Baked Sweet Potato with Burrata

This recipe came about in the way that many great recipes do, completely by accident. We’d invited the whole family over for dinner and I sent Tal to the market to do the shopping. Now, the first thing you should know is that I normally never send Tal to the market on his own. He gets so excited about everything he sees, and inevitably ends up buying twice the amount of food. So, after we were done with the family dinner, I spent the next couple of days figuring out ways to use up the extra cheese, bread, and produce.

I don’t know if I should tell him this, but I’m grateful he bought more than we needed. If he hadn’t, I wouldn’t have come up with this recipe. It’s so simple, and yet, so delicious.

Baked Sweet Potato with Burrata

Serves 2

1 large sweet potato, cut into thick wedges

¼ cup olive oil

¼ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon sugar

2 balls burrata

Preheat the oven to 350F.

Wash the sweet potato. Cut into thick wedges. Toss in a bowl with the oil, salt, cinnamon, and sugar. Place the wedges on a parchment lined baking sheet and bake for 20-30 minutes, until the potato is golden brown and fork tender. Remove from the oven. Serve warm with a dollop of burrata cheese on the side.