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Baked Sweet Potato and Cream Cheese

Recipe courtesy of Jamie Oliver

Show: Oliver's Twist

Episode: The Big Cheese

Baked Sweet Potato and Cream Cheese

Name: Baked Sweet Potato and Cream Cheese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: european
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

Getting reviews...

Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the baked 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.

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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

Deselect All

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

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Show: Oliver's Twist

Episode: The Big Cheese

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