Roasted Sweet Potatoes with Burrata

This roasted sweet potato dish with creamy burrata and vibrant herb sauce transforms simple ingredients into an elegant meal that never fails to impress dinner guests. The contrast between the caramelized sweet potatoes, creamy cheese, and bright herb sauce creates perfect harmony on the plate.

I first made this dish for a summer dinner party when I wanted something that would showcase the herbs overflowing in my garden. Now it's requested at nearly every gathering I host, especially when burrata is in season at our local cheese shop.

Ingredients

• Sweet potatoes: Selected for their natural sweetness that intensifies when roasted. Look for firm potatoes with smooth skin for best results
• Burrata cheese: Provides a luxurious creamy contrast to the potatoes. Always choose fresh burrata that feels heavy and moist in its container
• Fresh herbs: Like basil, parsley and cilantro bring brightness and color. Use a mix rather than just one type for complexity
• Pistachios: Add essential crunch and subtle nutty flavor. Purchase already shelled to save time but ensure they're not stale
• Green onions: Provide gentle allium flavor without overpowering the dish. Choose ones with bright green tops
• Lemon: Contributes essential acidity that cuts through the richness. Organic unwaxed lemons work best since you'll use the zest
• Extra virgin olive oil: Forms the base of the sauce. Splurge on a good quality one here as the flavor will shine through

Step-by-Step Instructions

Prepare the sweet potatoes:

Cut potatoes lengthwise into 1-inch wedges, keeping them consistent in size for even cooking. Drizzle generously with olive oil, ensuring each piece gets coated. Season with kosher salt and freshly ground pepper, tossing with your hands to distribute evenly. Arrange in a single layer on parchment paper with space between each piece to promote browning.

Roast to perfection:

Place sheet pan in a fully preheated 425°F oven. Roast for about 35 minutes total, removing halfway through to flip each wedge with tongs or a spatula. Look for soft centers and caramelized edges that are slightly charred. The contrast between the crispy exterior and tender interior is what makes this dish special.

Prepare the herby green sauce:

While potatoes roast, finely chop herbs but leave some texture rather than mincing completely. The varying sizes create interest in each bite. Chop pistachios to roughly the size of small peas, maintaining some texture. Slice green onions thinly, including both white and green parts for color contrast. Combine these elements in a bowl, adding lemon zest, freshly squeezed juice, olive oil, salt and pepper. Stir thoroughly and taste, adjusting seasoning as needed. The sauce should be vibrant and punchy to balance the sweet potatoes.

Assemble the dish:

Arrange roasted sweet potato wedges on a serving platter while still warm. Tear or cut burrata into chunks and scatter over the potatoes immediately so it slightly melts from the residual heat. Spoon the herby green sauce generously over the entire dish, making sure some sauce reaches every component. The visual contrast of orange potatoes, white cheese, and green sauce makes for a stunning presentation.

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My absolute favorite component is the burrata cheese, which reminds me of summers in Italy where I first fell in love with this cheese at a small family restaurant outside Florence.

Make Ahead Options

While best enjoyed fresh, components can be prepared separately in advance. Roast the sweet potatoes up to 24 hours ahead and reheat at 350°F for 10 minutes before serving. The herb sauce can be made up to 8 hours ahead and kept covered in the refrigerator, though the herbs may darken slightly. Always add the burrata just before serving for the best texture and visual appeal.

Seasonal Variations

This versatile dish adapts beautifully throughout the year. In spring, try adding peas or asparagus tips to the herb sauce. Summer calls for adding cherry tomatoes alongside the burrata. Fall versions work well with a sprinkle of pomegranate seeds for color and tartness. Winter adaptations can include a drizzle of honey over the finished dish to enhance the sweet potatoes' natural sweetness.

Serving Suggestions

Serve this dish as a sophisticated appetizer for 6-8 people or as a main course for 3-4 alongside a simple green salad. For a complete meal, pair with a protein like roasted chicken or grilled fish. The flavors complement Mediterranean and Middle Eastern inspired menus particularly well. A crisp white wine like Sauvignon Blanc or Vermentino makes the perfect beverage pairing.

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Try this dish to impress your guests—it will undoubtedly leave them asking for more!

Frequently Asked Questions

→ Can I make the herb sauce ahead of time?

Yes! The herb sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors will continue to develop and meld together. Just give it a good stir before serving.

→ What can I substitute for burrata?

If burrata isn't available, you can substitute fresh mozzarella, ricotta, or even a soft goat cheese. Each will provide a different but complementary creamy element to balance the sweet potatoes and herby sauce.

→ Which herbs work best in the green sauce?

The beauty of this sauce is its flexibility. Basil provides sweetness, parsley adds brightness, and cilantro contributes a citrusy note. You can use equal parts of each or favor one herb based on your preference. Mint and dill also work wonderfully in this sauce.

→ Can I use a different type of nut?

Absolutely! While pistachios offer a beautiful color contrast and subtle sweetness, toasted pine nuts, walnuts, or almonds would all be delicious alternatives. For a nut-free version, try toasted pepitas or sunflower seeds.

→ How do I serve this as a complete meal?

This dish works beautifully as a main course when paired with a simple green salad dressed with lemon vinaigrette. It also makes an impressive side dish alongside grilled chicken, fish, or a hearty grain salad.

→ Why are my sweet potatoes not getting crispy edges?

For crispy edges, make sure your sweet potatoes are dried thoroughly before roasting, don't overcrowd the baking sheet, and ensure your oven is fully preheated to 425°F. A metal baking sheet also conducts heat better than glass for achieving caramelization.