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