Sweet Potato Rounds with Burrata
These roasted sweet potato rounds are caramelized to perfection, then topped with creamy burrata, a drizzle of honey (or balsamic), fresh herbs, and a sprinkle of nuts. A Mediterranean-inspired small plate that’s both hearty and refreshing — perfect as an appetizer, side, or light vegetarian main.
Time
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
2 large sweet potatoes, sliced into ½-inch thick rounds
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika
1 ball burrata cheese (about 8 oz)
2 tbsp honey or balsamic glaze
2 tbsp walnuts or pistachios, chopped & lightly toasted
Fresh basil or mint leaves, for garnish
Instructions
Prepare the Sweet Potatoes
Preheat oven to 425°F (220°C).
Arrange sweet potato slices on a parchment-lined baking sheet.
Brush with olive oil and season with salt, pepper, and paprika.
Roast
Roast for 20–25 minutes, flipping halfway, until golden and tender with slightly crisp edges.
Assemble
Once cooled slightly, top each round with a piece of burrata.
Drizzle with honey (or balsamic glaze).
Sprinkle with toasted nuts.
Garnish with fresh herbs.
Serve
Arrange on a platter and enjoy warm or at room temperature.
Notes & Tips
Swap burrata with fresh mozzarella if needed.
For a savory twist, drizzle with pesto instead of honey.
Can be prepped ahead: roast the potatoes earlier, then assemble just before serving.
Frequently Asked Questions
Q: Can I air fry the sweet potatoes instead of roasting?
Yes! Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
Q: What herbs pair best?
Basil gives a fresh lift, while mint adds a cooling balance to the sweetness.
Q: How do I serve this as a main?
Serve larger portions over arugula salad with extra burrata.
Nutritional Information
Calories: 210
Protein: 5g
Carbs: 24g
Fat: 11g
Fiber: 4g
Sugar: 7g