Sweet Potatoes with Burrata (Print Version)
# Ingredients:
→ Produce
01 -
3 large sweet potatoes
02 -
2 cups tender herbs (basil, parsley, cilantro, or a combination)
03 -
2 green onions
04 -
1 lemon, zest and juice
→ Dairy
05 -
8oz burrata
→ Pantry
06 -
¼ cup shelled roasted pistachios
07 -
½ cup extra virgin olive oil, plus extra for drizzling
08 -
Kosher salt
09 -
Freshly ground pepper
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper. Cut the sweet potatoes lengthwise into wedges. Spread the potato wedges on the prepared pan, drizzle with olive oil, and season with salt and pepper. Mix to coat evenly, then arrange in a single layer. Roast for about 35 minutes, removing pan halfway through to flip each wedge. Potatoes are done when soft throughout and slightly charred on the edges.
02 -
While the sweet potatoes are cooking, finely chop the herbs and add to a medium bowl. Finely chop the pistachios, maintaining some texture, and add to the bowl. Finely chop the green onions and add them as well. Add the zest of one lemon, ½ cup olive oil, a tablespoon of freshly squeezed lemon juice, a good pinch of salt and several grinds of pepper. Stir well, then taste and adjust seasoning as needed with more lemon juice, salt, or pepper.
03 -
When the sweet potatoes are done, transfer to a large platter. Break the burrata into large chunks and scatter over the wedges. Dollop the green sauce liberally over the top. Serve immediately, passing extra sauce at the table.
# Notes:
01 -
This rustic dish combines the sweetness of roasted sweet potatoes with creamy burrata and a vibrant herb sauce.
02 -
The green sauce can be made ahead and refrigerated for up to 3 days.