Jamie Oliver Baked Sweet Potato Food
BAKED SWEET POTATO AND CREAM CHEESE
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.
Provided by Jamie Oliver
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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
THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
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BAKED SWEET POTATOES, AVOCADO & QUESO FRESCO - JAMIE …
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- Preheat the oven to 180ºC/gas 4. Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.When the potatoes are nearly done, destone and roughly chop the avocados and toss with the juice from half a lime.
- Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.Top the potatoes with the avocado, crumble over the cheese and sprinkle with the toasted seeds.Delicious with a hibiscus, chipotle & tamarind salsa.
BAKED SWEET POTATOES | VEGETABLE RECIPES | JAMIE OLIVER ...
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Servings 2Total Time 50 minsCategory Healthy Dinner IdeasCalories 529 per serving
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- Preheat the oven to 180ºC/350ºF/gas 4. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper.
- Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin.
- Leave at room temperature until needed. Scrub the carrot, radishes and beetroot, peel the onion and core the apple.
- In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
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