Fill Sweet Potato Boats with Burrata and Pomegranate

Fill Sweet Potato Boats with Burrata, Pomegranate, and Dukkah for a easy weeknight meal.

Fill Sweet Potato Boats with Burrata, Pomegranate, and Dukkah for a easy weeknight meal.

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One of my go-to quick and easy dinners is a sweet potato with salt and a dab of butter right in the center. So good and simple. I took that idea and added a few of my other things to it: burrata (yum), dukkah and pomegranate seeds.

Fill Sweet Potato Boats with Burrata, Pomegranate, and Dukkah for a easy weeknight meal.

If you don’t have burrata and/or can’t find it, yogurt or creme fruit would be delicious too! The sweet potatoes are baked until tender and then halved so they look like “boats” and are topped with a bit of burrata, my favorite spice mixture ever: dukkah and sweet and tart pomegranate seeds. The Italian parsley add some nice freshness too.

Fill Sweet Potato Boats with Burrata, Pomegranate, and Dukkah for a easy weeknight meal.

I also love to bake up sweet potatoes at the beginning of the week and then eat them throughout the week adding different toppings. If you’re looking for it to be ultra speedy, consider doing the same!

Fill Sweet Potato Boats with Burrata, Pomegranate, and Dukkah for a easy weeknight meal.

Sweet Potato Boats with Dukkah and Burrata & Pomegranate Seeds

Sweet Potato Boats recipe

Fill Sweet Potato Boats with burrata, pomegranate seeds, and dukkah for a quick and easy dinner idea. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

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Ingredients

  • Small batch of Dukkah:
  • 2 pistachios
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • Pinch of dried mint leaves
  • 1/4 teaspoon sea salt
  • For the Sweet Potato Boats:
  • 4 sweet potatoes
  • 1 ball of burrata 
  • 2 tablespoons pomegranate seeds (about 1/4 pomegranate)
  • Italian parsley, for garnish

Directions

  1. To make dukkah: add the pistachios to a mortar and pestle and set aside. (Alternatively, you could do this in a food processor.) 
  2. To a small skillet, set over medium heat, pour in the sesame seeds and moving the pan continuously, toast until lightly golden brown, about 30 seconds. Transfer to a mortar and pestle and repeat the toasting process with the black peppercorns, coriander seeds, cumin seeds and fennel seeds. Add the dried mint leaves to the mortar and pestle; mash and twist until the spice mixture is all ground up. 
  3. To cook sweet potatoes, preheat oven to 350 degrees F. Wrap each sweet potato in foil and place on a baking sheet. Transfer to oven to bake for 1 hour and 15 minutes, or until tender. Allow to cool for 5 minutes before handling. Unwrap sweet potatoes and continue with recipe. Turn the oven’s temperature down to 300 degrees. 
  4. To assemble the boats: half the sweet potatoes, lengthwise. Turn them flesh-side up. Sprinkle with a bit of salt and using a fork, mash up the sweet potato, being careful not to tear the outer skin.
  5. Open up the ball of burrata and add a hefty teaspoon to each sweet potato. Return to the oven to melt the cheese just slightly, about 3 minutes. Remove from the oven and top with dukkah, pomegranate seeds and Italian parsley.

Yield: 4 servings


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.