Stuffed Sweet Potatoes Burrata (Print Version)

# Ingredients:

→ Sweet Potatoes

01 - 4 medium sweet potatoes (170–225 g each), washed and scrubbed

→ Aromatics & Vegetables

02 - 1/2 medium red onion, finely diced
03 - 1/2 medium bell pepper, finely diced
04 - 1 small jalapeño, seeded and minced (optional)
05 - 2 cloves garlic, minced

→ Filling

06 - 1 (425 g) can black beans, rinsed and drained
07 - 240 ml corn, fresh or thawed frozen
08 - 1 tablespoon fresh lime juice
09 - 1/4 cup (about 10 g) chopped cilantro

→ Cheese

10 - 4 balls burrata cheese (about 115 g each)

→ Seasonings & Oils

11 - 2 tablespoons olive oil, plus extra for drizzling
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - Salt, to taste
17 - Black pepper, to taste

→ Optional Garnishes

18 - Avocado slices
19 - Sour cream or Greek yogurt
20 - Hot sauce

# Instructions:

01 - Set oven temperature to 200°C. Allow to preheat fully.
02 - Wash, scrub, and pat sweet potatoes dry. Prick each potato several times with a fork. Rub with 1 tablespoon olive oil, season generously with salt and pepper.
03 - Arrange sweet potatoes directly on the oven rack and bake for 45–60 minutes, or until tender when pierced with a fork.
04 - Carefully remove sweet potatoes from the oven and allow to cool slightly for handling.
05 - Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté red onion and bell pepper for 5–7 minutes, until softened.
06 - Incorporate garlic and jalapeño. Cook, stirring constantly, for 1 minute until fragrant.
07 - Add rinsed black beans and corn kernels to the skillet. Stir to combine evenly.
08 - Sprinkle in chili powder, cumin, smoked paprika, and oregano. Mix thoroughly, cooking for 2–3 minutes to toast spices.
09 - Season with salt and pepper. Add lime juice and simmer, stirring occasionally, for 5–10 minutes. Remove from heat and fold in chopped cilantro.
10 - Once slightly cooled, slice sweet potatoes open lengthwise, taking care not to cut all the way through. Gently fluff inside flesh with a fork.
11 - Fill each sweet potato cavity with a generous portion of black bean and corn mixture.
12 - Place one burrata cheese ball over each filled sweet potato.
13 - For a melted finish, broil stuffed potatoes on a baking tray for 1–2 minutes, monitoring closely to prevent burning.
14 - Drizzle with additional olive oil and garnish as desired with avocado, sour cream or Greek yogurt, and hot sauce. Serve immediately.

# Notes:

01 - Piercing the sweet potatoes before baking allows steam to escape, ensuring an even, fluffy texture.
02 - For optimal flavor, use ripe sweet potatoes and high-quality burrata.

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