I had every intention of using fresh burrata cheese for this meal, and truly believe it may be the best choice for a somewhat subtle tang.
However, in an attempt to limit myself to just one outing and one grocery store, rather than travel across town to two or three, accommodating all my wants and desires, I settled for a very sharp fresh feta. Although, it certainly didn’t feel like a settlement or a second best. It was quite wonderful.
So, Sweet Potato Burrata Sauté, (or sharp goat’s milk cheese instead).

Burrata is a fresh Italian cow milk, or occasionally buffalo milk, cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.

It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. This agrees with original meaning of the word burrata, literally “buttered” in Italian.

It is usually served fresh and at room temperature.

Sweet Potato Burrata Sauté

1 large sweet potato, peeled and chopped
1 Tbs. olive oil
sea salt and pepper
2 Tbs. fresh rosemary, chopped
2 oz. fresh, sharp feta cheese
2 tsp. balsamic reduction
fresh spinach

Heat the oil over medium heat. Add the sweet potato and salt and pepper and cook until just soft. Sprinkle with fresh rosemary and remove from heat. Transfer to a serving plate and toss with fresh spinach, cheese, and drizzle with the balsamic reduction.