Rosemary Sweet Potato Bites with Burrata & Honey Drizzle
Crispy roasted sweet potato rounds infused with rosemary, topped with creamy burrata and finished with a warm honey drizzle. Sweet, savory, creamy, and herbaceous — a true crowd-pleaser.
Prep: 10 minutes
Roast: 25–30 minutes
Total: ~40 minutes
Ingredients
Sweet Potato Bites
2 medium sweet potatoes, sliced into 1 cm rounds
2 tbsp olive oil
1 tsp fresh rosemary, finely chopped
½ tsp salt
¼ tsp black pepper
Topping
1 ball burrata cheese
2 tbsp honey
½ tsp chili flakes
Garnish
Fresh rosemary or thyme
Cracked black pepper
Toasted walnuts or pistachios
Instructions
1️⃣ Roast Sweet Potatoes
Preheat oven to 200°C (400°F)
Toss sweet potato rounds with olive oil, rosemary, salt, and pepper
Arrange in a single layer on a lined baking tray
Roast 25–30 minutes, flipping halfway, until golden and tender
2️⃣ Prepare Honey Drizzle
Warm honey gently (microwave or stovetop)
Stir in chili flakes if using
3️⃣ Assemble
Transfer roasted sweet potatoes to a serving platter
Tear burrata and place small pieces on each bite
Drizzle warm honey over the top
4️⃣ Finish & Serve
Garnish with herbs, nuts, and cracked pepper
Serve warm or at room temperature
Tips
Don’t overcrowd the pan — crispiness matters
For extra caramelization, broil for 2 minutes at the end
Add a splash of balsamic glaze for depth
Frequently Asked Questions
Q: Can I make this ahead?
Yes — roast sweet potatoes ahead and assemble just before serving.
Q: Can I substitute burrata?
Yes — use fresh mozzarella, ricotta, or whipped feta.
Q: Is it good for parties?
Perfect! Easy to scale and visually stunning.
Nutritional Information
Calories: 320 kcal
Protein: 8 g
Carbs: 42 g
Fat: 14 g
Fiber: 6 g