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.

Ingredients

• 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

Directions