Sweet Potato & Burrata Stacks
A delightful marriage of flavors and textures combining tender roasted sweet potatoes with creamy burrata, perfect for any occasion.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Sweet Potato Stacks
- 2 large large sweet potatoes, peeled and sliced into 1 cm rounds Brings warm, earthy sweetness.
- 2 tbsp olive oil Rich and aromatic for coating the sweet potatoes.
- 1/2 tsp sea salt Enhances the natural sweetness.
- 1/2 tsp smoked paprika Adds depth and warmth.
- 200 g fresh burrata The star of the stacks.
- Fresh basil or microgreens Provides a vibrant contrast.
- to taste cracked black pepper Adds complexity.
For the Herb Oil
- 3 tbsp extra virgin olive oil Intensely flavored base.
- 1 tbsp finely chopped parsley Adds a fresh burst of flavor.
- 1 tsp lemon zest Offers a zesty brightness.
- a pinch red pepper flakes (optional) For those who like a little heat.
Instructions
Preparation
- Preheat the oven to 200°C (392°F).
- In a mixing bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, sea salt, and smoked paprika. Spread them on a baking sheet in a single layer.
Roasting
- Place the baking sheet in the preheated oven and roast for 20–25 minutes, flipping halfway through.
Making Herb Oil
- Whisk together 3 tablespoons of extra virgin olive oil, chopped parsley, lemon zest, and a pinch of red pepper flakes in a small bowl. Set aside.
Assembly
- Layer 2 to 3 sweet potato rounds on a plate, interspersing them with torn burrata pieces.
- Drizzle the herb oil over the assembled stacks and garnish with fresh basil or microgreens and cracked black pepper.
Notes
Slice sweet potato rounds evenly for uniform cooking. Let burrata rest to enhance creaminess. Infusing the oil adds flavor.