Baked Sweet Potato and Cream Cheese

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 50m
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  • 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


Step 1

Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.

Step 2

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.

Step 3

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.

Step 4

(c) Jamie Oliver 2003

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