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Tornado sweet potatoes with sumac, peaches and burrata

Emma Hatcher has created this fun way to serve sweet potatoes at your next summer event - piled high with juicy peaches, creamy, tangy burrata and crunchy pistachios. Present them on the skewers or slide off onto the serving platter. If using wooden skewers, soak them in cold water for 30 minutes first, to make sure they don’t burn when cooking.

This recipe was created by Emma Hatcher .



volume control





15 minutes

cooking time


50 minutes



Serves 6


  • 4 medium sweet potatoes
  • 4 tablespoons olive oil
  • 2 tablespoons sumac
  • 1 teaspoon smoked paprika
  • Sea salt and pepper
  • 25g butter
  • 2 ripe peaches, roughly chopped
  • 150g burrata
  • 50g pistachios, roughly chopped
  • Small bunch of mint, leaves picked
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon flaky salt


Preheat the oven to 180ºC, 160ºC fan, gas mark 4 and have a baking tray ready. Give the sweet potatoes a good scrub.
Microwave the potatoes for two minutes, then leave to cool slightly and soften. You don’t want the potatoes to be overly soft and to start to break apart - just soft enough to allow you to insert a skewer through the middle.
Thread the potatoes on to 4 skewers and using a sharp knife, cut the potato in a spiral/corkscrew motion, starting at the top and going all the way to the bottom. Make sure you cut through the potatoes all the way to the skewers, then carefully open up the sweet potatoes, spreading them out evenly.
Drizzle the olive oil all over the potatoes and sprinkle over the sumac and smoked paprika, rubbing the spices into all of the nooks and crannies. Season the potatoes generously then carefully place them onto the baking tray and bake for 45-50 minutes, or until golden on the outside and soft on the inside. If you like, you can finish the sweet potatoes off on the barbecue for the final 5-10 minutes.
Carefully remove the potatoes from the heat, place on a serving platter and brush over the butter. Tumble over the chopped peaches, tear over the burrata and sprinkle over the pistachios and mint leaves. Drizzle with a glug of extra-virgin olive oil and sprinkle with a little flaky salt to serve.

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