Jacket Sweet Potato with Mini Burrata, Crispy Mortadella & Chilli Oil

A jacket sweet potato baked until tender, topped with creamy burrata, crispy mortadella, a drizzle of chilli oil, and finished with salted pistachios for a perfect balance of sweetness, richness, heat, and crunch.

Ingredients

4 x That’s Amore Mini Burrata

4 x small, sweet potatoes

150g mortadella, cut into thick slices or torn into pieces

4 tbsp chilli oil

40g salted pistachios, roughly chopped

Extra virgin olive oil

Fresh basil, roughly chopped

Sea salt to taste

Black pepper to taste

Instructions

Step 1

Preheat oven to 200°C (fan 180°C). On a baking tray, rub the sweet potatoes with olive oil and a generous pinch of sea salt. Bake for 45–55 minutes, until deeply roasted and soft in the centre. The skins should feel slightly crisp and the inside fluffy.

Step 2

While the sweet potatoes are baking, heat a frying pan over medium heat with a small drizzle of olive oil. Add the mortadella pieces and cook for 2–3 minutes per side until golden, slightly crispy. Remove from the pan and allow to cool slightly.

Step 3

To assemble, place the baked potatoes on a platter. Slice each of the potatoes down the centre and open them slightly with a fork. Spoon the crispy mortadella over the opened sweet potatoes.

Step 4

Place a mini burrata on each sweet potato and gently tear it open so the creamy centre spills over the potato. Drizzle generously with chilli oil and finish with chopped pistachios and fresh basil. Season with black pepper and a final pinch of sea salt if needed. Serve immediately.

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