Baked Sweet Potato and Cream Cheese2019-07-15
- 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
- 4 handfuls wild rocket, washed
- 1 lemon, zested and juiced
- Extra-virgin olive oil
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