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Philadelphia Loaded Sweet Potato Hasselbacks
Fancy a jacket potato but looking for something different? Try this sweet potato hasselback recipe - it's deliciously crispy, creamy and full of flavour.
- 2 medium sweet potatoes
- 25g pancetta
- 1 garlic clove
- 3 spring onions
- 100g philadelphia light
Total time required
- Preparation time:
- Cooking time:
- 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.
- 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.
- 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.
These recipes have been kindly provided by Philadelphia.