Crispy Sweet Potato Rounds with Whipped Burrata for Lunch

Crispy Parmesan Sweet Potato Rounds with Whipped Burrata, Hot Honey Peaches & Pistachio Crunch – The Ultimate Summer Appetizer

In just 35 minutes, you can pull together the most impressive appetizer that combines crispy, creamy, sweet, and crunchy all in one bite. These parmesan-crusted sweet potato rounds get topped with luscious whipped burrata, caramelized hot honey peaches, and a glorious pistachio crunch.

I first made these on a lazy Sunday afternoon when I had friends coming over for a last-minute get-together on my patio in Charleston. I wanted something that looked fancy but didn’t require me to spend all day in the kitchen. The moment I pulled those golden sweet potato rounds out of the oven and started layering on the toppings, I knew I had stumbled onto something special. Trust me, this one delivers big flavor with very little fuss.

Why You’ll Love This Recipe

• The sweet potato rounds get perfectly crispy edges with a tender center thanks to the parmesan coating
• Whipped burrata creates an ultra-creamy, dreamy base that balances the sweet and spicy elements
• Hot honey peaches bring a caramelized sweetness with just a touch of heat that keeps you coming back
• Pistachio crunch adds the perfect nutty, salty finish that ties everything together beautifully
• It feels like a restaurant-quality appetizer but comes together with simple ingredients and minimal hands-on time

Ingredients

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 1/2 cup grated parmesan cheese
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 ounces burrata cheese, at room temperature
• 2 tablespoons cream cheese, softened
• 2 ripe peaches, sliced into wedges
• 2 tablespoons hot honey
• 1 tablespoon butter
• 1/4 cup pistachios, roughly chopped
• 1 tablespoon honey for drizzling
• Fresh basil leaves for garnish
• Flaky sea salt for finishing

Instructions

• Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper
• In a small bowl, combine the grated parmesan, garlic powder, smoked paprika, salt, and pepper
• Toss the sweet potato rounds with olive oil, then coat each round generously with the parmesan mixture, pressing gently so it sticks
• Arrange the coated sweet potato rounds in a single layer on the prepared baking sheet, making sure they don’t overlap
• Bake for 20 to 25 minutes, flipping halfway through, until the rounds are golden brown and crispy on both sides
• While the sweet potatoes bake, make the whipped burrata by combining the burrata and softened cream cheese in a food processor, then blend until smooth and creamy, about 30 seconds
• In a small skillet over medium heat, melt the butter and add the peach wedges along with the hot honey, cooking for 2 to 3 minutes until the peaches are softened and caramelized
• Toast the chopped pistachios in a dry pan over medium heat for 2 minutes until fragrant, then set aside
• To assemble, spread a dollop of whipped burrata onto each crispy sweet potato round, then top with a warm peach wedge
• Drizzle with extra honey, sprinkle with toasted pistachios, garnish with fresh basil, and finish with a pinch of flaky sea salt

Pro Tips

• Make sure your sweet potato rounds are all the same thickness so they cook evenly and get crispy at the same time
• For extra crispy edges, flip the rounds gently with a thin spatula to avoid breaking the parmesan crust
• Let the burrata come to room temperature before whipping it, otherwise it won’t blend into that silky smooth texture you want
• Don’t overcrowd the baking sheet because the sweet potatoes need space to release steam and crisp up properly
• Toast the pistachios just until you can smell them, because they burn quickly and turn bitter if left too long

Variations

• Swap the peaches for fresh figs or nectarines when they are in season for a different spin on the fruity topping
• Use whipped feta or goat cheese instead of burrata for a tangier, more savory flavor profile
• Add a drizzle of balsamic glaze right before serving for an extra layer of sweetness and acidity
• Replace the pistachios with toasted walnuts or pecans if that is what you have in your pantry

Frequently Asked Questions

• Can I make the sweet potato rounds ahead of time? Yes, you can bake them a few hours in advance and reheat them in a 400-degree oven for 5 minutes to bring back the crispiness
• How do I store leftovers? Keep the components separate in airtight containers in the fridge for up to two days, then reheat the sweet potato rounds and assemble fresh
• Can I use regular honey instead of hot honey? Absolutely, just add a pinch of red pepper flakes to the regular honey while cooking the peaches for a similar kick
• What is the best way to slice sweet potatoes evenly? Use a mandoline slicer set to 1/2 inch or slice carefully with a sharp knife, making sure each round is uniform
• Can I make this recipe vegan? Use a dairy-free ricotta or cashew cream in place of the burrata, and swap the butter for coconut oil when cooking the peaches
• Why did my sweet potato rounds come out soggy? Make sure they are spaced out on the baking sheet and that your oven is fully preheated, as overcrowding or low heat traps moisture

More Recipes You’ll Love

• Crispy Smashed Sweet Potatoes with Feta and Honey
• Watermelon Burrata with Basil, Pistachio and Honey
• Peach Brie Nachos with Hot Honey
• Crispy Sweet Potato Fritters with Ricotta
• Honey Pear Burrata Stacks

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.