Warm Sweet Potato Bowl with Burrata, Sage Infused Cranberries, and Pecans

Introduction

This Warm Sweet Potato Bowl is a perfect harmony of flavors and textures, marrying creamy burrata with the earthy sweetness of roasted sweet potatoes, the crunch of toasted pecans, and the fragrant pop of sage-infused cranberries. It’s a comforting, elegant dish that works beautifully as a vegetarian main course or a delightful side dish for gatherings and holiday meals. Sage adds a subtle herbal note to the cranberries, while burrata’s rich, creamy texture balances the natural sweetness of the potatoes and the nuttiness of the pecans.

Ingredients:

• For the Roasted Sweet Potatoes:
  • 3 large sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
• For the Sage Infused Cranberries:
  • 1 cup fresh or frozen cranberries
  • ¼ cup honey or maple syrup
  • ½ cup water
  • 6-8 fresh sage leaves
• For the Bowl:
  • 8 ounces fresh burrata cheese
  • ½ cup toasted pecans, roughly chopped
  • 2 cups baby arugula or mixed greens
  • 2 tablespoons chopped fresh parsley (optional for garnish)
  • Zest of 1 orange (optional for garnish)
• Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, and cinnamon until well-coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and caramelized around the edges.

Step 2: Prepare the Sage Infused Cranberries

1. In a small saucepan over medium heat, combine cranberries, honey (or maple syrup), water, and fresh sage leaves.
2. Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the cranberries burst and the sauce thickens slightly. Stir occasionally to prevent sticking.
3. Remove from heat and discard the sage leaves. Let the cranberries cool slightly; they will continue to thicken as they cool.

Step 3: Toast the Pecans

1. While the sweet potatoes are roasting, heat a small skillet over medium heat.
2. Add the pecans to the dry skillet and toast for 4-5 minutes, stirring frequently to avoid burning. Once fragrant and slightly golden, remove from heat and set aside to cool.

Step 4: Assemble the Dressing

1. In a small bowl or mason jar, whisk together the olive oil, fresh orange juice, balsamic vinegar, salt, and pepper until well combined. Adjust seasoning to taste.

Step 5: Assemble the Warm Sweet Potato Bowl

1. Arrange a bed of baby arugula or mixed greens in serving bowls.
2. Divide the roasted sweet potatoes evenly among the bowls.
3. Tear the burrata into pieces and distribute evenly over the sweet potatoes.
4. Spoon the sage-infused cranberries over the top and sprinkle with toasted pecans.
5. Drizzle the orange-balsamic dressing over the entire dish and garnish with chopped fresh parsley and orange zest, if desired.

Cooking Notes:

• Burrata Substitution: If burrata is unavailable, you can use fresh mozzarella or ricotta for a different but still creamy element.
• Cranberries: Fresh or frozen cranberries both work. If using dried cranberries, soak them in warm water to rehydrate before infusing with sage.
• Roasting Tips: Ensure the sweet potatoes are spread out in a single layer on the baking sheet for even roasting and caramelization.
• Dressing: Feel free to adjust the sweetness or acidity of the dressing by adding more honey or vinegar, depending on your taste preference.

Serving Suggestions:

• Serve this Warm Sweet Potato Bowl as a main course for a vegetarian-friendly meal or alongside roasted chicken or turkey for a more robust dinner.
• This dish makes a wonderful addition to holiday spreads, particularly Thanksgiving or Christmas, thanks to its festive flavors and colors.
• Enjoy as a hearty lunch with crusty bread on the side to soak up the flavorful dressing and creamy burrata.

Tips:

• Meal Prep: Roast the sweet potatoes and prepare the sage-infused cranberries ahead of time. Store them separately in airtight containers in the fridge and assemble the bowl just before serving.
• Pecan Variations: For added depth, try spicing the pecans with a pinch of cayenne and brown sugar before toasting.
• Greens Substitute: If arugula isn’t your favorite, use baby spinach or kale instead. Massage tougher greens like kale with a bit of olive oil and salt to soften them before serving.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (Per Serving):

• Calories: 480
• Protein: 12g
• Sodium: 550mg

Conclusion

This Warm Sweet Potato Bowl with Burrata, Sage Infused Cranberries, and Pecans is a deliciously sophisticated dish that offers a symphony of textures and flavors in every bite. The richness of the burrata, the tangy sweetness of the cranberries, and the crunch of pecans make this dish a standout. Whether you’re entertaining or simply seeking a cozy dinner option, this bowl is sure to impress and satisfy.

Warm Sweet Potato Bowl with Burrata, Sage Infused Cranberries, and Pecans

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

Scale 1x2x3x

• For the Roasted Sweet Potatoes:
  • 3 large sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
• For the Sage Infused Cranberries:
  • 1 cup fresh or frozen cranberries
  • ¼ cup honey or maple syrup
  • ½ cup water
  • 6–8 fresh sage leaves
• For the Bowl:
  • 8 ounces fresh burrata cheese
  • ½ cup toasted pecans, roughly chopped
  • 2 cups baby arugula or mixed greens
  • 2 tablespoons chopped fresh parsley (optional for garnish)
  • Zest of 1 orange (optional for garnish)
• Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, and cinnamon until well-coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and caramelized around the edges.

Step 2: Prepare the Sage Infused Cranberries

1. In a small saucepan over medium heat, combine cranberries, honey (or maple syrup), water, and fresh sage leaves.
2. Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the cranberries burst and the sauce thickens slightly. Stir occasionally to prevent sticking.
3. Remove from heat and discard the sage leaves. Let the cranberries cool slightly; they will continue to thicken as they cool.

Step 3: Toast the Pecans

1. While the sweet potatoes are roasting, heat a small skillet over medium heat.
2. Add the pecans to the dry skillet and toast for 4-5 minutes, stirring frequently to avoid burning. Once fragrant and slightly golden, remove from heat and set aside to cool.

Step 4: Assemble the Dressing

1. In a small bowl or mason jar, whisk together the olive oil, fresh orange juice, balsamic vinegar, salt, and pepper until well combined. Adjust seasoning to taste.

Step 5: Assemble the Warm Sweet Potato Bowl

1. Arrange a bed of baby arugula or mixed greens in serving bowls.
2. Divide the roasted sweet potatoes evenly among the bowls.
3. Tear the burrata into pieces and distribute evenly over the sweet potatoes.
4. Spoon the sage-infused cranberries over the top and sprinkle with toasted pecans.
5. Drizzle the orange-balsamic dressing over the entire dish and garnish with chopped fresh parsley and orange zest, if desired.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 480
• Sodium: 550mg
• Protein: 12g