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.

Recipe courtesy of Jamie Oliver

Show: Oliver's Twist

Episode: The Big Cheese

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Total:: 1 hr
Prep:: 10 min
Cook:: 50 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Baked Sweet Potato and Cream Cheese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
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