Sweet potato salad with burrata

Sweet potato salad with burrata

Total: 35 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 646 kcal
, Fat: 34 g
, Carbohydrate: 68 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potatoes

800 g sweet potatoes, peeled, cut into approx. 1.5 cm cubes
1 tbsp olive oil
½ tsp hot paprika
½ tsp salt


4 tbsp olive oil
1 garlic clove, squeezed
1 tbsp liquid honey
1 tbsp water
1 organic lime, grated zest and the juice
¼ tsp salt
a little pepper


1 tin chickpeas (approx. 240 g), rinsed, drained
150 g cherry tomatoes, cut in half or into quarters
½ bunch flat-leaf parsley, finely chopped
200 g burrata piccola
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How it's done

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Sweet potatoes

Mix the sweet potatoes, oil, paprika and salt on a baking tray lined with baking paper.


Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove.


Put the oil, garlic, honey, water, lime zest and juice into a bowl, mix, season.


Mix the sweet potatoes, chick peas, tomatoes and parsley with the dressing, plate up, top with burratas.

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