Description
Roasted Sweet Potato Boats with Burrata & Pistachio Crunch feature tender roasted sweet potatoes topped with creamy burrata, toasted pistachios, hot honey and fresh basil. A simple Mediterranean-inspired vegetarian meal full of rich flavor and texture.
Ingredients
4 medium sweet potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper, to taste
8 oz (225 g) burrata cheese
1/3 cup shelled pistachios, toasted and chopped
2 tbsp hot honey
1 tbsp fresh lemon juice
2 tbsp fresh basil, chopped
1 tbsp toasted sesame seeds (optional)
Crushed red pepper flakes (optional)
Instructions
1. Preheat the oven to 425°F (220°C). Rub the sweet potatoes with olive oil and season with garlic powder, smoked paprika, thyme, salt and pepper.
2. Roast for 45 to 50 minutes until fork tender.
3. Slice each sweet potato lengthwise and gently fluff the inside with a fork.
4. Tear the burrata into pieces and place over the warm sweet potatoes.
5. Sprinkle with toasted pistachios.
6. Drizzle with hot honey and lemon juice.
7. Finish with basil, sesame seeds and crushed red pepper flakes if desired.
8. Serve immediately while warm.
Notes
Choose evenly sized sweet potatoes for consistent cooking.
Toast the pistachios before chopping for the best flavor.
Add the burrata while the potatoes are hot so it softens naturally.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean