Description
A stunning appetizer featuring crispy roasted sweet potato slices topped with creamy burrata, drizzled with aromatic chili oil, and finished with fresh herbs.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 8 oz burrata cheese
- 1/4 cup chili oil (store-bought or homemade)
- 2 cloves garlic, thinly sliced
- 1 tsp crushed red pepper flakes
- Fresh basil or cilantro for garnish
- Flaky sea salt for finishing
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until crispy and golden.
- While potatoes roast, make crackling chili oil: In a small saucepan, heat chili oil over medium. Add garlic slices and red pepper flakes, cooking for 1-2 minutes until fragrant and garlic is golden. Remove from heat.
- Arrange crispy sweet potato rounds on a platter. Place burrata in the center, tearing it slightly.
- Drizzle with crackling chili oil and garnish with fresh herbs and flaky sea salt. Serve immediately.
Notes
You can customize the seasonings to taste.