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–+ servings

Sweet Potato & Burrata Stacks

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A delightful dish combining roasted sweet potatoes with creamy burrata cheese, perfect for lunch, appetizers, or as a side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potato Preparation
  • 2 large large sweet potatoes, peeled and sliced into 1 cm rounds
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
Herb Oil
  • 3 tbsp extra virgin olive oil
  • 1 tbsp finely chopped parsley
  • 1 tsp lemon zest
  • pinch red pepper flakes (optional)
Assembly
  • 200 g fresh burrata (2 small balls or 1 large)
  • to taste Fresh basil or microgreens (for garnish)
  • to taste Cracked black pepper

Method
 

Preparation
  1. Preheat the oven to 200°C (392°F).
  2. Toss the sweet potato rounds with olive oil, sea salt, and smoked paprika.
  3. Spread them on a baking sheet and roast for 20–25 minutes, flipping halfway through, until they are tender and golden.
Herb Oil
  1. In a small bowl, whisk together extra virgin olive oil, chopped parsley, lemon zest, and red pepper flakes to make the herb oil.
  2. Let it infuse while the sweet potatoes roast.
Assembly
  1. Once the sweet potato rounds are slightly cooled, layer 2–3 rounds with torn burrata in between each one. Stack 2 or 3 high.
  2. Drizzle the herb oil generously over the stacks, garnish with fresh basil or microgreens, and finish with cracked black pepper.
  3. Enjoy!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 7gFat: 18gSaturated Fat: 6gSodium: 250mgFiber: 5gSugar: 5g

Notes

These stacks look lovely when plated, served warm or at room temperature. A side salad or crusty bread makes it a complete meal. For gatherings, cut the stacks into smaller pieces for easy sharing.
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