Description
Sweet and tangy roasted sweet potatoes topped with creamy burrata and a crunchy pistachio topping for a perfect balance of flavors and textures.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1/4 cup shelled pistachios, roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, balsamic vinegar, honey, smoked paprika, salt, and pepper.
- Spread sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, until tender and caramelized.
- While potatoes roast, combine chopped pistachios, thyme, and lemon zest in a small bowl.
- Arrange roasted sweet potatoes on a serving platter. Top with burrata, tearing it gently over the potatoes.
- Sprinkle pistachio crunch over the top and drizzle with extra balsamic glaze if desired. Serve warm.
Notes
You can customize the seasonings to taste.