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This charred sweet potato and burrata combination brings together smoky, caramelized root vegetables with luscious cheese, all tied together with a nutty pumpkin seed sauce. It works brilliantly as an eye-catching side or a lighter main that sits right at the crossroads of cozy comfort and fancy dining.
I whipped this salad up during a garden party last autumn when I needed something impressive that wouldn't keep me cooking all day. Everyone loved it so much that now it's my trusty standby whenever I want to jazz up a basic meal without breaking a sweat.
Ingredients
- Sweet potatoes: Perfect because they get wonderfully sweet and caramelize so well on the grill
- Burrata cheese: That creamy middle turns into an amazing sauce once you break it open
- Pumpkin seeds: They add a wonderful nutty flavor and much-needed crunch
- Fresh basil leaves: Adds those bright, herby notes that cut through the richness
- Smoked paprika: Gives everything more flavor dimension without any spicy kick
- High-quality olive oil: Brings all the elements together with its fruity background notes
- Lemon juice: Provides that crucial tang to balance out the rich components
- Parmesan cheese: Adds savory depth to the sauce - try to grab Parmigiano Reggiano if you can
Step-by-Step Instructions
- Get Your Sweet Potatoes Ready:
- Slice the sweet potatoes into chunky wedges about an inch wide so they won't slip through your grill. Mix them well with olive oil until every bit is coated to stop sticking. Don't skip the smoked paprika - it really boosts that grilled taste even when you're using an indoor grill pan. Let them sit in this mix for 10 minutes if you've got time - they'll soak up way more flavor.
- Nail the Grilling Part:
- Get your grill or pan really hot before you throw on the potatoes. This'll give you that immediate browning and those nice grill marks everyone loves. Put the sweet potatoes at a slight angle across the grates for the best marks. Don't move them too soon - they'll naturally release when they're properly charred in about 4 minutes. Only flip them once for the best results, then let them cook till they're tender but still have some bite.
- Whip Up an Amazing Sauce:
- First toast those pumpkin seeds until they smell good and look slightly golden to bring out their nutty goodness. Let them cool a bit before throwing them in your food processor. Give everything a few pulses before adding oil to keep some chunky texture that'll stick better to the potatoes. Add the oil bit by bit while the machine runs to mix it all smoothly. You want the sauce thick enough to spoon but still able to drizzle. If it's too thick, just add tiny splashes of olive oil.
- Put It All Together Beautifully:
- Lay out your sweet potatoes while they're still warm but not hot enough to totally melt the cheese. Put the burrata right in the middle for that wow factor. Tear the cheese instead of cutting it to make natural little spots for the sauce to settle into. Drizzle your sauce in circles starting from the outside and working in. Finish with a sprinkle of fancy salt right before serving to make all the flavors pop.
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I made this one night for friends who swore they weren't fans of sweet potatoes and watched their doubt turn to total enjoyment after just one bite. Those pumpkin seeds have become my secret weapon since then. They've got this earthy taste that works so well with the sweetness of the potatoes - they even won over the most stubborn veggie doubters.
Prep Ahead Options
You can make the pumpkin seed sauce up to three days early and keep it in the fridge in a sealed container. Just let it come to room temp before using and stir in a bit of fresh olive oil to loosen it up. The sweet potatoes can be grilled a few hours ahead and left out at room temperature, but they're really best eaten the same day. If you need to make them a day early, stick them in the fridge and then let them warm up before putting your dish together.
Flexible Ingredients
Can't find burrata? Regular fresh mozzarella works too, though you won't get that amazing creaminess that makes this dish so special. If you don't do dairy, try a cashew-based cheese substitute or just use more of the sauce. The sauce works great with other nuts and seeds as well. Walnuts make a heartier version, while sunflower seeds create something lighter. During winter when fresh basil costs a fortune or isn't around, swap half of it for baby spinach or arugula for a different but still tasty twist.
Serving Suggestions
This dish really stands out as part of a bigger spread. I love serving it with something simple like grilled chicken or fish to make a complete meal. When I'm entertaining, I'll put it alongside other Mediterranean goodies like hummus, olives, and flatbreads. The salad tastes way better at room temperature instead of cold - the flavors come through much better that way. If you're using it as a main dish, try tossing in a handful of arugula or other tender greens with some lemon juice and olive oil to bulk it up a bit.
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Finish with a knockout dish — this combination will definitely wow your guests with its gorgeous appearance and memorable taste.
Frequently Asked Questions
- → Can I prep parts of this ahead?
Yes, you can! Grill the sweet potatoes and make the pesto up to 48 hours early. Keep the pesto fresh with a thin layer of olive oil and assemble the dish just before eating. Tear the burrata at the last minute for the best results.
- → How can I make this vegan?
Easy swap: use almond ricotta or cashew cheese instead of burrata. Skip the Parmesan in the pesto and mix in some nutritional yeast for that savory kick.
- → Can I swap sweet potatoes for regular ones?
Sure, but sweet potatoes provide a great contrast with the burrata and pesto. If opting for regular ones, go for thin-skinned types like fingerlings to keep cooking time short and texture on point.
- → What pairs well with this dish?
This dish shines as a starter or side next to grilled proteins like salmon, chicken, or portobello mushrooms. Serve it with crusty bread to soak up the delicious burrata and pesto. A quick arugula salad lightly dressed with lemon is a refreshing pairing.
- → Can I swap out the seeds in the pesto?
Absolutely! Instead of pumpkin seeds, try traditional pine nuts, or switch it up with almonds, walnuts, or pistachios. Each brings a slightly different taste that works beautifully.
- → How do I know when the sweet potato is ready?
They’re good to go when both sides have defined grill marks (about 4-5 minutes per side) and they feel tender when poked with a fork. They should hold their shape but not be mushy.