Curried Hasselback Sweet Potatoes with Philadelphia
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  • Prep time 10 '
  • Total time 45 '


  • 1 large ripe avocado
  • Zest and juice of 1 lime
  • 4 medium sweet potatoes
  • 1 tsp curry powder
  • salt and black pepper
  • 2 tsp olive oil
  • 4 tbsp Philadelphia Original
  • salad leaves, to serve


  • Preheat the oven to 220 °C/425 °C F/Gas Mark 7.
  • Cut slices all along the width of the sweet potatoes ¾ of the way through, making sure they remain in one piece.
  • Pour 2 teaspoons of olive oil into a baking dish with the sea salt and roll the potatoes gently in it, so the oil gets into each of the slices, and bake in the oven.
  • After about 30 minutes remove from the oven and stir the curry powder into the oil, basting the sweet potatoes with a small spoon.
  • Meanwhile, mash the avocado in a medium bowl with a fork until smooth. Stir in the lime zest and juice and season to taste. When the sweet potatoes are cooked removed from the oven and serve with a large dollop of Philadelphia, the mashed avocado and some fresh salad leaves.


Nutritional Information

Typical values Per Recipe
Energy 7052.0 kj
Energy 1684.0 kcal
Fat 80.0 g
Carb 204.0 g
Protein 24.8 g
Saturated fat 36.0 g
Salt 8.7 g
Dietary fibre 26.0 g
Sugars 60.0 g
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