Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.Minimum: £25.00
  • Recipes
  • Philadelphia Loaded Sweet Potato Hasselbacks

Philadelphia Loaded Sweet Potato Hasselbacks

Philadelphia Loaded Sweet Potato Hasselbacks

By Philadelphia Recipes
Published on 08 December 2020
Fancy a jacket potato but looking for something different? Try this sweet potato hasselback recipe - it's deliciously crispy, creamy, and full of flavour.
Shop for ingredients

Time and servings

1 hrTotal time
2Servings
10 minsPrep time
50 minsCooking time

Ingredients

  • 25 g of pancetta
  • 2 medium sweet potatoes
  • 100 g of philadelphia light
  • 1 garlic clove
  • 3 spring onions

Method

  1. Step 1

    Heat the oven to 190C/170C fan/gas 5. Trim the ends off each potato, then starting at one end, cut across their width at 1-2cm intervals – but don’t cut completely through to the bottom of the potato, so the slices hold together. Roast for 50 mins on a baking tray, until tender.
  2. Step 2

    Fry the pancetta in a dry pan over a high heat until golden and crisp. Stir in the garlic for 30 seconds, then scoop out of the pan with a slotted spoon onto kitchen paper to drain.
  3. Step 3

    When the potatoes are ready, mix most of the spring onions into the cream cheese. Put the potatoes on serving plates, and top each with a big dollop of the Philadelphia mixture. Sprinkle the pancetta and remaining spring onions on top and serve straightaway.