Sweet Potato Spears with Burrata, Green Tahini Sauce, and Pomegranate Seeds
Caramelized sweet potato spears are dolloped with creamy burrata, drizzled with a nutty and vibrant green tahini sauce, and bejeweled with pomegranate seeds for a stunning vegetarian dish that brightens any table.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes skins scrubbed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon flaky sea salt
- ½ teaspoon freshly ground black pepper
- 2 balls 8 ounces burrata
- ½ cup pomegranate seeds
- 2 tablespoons toasted pine nuts
Green Tahini Sauce
- ½ cup tahini
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 garlic clove
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon red pepper flakes
Instructions
Sweet Potatoes
- Heat oven to 425°F. Line a large-rimmed baking sheet with parchment paper and set aside.
- Cut each sweet potato in half lengthwise, then cut each half lengthwise again until you have 12 spears in total. Toss with the olive oil, paprika, cumin, coriander, salt, and pepper in a large bowl until evenly coated.
- Arrange the spears in a single layer on the prepared baking sheet. Roast until the undersides are deeply golden and caramelized, about 10 minutes. Flip and continue to roast until the potatoes are tender and slightly crisped on all sides, another 10 minutes.
Green Tahini Sauce
- Add the tahini, parsley, cilantro, garlic, lemon juice, extra virgin olive oil, salt, red pepper flakes, and 3 tablespoons of ice water to a blender or food processor. Blend for about 1 minute, or until completely smooth. Taste and adjust seasoning as needed.
To Serve
- Place the spears on a serving platter. Spoon most of the tahini sauce over top and distribute torn burrata among the spears, allowing the filling to spill out. Sprinkle with pomegranate seeds, toasted pine nuts, and flaky salt. Serve immediately.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
