Burrata Sweet Potatoes (Print Version)
# Ingredients:
→ Produce
01 -
2 green onions
02 -
1 lemon (use zest and juice)
03 -
3 large sweet potatoes
04 -
2 cups of soft herbs like parsley, basil, cilantro, or mix them
→ Dairy
05 -
8oz of burrata cheese
→ Pantry
06 -
Kosher salt
07 -
Freshly cracked black pepper
08 -
½ cup extra virgin olive oil (a little more for finishing)
09 -
¼ cup of roasted unshelled pistachios
# Instructions:
01 -
Heat up your oven to 425°F (220°C) and line a baking sheet with parchment. Slice the sweet potatoes into long wedges. Spread them out on the sheet, drizzle a bit of olive oil, and season with pepper and salt. Toss everything so it's evenly coated, then place them in one layer. Put into the oven for 35 minutes, turning midway for an even roast. They’re ready when soft on the inside and slightly crisped at the edges.
02 -
While your sweet potatoes cook, grab the herbs and chop them finely, tossing them into a medium-sized bowl. Do the same with the pistachios, keeping them a bit chunky for texture. Chop up the green onions and add them, too. Mix in the olive oil, lemon zest, a squeeze of lemon juice, a few pinches of salt, and plenty of pepper. Stir it up well and taste—adjust with a little more juice, salt, or pepper if needed.
03 -
Once the sweet potatoes are cooked, arrange them on a big serving plate. Tear the burrata into chunks and scatter it over the top. Add spoonfuls of the herb sauce generously across the dish. Serve right away, with extra sauce on the side if people want more.
# Notes:
01 -
Sweet potatoes meet creamy burrata and an herby sauce for a colorful, feel-good meal.
02 -
You can prep the herb sauce in advance and store it in the fridge for up to 3 days.