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Gefuellte Suesskartoffeln mit Burrata

Heavenly Gefuellte Suesskartoffeln mit Burrata for Cozy Nights

Discover a delightful recipe for Gefüllte Süßkartoffeln mit Burrata, bringing together the creamy richness of Burrata with the natural sweetness of sweet potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 potatoes
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 pieces Süßkartoffeln Choose similarly sized ones for even cooking.
For the Burrata Filling
  • 200 grams Burrata Creamy cheese for filling; can substitute with vegan cheese.
  • 2 tablespoons Olivenöl Extra virgin olive oil enhances richness.
  • to taste Salz Essential for seasoning.
  • to taste Pfeffer Essential for seasoning.
  • 1 teaspoon Paprikapulver Spice for character.
  • 1 teaspoon Kreuzkümmel Spice for character.
  • 1/2 teaspoon Cayennepfeffer Spice for character.
  • 1 tablespoon Honig Adds sweetness; can substitute with agave syrup.
For Serving
  • 100 grams Rucola oder Babyspinat Fresh greens to serve alongside.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F). Prepare a baking sheet lined with parchment paper.
  2. Wash the sweet potatoes thoroughly and pierce each potato several times with a fork. Rub them with olive oil, then sprinkle with salt and pepper.
  3. Place the sweet potatoes on the baking sheet and bake for 40–45 minutes until tender.
  4. While baking, mix the spices in a small bowl: paprika, cumin, cayenne pepper, and honey until well combined.
  5. Drain and tear the Burrata into bite-sized pieces. Set aside in a bowl.
  6. In another bowl, combine arugula or baby spinach with olive oil and lemon juice. Toss gently until coated.
  7. Once baked, cool the sweet potatoes enough to handle. Make a lengthwise slit and fluff the inside. Fill with spices and top with Burrata.
  8. Garnish with fresh herbs and serve the stuffed sweet potatoes alongside the arugula salad.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 300mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

This vegetarian dish is versatile; substitute Burrata with Greek yogurt or vegan cheese and experiment with fillings like quinoa or beans.

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