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Sweet Potato and Bocconcini Skewers


Sweet Potato and Bocconcini Sticks

Sweet Potato and Bocconcini Sticks

S. Wongkaew

Spice up the party with these sweet potato and bocconcini skewers. The sweet potato is roasted, cubed and rolled in a spice mix of ground cilantro seeds, chili flakes and salt and then skewered with a ball of pesto bocconcini cheese.

Bocconcini mozzarella cheese can be found at most Italian delis or gourmet food shops as can the pesto. I marinate the cheese in the pesto for at least 1 hour.

If you can't find mozzarella balls, you can substitute them with a mild-tasting cheese.

The flavors in this recipe are wonderful -- a mixture of creamy, spicy, herby and garlicky. You won't be able to stop at just one!


  • 1 large sweet potato cut into large chunks
  • 1 Tbsp of olive oil
  • 1 tsp of dried chili flakes
  • 1 Tbs of cilantro seeds
  • 1-2 cloves
  • 1/2 tsp of sea salt
  • 2 mozzarella balls or 1 container of small bocconcini balls
  • 1 small container of pesto
  • Wooden cocktail skewers
  • Mortar & pestle for grinding
  • Makes approximately 20


  1. If you are using large mozzarella balls, then cut them into bite-sized pieces and marinate them in the pesto for at least 1 hour. If you're using little bocconcini balls, they are small enough and so not need cutting so just marinate them as they are.
  2. Pre-heat the oven to 375F (190C).
  3. Place the sweet potato chunks in a baking tray and drizzle with olive oil. Roast for 35-40 minutes or until firm but tender.
  4. Remove from oven and cool. Once cooled, cut the sweet potato into 1 inch (2cm) cubes.
  5. Using a mortar and pestle, grind together the chili flakes, cilantro seeds and salt until the ingredients are quote fine.
  6. Press down one side of the sweet potato into the spice mix and then first skewer on a piece of pesto mozzarella followed by a piece of spiced sweet potato. Repeat process.
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