4 sweet potatoes
2 ripe avocados
1 handful of pumpkin seeds
100g chunky cottage cheese
150 g Cheddar cheese
Preheat the oven to 180ºC.
Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.
When the potatoes are nearly done, de-stone and roughly chop the avocados and toss with the juice from half a lemon.
Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.
Top the potatoes with the avocado, chunky cottage cheese, sprinkle over the cheddar cheese and the toasted seeds.
Serve with lime wedges for squeezing