Sweet Potato & Burrata Stacks
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Why Make This Recipe
Sweet Potato & Burrata Stacks are not just a feast for the eyes but also a treat for the taste buds. This dish combines the earthy sweetness of roasted sweet potatoes with the creamy texture of burrata cheese, creating a delicious and satisfying meal. It’s simple to make and perfect for impressing guests or enjoying on a cozy night in. Plus, it’s a healthy option packed with nutrients!
How to Make Sweet Potato & Burrata Stacks
Ingredients:
- 2 large sweet potatoes (peeled and sliced into 1 cm rounds)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 200 g fresh burrata (2 small balls or 1 large)
- Fresh basil or microgreens (for garnish)
- Cracked black pepper (to taste)
- 3 tbsp extra virgin olive oil
- 1 tbsp finely chopped parsley
- 1 tsp lemon zest
- Pinch of red pepper flakes (optional)
Directions:
- Preheat the oven to 200°C (392°F).
- Toss the sweet potato rounds with olive oil, sea salt, and smoked paprika.
- Spread the sweet potato rounds on a baking sheet and roast for 20–25 minutes. Flip them halfway through, until they are tender and golden.
- In a small bowl, whisk together the extra virgin olive oil, chopped parsley, lemon zest, and red pepper flakes to make the herb oil. Let it infuse while the potatoes roast.
- Once the sweet potato rounds are slightly cooled, stack 2–3 rounds with torn burrata in between each one.
- Drizzle the herb oil generously over the stacks, garnish with fresh basil or microgreens, and finish with cracked black pepper.
How to Serve Sweet Potato & Burrata Stacks
Serve the Sweet Potato & Burrata Stacks warm as a main dish or a side. They look beautiful on a plate and make for an impressive appetizer. Pair with a fresh salad or a glass of wine for a complete meal.
How to Store Sweet Potato & Burrata Stacks
If you have leftovers, store the sweet potato stacks in an airtight container in the fridge. They will be good for 2-3 days. To reheat, warm them in the oven for a few minutes until heated through.
Tips to Make Sweet Potato & Burrata Stacks
- Use a mix of different colored sweet potatoes for a vibrant look.
- Feel free to adjust the spices to suit your taste.
- For an extra crispy texture, broil the stacks for the last 2-3 minutes of cooking.
Variation
You can add other toppings like nuts, dried cranberries, or balsamic glaze for a unique twist. Additionally, try using different cheeses like goat cheese or feta if burrata is not available.
FAQs
1. Can I use other vegetables in this recipe?
Yes, you can use other vegetables like zucchini or eggplant, just adjust the cooking time as needed.
2. How can I make this recipe vegan?
You can replace burrata with a plant-based cheese or omit the cheese altogether and add more herbs and spices for flavor.
3. Can I prepare this ahead of time?
You can roast the sweet potato rounds ahead of time and assemble the stacks just before serving for the best texture.
Sweet Potato & Burrata Stacks
Ingredients
Method
- Preheat the oven to 200°C (392°F).
- Toss the sweet potato rounds with olive oil, sea salt, and smoked paprika.
- Spread the sweet potato rounds on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden.
- In a small bowl, whisk together the extra virgin olive oil, chopped parsley, lemon zest, and red pepper flakes to make the herb oil. Let it infuse while the potatoes roast.
- Once the sweet potato rounds are slightly cooled, stack 2–3 rounds with torn burrata in between each one.
- Drizzle the herb oil generously over the stacks, garnish with fresh basil or microgreens, and finish with cracked black pepper.
