Caramelized Sweet Potato with Burrata
Ingredients:
2 medium sweet potatoes, peeled and sliced into thick rounds (about ½ inch)
2 tbsp olive oil
1 tbsp butter (optional, for richer caramelization)
1 tbsp honey or maple syrup
Salt & freshly cracked black pepper
1 ball of burrata (room temperature)
Fresh herbs: thyme or basil
Optional toppings:
Toasted nuts (like pistachios or walnuts)
Chili flakes or Aleppo pepper
Balsamic glaze or reduction
Microgreens
Instructions:
Caramelize the sweet potatoes
Heat olive oil (and butter, if using) in a skillet over medium heat. Add the sweet potato rounds in a single layer. Let them sear without moving for about 4–5 minutes until golden and caramelized. Flip and cook the other side.
Add sweetness
Drizzle honey or maple syrup over the potatoes in the last minute of cooking. Allow it to bubble and coat the slices. Season with salt and pepper.
Assemble
Arrange the sweet potato rounds on a serving plate. Tear open the burrata and nestle it gently over the top or to the side.
Finish
Sprinkle herbs, optional chili flakes, and a light drizzle of balsamic glaze for acidity and contrast. Add toasted nuts or microgreens if desired.
Serving Tip:
Serve warm as a shared appetizer or a luxurious vegetarian main. Crusty bread on the side works well too