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Preheat the oven to 180°C. Pierce holes in the sweet potatoes, brush them with olive oil and put them in the oven for about 45min until they are nice and soft inside.
Cut the miss perfect tomatoes into 4 and put them in a mixing bowl. Add the toasted pine nuts. Season with chopped basil, a splash of quality olive oil, salt and pepper.
Meanwhile, fry the pancetta until crispy.
When the sweet potatoes are done, cut them open and place them on the plates. Spoon the tomato salsa over them. Then also divide the burrata and pancetta over the plates. Finish with a few more leaves of fresh basil.
Ingredients
for
2
persons
person
2 large sweet potatoes
300g miss perfect tomatoes
40g toasted pine nuts
100g pancetta
200g (mini) burratas
handful of fresh basil
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20
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Preheat the oven to 180°C. Pierce holes in the sweet potatoes, brush them with olive oil and put them in the oven for about 45min until they are nice and soft inside.
Cut the miss perfect tomatoes into 4 and put them in a mixing bowl. Add the toasted pine nuts. Season with chopped basil, a splash of quality olive oil, salt and pepper.
Meanwhile, fry the pancetta until crispy.
When the sweet potatoes are done, cut them open and place them on the plates. Spoon the tomato salsa over them. Then also divide the burrata and pancetta over the plates. Finish with a few more leaves of fresh basil.
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Preheat the oven to 180°C. Pierce holes in the sweet potatoes, brush them with olive oil and put them in the oven for about 45min until they are nice and soft inside.
Cut the miss perfect tomatoes into 4 and put them in a mixing bowl. Add the toasted pine nuts. Season with chopped basil, a splash of quality olive oil, salt and pepper.
Meanwhile, fry the pancetta until crispy.
When the sweet potatoes are done, cut them open and place them on the plates. Spoon the tomato salsa over them. Then also divide the burrata and pancetta over the plates. Finish with a few more leaves of fresh basil.