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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 impressing guests or enjoying a cozy night in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 300
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
Assembly & Garnish
  • 200 g fresh burrata (2 small balls or 1 large)
  • Fresh basil or microgreens (for garnish)
  • to taste Cracked black pepper
Herb Oil
  • 3 tbsp extra virgin olive oil
  • 1 tbsp finely chopped parsley
  • 1 tsp lemon zest
  • a pinch red pepper flakes (optional)

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.
Roasting
  1. Spread the sweet potato rounds on a baking sheet and roast for 20–25 minutes, flipping them halfway through, until tender and golden.
Herb Oil Mixing
  1. 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.
Assembly
  1. Once the sweet potato rounds are slightly cooled, stack 2–3 rounds with torn burrata in between each one.
  2. Drizzle the herb oil generously over the stacks, garnish with fresh basil or microgreens, and finish with cracked black pepper.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 9gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 6g

Notes

For a vibrant look, use a mix of differently colored sweet potatoes. Adjust spices to taste. For extra crispiness, broil the stacks for the last 2-3 minutes of cooking. Store leftovers in an airtight container in the fridge for 2-3 days.
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