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Sweet Potato Burrata
Serves
4 appetizer portions
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
About
Chef Kevin Lee—Food Network Chopped champion and one of Oklahoma City’s most celebrated chefs—is known for fusing his Korean roots with contemporary American dining. This dish reflects that balance beautifully: the earthy sweetness of Korean sweet potatoes (goguma) is caramelized in a savory-sweet glaze of Kikkoman® Gluten-Free Tamari Soy Sauce, honey, and garlic, then paired with creamy burrata, tart pomegranate seeds, and crisp sourdough. The result is a dish that bridges Korean comfort and Mediterranean sophistication—perfect as a sharable starter, menu feature, or seasonal small plate.Ingredients
- 1 Korean sweet potato, medium dice
- 1 burrata ball
- 2 Tbsp pomegranate seeds
- 2 slices sourdough, toasted
- ¼ cup honey
- 1 clove garlic, finely chopped
- ¼ cup granulated sugar
- 2 Tbsp Kikkoman® Gluten-Free Tamari Soy Sauce
- 1 tsp olive oil1 tsp sesame seeds
Directions
- Bring a pot of salted water to a boil. Add diced sweet potato and cook until fork-tender. Drain well and allow to dry.
- Heat a sauté pan over medium-high heat and add olive oil. Sauté sweet potatoes until golden brown and lightly crisped.
- Add garlic, sugar, honey, tamari, and sesame seeds. Cook until the mixture reduces to a syrupy glaze that coats the sweet potatoes.
- To serve: Place burrata in a shallow bowl or plate. Top with glazed sweet potatoes, scatter with pomegranate seeds, and serve alongside toasted sourdough slices.
Recipe created in partnership with Chef Kevin Lee of Birdie’s by Chef Kevin Lee, Oklahoma City.
