Sweet Potato & Burrata Stacks
Discover the enchanting combination of flavors and textures in this delectable Sweet Potato & Burrata Stacks recipe, featuring creamy burrata nestled between tender roasted sweet potatoes.
Servings: 4 servings
Calories: 220kcal
Ingredients
For the Sweet Potatoes
- 2 large sweet potatoes Peel and slice into 1 cm rounds.
- 2 tbsp olive oil Enhances the natural flavors.
- 1/2 tsp sea salt Elevates the taste.
- 1/2 tsp smoked paprika Adds warmth and smokiness.
For the Stacks
- 200 g fresh burrata Adds an indulgent layer.
- Fresh basil or microgreens for garnish Brightens each bite.
For the Herb Oil
- 3 tbsp extra virgin olive oil Drizzle over the stacks.
- 1 tbsp finely chopped parsley Provides color and flavor.
- 1 tsp lemon zest Balances the richness of burrata.
- Pinch red pepper flakes (optional) Adds a little heat.
Instructions
Preparation
- Preheat the oven to 200°C (392°F).
- In a large mixing bowl, toss the sweet potato rounds with olive oil, sea salt, and smoked paprika.
- Spread the sweet potato rounds out on a baking sheet, ensuring they aren’t crowded.
- Roast for 20–25 minutes, flipping halfway through, until they’re tender and golden.
Herb Oil Preparation
- In a small bowl, whisk together extra virgin olive oil, chopped parsley, lemon zest, and red pepper flakes (if using).
Assembly
- Once the sweet potato rounds have cooled slightly, layer 2–3 rounds with torn burrata in between each.
- Stack them three high for an impressive presentation.
- Drizzle the herb oil generously over the stacks, garnish with fresh basil or microgreens, and finish with cracked black pepper.
Notes
Ensure sweet potatoes have enough space for roasting to avoid steam. Let the burrata sit at room temperature before using. Drizzle the herb oil just before serving for freshness.