Have you noticed that burrata cheese has become overwhelmingly popular lately? I will confess, I am a bit obsessed with it. Burrata, meaning “buttery” in Italian is fresh mozzarella cheese filled with shreds of mozzarella soaked in cream. My obsession is this, I hadn’t tried burrata and I really hate being on the outside looking in. So, I bought me some the other day brought it home and then wondered what the heck am I going to do with it?
Like fresh mozzarella, burrata is a semi-soft cheese. Unlike mozzarella which has a firmer texture, burrata is much softer with a stringy center. This stringy center is what sets it apart because of its distinct buttery flavor and since potatoes and butter go together so well I decided to bake up some honey roasted sweet potatoes and top it with the burrata I bought.
This side dish could not be simpler. It takes only a handful of ingredients and very little prep time. Just cut them, brush them, and pop them in the oven. Then ask your significant other to grill up some meat as mine was kind enough to do. I am tweaking the steak seasoning that I will be adding to the market and wanted to taste test the various versions before making a final decision.
Start by scrubbing 3 sweet potatoes. Cut the ends and remove any scars or marks on the skins. Pat dry. Cut the potatoes lengthwise and place on a baking sheet lined with foil. Sweet potatoes bleed so don’t skip the foil. It will make cleanup easier.
Place 4 tablespoons and 4 pats of butter in a small microwave safe bowl and zap for 1½ minutes at 30 second intervals. Stir between cooking times until the butter is melted and incorporated with the honey. Brush the honey mixture over the potatoes.
👩🍳TIP: A pat of butter doesn’t have a defined measurement, but we have all seen pats of butter. It is somewhere between more than a teaspoon, but less than a tablespoon. The good news is, butter is a flexible ingredient in this instance. It is only being used to enhance the texture and help caramelize the potato.
Season with salt and pepper to taste and place in a 425ºF oven. Bake until fork tender, about 35 – 45 minutes.
Cut the burrata balls in half and place one half on each potato half. Place back in the oven for 3 – 5 minutes to warm the cheese. You do not want to melt the cheese in the oven. The cheese will gradually melt on the serving plate from the heat of the potato. You want the burrata to still have a nice rounded dome shape when served.
The best way to describes how burrata works in this side dish is balanced. The milky cream of the cheese evened out the sweetness of the honey and potato for a more balanced taste.
- 2 sweet potatoes, scrubbed clean
- 4 tablespoons honey
- 4 pats of butter
- 4 ounces burrata cheese
Preheat oven to 425º and line a baking sheet with foil.
Combine the honey and butter in a small microwave-safe bowl and microwave for 1½ seconds at 30-second intervals stirring in between until the butter is melted.
Cut the potatoes in half lengthwise and brush the honey mixture over each half. Season with salt and pepper to taste.
Place in oven and bake until tender, 35 – 45 minutes.
Cut the burrata and place on each potato half. Return to oven for 3 – 5 minutes or until the cheese is warmed, but not melted. Serve immediately.