Description
Crispy oven-baked sweet potato skins loaded with creamy burrata, a fresh avocado salsa, and a drizzle of spicy chili honey. The perfect game-day appetizer or side dish.
Ingredients
Scale
- For the sweet potato skins:
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 8 ounces burrata cheese, at room temperature
- For the avocado salsa:
- 2 ripe avocados, diced
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- For the chili honey:
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pierce the sweet potatoes several times with a fork. Place on the prepared baking sheet and bake for 45–60 minutes, until tender. Let cool slightly.
- When cool enough to handle, cut each sweet potato in half lengthwise. Scoop out most of the flesh, leaving about 1/4-inch (6mm) border. Reserve the scooped flesh for another use (like mashed sweet potatoes).
- Brush the sweet potato skins inside and out with olive oil. Season with salt, pepper, and smoked paprika. Return to the baking sheet, skin-side down.
- Bake for an additional 10–15 minutes, until the skins are crispy and golden.
- While the skins bake, make the avocado salsa. In a bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, and salt. Gently toss to combine. Set aside.
- In a small saucepan, warm the honey over low heat. Stir in red pepper flakes and cayenne (if using). Remove from heat and let steep while you assemble.
- Once the skins are crispy, remove from oven. Immediately place a generous piece of burrata in each skin (about 1–2 ounces per half).
- Top each skin with a spoonful of avocado salsa, then drizzle with chili honey. Serve immediately.
Notes
To make ahead: Prepare the sweet potato skins up to the second bake, then cool and refrigerate. Reheat at 400°F for 5–7 minutes before adding toppings. The avocado salsa is best made fresh, but can be prepped up to 2 hours ahead if you keep the pit in the bowl and cover tightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 14g
- Fat: 26g
- Carbohydrates: 38g
- Protein: 12g