Sweet Potato Boats with Dukkah and Burrata & Pomegranate Seeds

Ingredients

Small batch of Dukkah:

• 2 pistachios
• 1 teaspoon sesame seeds
• ½ teaspoon black peppercorns
• ½ teaspoon coriander seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• Pinch of dried mint leaves
• ¼ teaspoon sea salt

For the Sweet Potato Boats:

• 4 sweet potatoes
• 1 ball of burrata
• 2 tablespoons pomegranate seeds (about 1/4 pomegranate)
• Italian parsley, for garnish

Instructions

1. 1
   To make dukkah: add the pistachios to a mortar and pestle and set aside. (Alternatively, you could do this in a food processor.)
2. 2
   To a small skillet, set over medium heat, pour in the sesame seeds and moving the pan continuously, toast until lightly golden brown, about 30 seconds. Transfer to a mortar and pestle and repeat the toasting process with the black peppercorns, coriander seeds, cumin seeds and fennel seeds. Add the dried mint leaves to the mortar and pestle; mash and twist until the spice mixture is all ground up.
3. 3
   To cook sweet potatoes, preheat oven to 350 degrees F. Wrap each sweet potato in foil and place on a baking sheet. Transfer to oven to bake for 1 hour and 15 minutes, or until tender. Allow to cool for 5 minutes before handling. Unwrap sweet potatoes and continue with recipe. Turn the oven’s temperature down to 300 degrees.
4. 4
   To assemble the boats: half the sweet potatoes, lengthwise. Turn them flesh-side up. Sprinkle with a bit of salt and using a fork, mash up the sweet potato, being careful not to tear the outer skin.
5. 5
   Open up the ball of burrata and add a hefty teaspoon to each sweet potato. Return to the oven to melt the cheese just slightly, about 3 minutes. Remove from the oven and top with dukkah, pomegranate seeds and Italian parsley.