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–+ servings

Sweet Potato & Burrata Stacks

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Delicious and visually appealing Sweet Potato & Burrata Stacks combine roasted sweet potatoes with creamy burrata cheese, perfect for impressing guests or enjoying at home.
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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, Italian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Sweet Potato Stacks
  • 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
  • 200 g fresh burrata (2 small balls or 1 large)
  • 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)
For Garnish
  • Fresh basil or microgreens For garnish

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 them halfway through, until tender and golden.
  4. 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: 30gProtein: 10gFat: 18gSaturated Fat: 5gSodium: 200mgFiber: 5gSugar: 6g

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. To reheat, warm in the oven for a few minutes until heated through. Use a mix of different colored sweet potatoes for a vibrant look. Adjust spices to taste. Broil stacks for 2-3 minutes for an extra crispy texture.
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