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.
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 4 servings
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
- 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
