sweet potatoes with burrata + herby green sauce

Hiiiiii I'm just going to tiptoe in real quick and leave this right here. It's the night before Thanksgiving and it's way too late to suggest this for your menu… but hey, there will be more dinners in the future, and if you happen to see this tonight and become inspired and feel that you simply must make this immediately, who could blame you? It's simple, quick and suuuuch a crowd-pleaser. It will definitely help you Win Thanksgiving. And isn't that what it's all about??

Love you!

Roasted sweet potatoes with burrata and herby green sauce

Adapted from Repertoire: All the Recipes You Need, by Jessica Battilana

Ingredients:

3 large sweet potatoes

8oz burrata

¼ c shelled roasted pistachios

2 c tender herbs (basil, parsley, cilantro, or a combination)

2 green onions

1 lemon, zest and juice

½ c extra virgin olive oil, plus extra

Kosher salt

Freshly ground pepper

Directions:

Pre-heat the oven to 425F. Line a sheet pan with parchment paper. Cut the sweet potatoes lengthwise into wedges. Spread the potato wedges on the prepared pan. Drizzle with olive oil and season with salt and pepper. Mix to coat, then spread into a single layer. Roast for about 35 minutes, removing pan halfway through and flipping each wedge. Potatoes are done when they are soft all the way through and slightly charred on the edges.

While the sweet potatoes are cooking, make the sauce. Finely chop the herbs and add to a medium bowl. The herbs don’t have to be perfectly uniform, this is a rustic sauce; just give it all a good chop! Next, finely chop the pistachios. Again, they don’t need to be perfectly uniform or broken down into dust; a little texture is great. Add the chopped nuts to the bowl, then finely chop the green onions and add them as well. Add the zest of one lemon, ½ c olive oil, a tablespoon of freshly squeezed lemon juice, a good pinch of salt and a few healthy grinds of pepper. Give it a good stir, then taste and adjust seasoning. It may need a little more lemon juice, salt, or pepper.

When the sweet potatoes are done, remove from oven and transfer to a large platter. Break the burrata overtop, scattering large chunks over the wedges. Dollop the green sauce liberally overtop. Pass an extra sauce at the table. Serve immediately.

Note: This dish is also delicious at room temperature, making it a nice picnic or potluck side. For best results, keep the components separate and assemble just before serving.