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)

Yield: 4 servings

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.
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