Baked Sweet Potato and Cream Cheese

Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the sweet potato and dressed with the chili etc, this[ makes a great supper that is really quick to make. I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fluid ounces, you take 170ml / 6 fluid ounces of the coldest, best cream cheese you can buy and mix with a tablespoon of cold creme fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.]

Total Time:
1 hr
10 min
50 min

4 servings

  • 4 sweet potatoes, washed
  • Sea salt and freshly ground black pepper
  • 2 red chiles, finely sliced
  • 2 spring onions, finely sliced
  • Squacquerone
  • 4 handfuls wild rocket, washed
  • 1 lemon, zested and juiced
  • Extra-virgin olive oil
  • Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.

  • Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.

  • Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.

  • (c) Jamie Oliver 2003

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