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–+ servings

Sweet Potato & Burrata Stacks

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A delicious and visually stunning dish combining roasted sweet potatoes and 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
Cuisine: American, Healthy
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 2 large sweet potatoes (peeled and sliced into 1 cm rounds)
  • 2 tbsp olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp smoked paprika
For the Stacks
  • 200 g fresh burrata (2 small balls or 1 large)
  • 1 bunch Fresh basil or microgreens (for garnish)
  • to taste Cracked black pepper
For the 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.
  3. Spread the sweet potato rounds on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden.
Making the Herb Oil
  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: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 4gSodium: 200mgFiber: 5gSugar: 6g

Notes

For the best texture, roast the sweet potato rounds ahead of time and assemble the stacks just before serving. Use a mix of different colored sweet potatoes for a vibrant look. For an extra crispy texture, broil the stacks for the last 2-3 minutes of cooking.
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