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This caramelized sweet potato platter with silky burrata and zesty herb dressing turns basic components into a fancy dinner that always wows your guests. The play between sweet caramelized potatoes, soft cheese, and punchy herb dressing makes every bite perfectly balanced.
I whipped this up for the first time at a backyard get-together when my herb garden was going crazy. These days, my friends practically beg me to make it whenever we hang out, especially when the cheese shop gets fresh burrata in stock.
Ingredients
- Sweet potatoes: They get sweeter and more delicious in the oven. Go for ones that feel heavy and don't have any soft spots
- Burrata cheese: Adds that dreamy melt-in-your-mouth feel against the potatoes. Make sure it's super fresh and feels weighty in the package
- Fresh herbs: Think basil, parsley and cilantro for a pop of color. Mixing different ones gives you way more flavor than sticking to just one
- Pistachios: They bring that must-have crunch factor. Grab the pre-shelled ones to make your life easier, but check they're still fresh
- Green onions: They add a mild oniony kick without taking over. Look for bunches with vibrant green tops
- Lemon: Cuts through all that richness with a bit of tang. Try to get organic ones since you'll need both juice and zest
- Extra virgin olive oil: It's the backbone of your sauce. Don't cheap out here - the good stuff really makes a difference
Step-by-Step Instructions
- Get your potatoes ready:
- Slice them into 1-inch wedges lengthwise, keeping them roughly the same size so they cook evenly. Pour plenty of olive oil over them, making sure each wedge gets a good coating. Sprinkle with kosher salt and fresh pepper, then mix with your hands until everything's well covered. Lay them out on parchment with gaps between each piece to help them get nice and brown.
- Cook them golden:
- Make sure your oven's properly heated to 425°F before you put them in. They'll need about 35 minutes total, but halfway through, grab some tongs to turn each wedge over. You're looking for soft insides with edges that are dark and slightly burnt. That contrast between crispy outside and soft inside is what'll make everyone go crazy for this dish.
- Whip up your green sauce:
- While the potatoes are doing their thing, chop your herbs coarsely - don't turn them into mush, you want some texture there. Break the pistachios into small chunks about the size of pencil erasers. Cut the green onions into thin rounds, using the whole thing from white to green tips. Throw it all in a bowl with some lemon zest, fresh-squeezed juice, a good glug of olive oil, salt and pepper. Mix it up and give it a taste - it should pack a punch to stand up to those sweet potatoes.
- Put it all together:
- Spread your hot potato wedges out on a nice serving dish. Break the burrata into chunks and scatter it around while the potatoes are still warm so it gets a little melty. Drizzle that bright green sauce all over everything, making sure there's some in every corner. The orange potatoes, white cheese, and green sauce look absolutely gorgeous together.
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I'm crazy about the burrata part, which always brings back memories of my trip to Italy where I first tried this amazing cheese at a tiny family-run place just outside Florence.
Make Ahead Options
You can totally prep bits of this ahead of time. The sweet potatoes can be roasted up to a day before - just warm them for 10 minutes at 350°F when you're ready to eat. You can mix up the green sauce about 8 hours ahead and keep it in the fridge with a cover on, though it might get a bit darker. Just don't add the burrata until right before you serve or you'll miss out on that awesome gooey texture and pretty look.
Seasonal Variations
This dish changes with the seasons really well. In springtime, try throwing some peas or asparagus bits into your green sauce. Summer calls for some juicy cherry tomatoes next to your burrata. Fall? Toss on some pomegranate seeds for a tart pop of color. When winter comes around, a little drizzle of honey over the top brings out even more sweetness from those potatoes.
Serving Suggestions
You can serve this as a fancy starter for 6-8 folks or make it the star of the show for 3-4 people with a simple green salad on the side. To make it a complete meal, add some roasted chicken or a piece of grilled fish. It goes really well with Mediterranean or Middle Eastern flavors. And don't forget a cold glass of Sauvignon Blanc or Vermentino to wash it all down.
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Give this dish a shot next time you want to blow your friends away - I guarantee they'll be begging for seconds!
Frequently Asked Questions
- → Can the sauce be prepared beforehand?
Absolutely! Make the herb sauce the day before and store it in the fridge in a sealed container. The flavors come together nicely as it sits. Just mix it well before serving!
- → What cheese works if I don’t have burrata?
If burrata’s out of reach, opt for fresh mozzarella, ricotta, or a soft goat cheese. They’ll all bring a creamy touch with their own flair to balance the dish.
- → What herbs are best for the sauce?
This mix is pretty customizable! Basil’s sweet, parsley’s fresh, and cilantro’s got a citrusy kick. Play with the proportions you like best. For a twist, add some mint or dill too.
- → Can I use different nuts instead of pistachios?
For sure! Pistachios are colorful and slightly sweet, but toasted walnuts, pine nuts, or almonds also work. Or, skip the nuts and go for seeds like sunflower or pepitas.
- → How can I make this into a full meal?
This dish pairs well as a main if you serve it with a light green salad and citrus dressing. It’s also a great side for grilled meats or hearty grain-based salads.
- → Why aren’t my sweet potatoes crispy on the edges?
To get that crispiness, pat the sweet potatoes dry before roasting, give them space on the pan, and preheat your oven to 425°F completely. Using a metal baking sheet also helps caramelization.