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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 chilli etc, this makes a great supper that is really quick to make.


  • 4 Sweet potatoes washed

  • sea salt

  • Squacquerone

  • 2 Red chilli's finely sliced

  • 2 spring onions finely sliced

  • 4 handfuls wild Rocket washed

  • 1 Lemon juice and zest

  • Sea Salt & freshly ground black pepper

  • Extra Virgin Olive Oil


  • 1.

    Pre-heat the oven to 200C/400F/gas mark 6.

  • 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.

  • 3.

    Mix the chilli 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 chilli 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.

  • 4.

    NB 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 fl oz, you take 170ml / 6 fl oz of the coldest, best cream cheese you can buy and mix with a tablespoon of cold crème 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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