Description
A vibrant, elegant dish featuring sweet potatoes roasted with balsamic glaze, topped with creamy burrata and a crunchy pistachio topping.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze, plus extra for drizzling
- 1 teaspoon garlic powder
- 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). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato cubes with olive oil, balsamic glaze, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
- While potatoes roast, combine chopped pistachios, thyme, and lemon zest in a small bowl for the crunch topping.
- Arrange roasted sweet potatoes on a serving platter. Place burrata in the center, then sprinkle with the pistachio crunch mixture.
- Drizzle with additional balsamic glaze and serve immediately.
Notes
You can customize the seasonings to taste.