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Baked Sweet Potatoes With Burrata and Pomegranate

yields 4 sweet potatoes


4 sweet potatoes

8 ounces of burrata

About 3 ounces of pomegranate seeds

Extra virgin olive oil


Preheat the oven to 400 degrees and line a baking sheet with tin foil.

Cut ¼ inch crosses into each of the sweet potatoes, drizzle with California Olive Ranch Olive Oil, and sprinkle with salt.

Bake the potatoes on the lined baking sheet for 2 hours.

Once baked, push the ends of each potato together so the cut seam opens. Add a dollop of burrata, a sprinkling of pomegranate seeds and salt, and finally drizzle with California Olive Ranch Olive Oil.