Sweet Potato & Burrata Stacks
A delightful recipe featuring layers of roasted sweet potatoes and creamy burrata, perfect for impressing guests or enjoying as a comforting meal.
Servings: 4 servings
Calories: 320kcal
Ingredients
Sweet Potato Layers
- 2 large sweet potatoes, peeled and sliced into 1 cm rounds Offers a naturally sweet and earthy flavor.
- 2 tbsp olive oil Enriches the sweet potatoes and imparts a glossy sheen.
- 1/2 tsp sea salt Enhances the natural sweetness of the potatoes.
- 1/2 tsp smoked paprika Adds a warm, smoky essence.
Creamy Topping
- 200 g fresh burrata Choose either 2 small balls or 1 large.
- 3 tbsp extra virgin olive oil Elevates the flavor.
- 1 tbsp finely chopped parsley Provides a fresh contrast.
- 1 tsp lemon zest Adds a burst of acidity.
- pinch red pepper flakes (optional) Adds a kick of heat.
Garnishes
- Fresh basil or microgreens For garnish.
- Cracked black pepper To taste.
Instructions
Preparation and Roasting
- Preheat your oven to 200°C (392°F).
- In a mixing bowl, toss the sweet potato rounds with olive oil, sea salt, and smoked paprika. Spread the sweet potatoes on a baking sheet, ensuring they are not overcrowded. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
Herb Oil Preparation
- While the sweet potatoes are roasting, whisk together the extra virgin olive oil, chopped parsley, lemon zest, and red pepper flakes in a small bowl.
Assembling the Stacks
- Once the sweet potato rounds have cooled slightly, layer 2–3 rounds with torn burrata between each one.
- Drizzle the herb oil generously over the stacks and garnish with fresh basil or microgreens and a sprinkle of cracked black pepper.
Notes
Ensure even slicing of sweet potatoes for uniform cooking. Use parchment paper on your baking sheet for easy cleanup. Allow the sweet potato rounds to cool slightly before stacking.