Description
A stunning appetizer or side dish featuring roasted sweet potato rounds topped with creamy burrata, tart cranberries, and crunchy toasted pistachios.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1/4 cup dried cranberries
- 1/4 cup shelled pistachios, toasted and roughly chopped
- 2 tablespoons fresh parsley, chopped
- Balsamic glaze for drizzling
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 rounds with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Arrange sweet potato rounds in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- While sweet potatoes are roasting, toast pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop.
- Place roasted sweet potato rounds on a serving platter. Top each round with a small piece of burrata.
- Sprinkle with dried cranberries, toasted pistachios, and fresh parsley. Drizzle with balsamic glaze before serving.
Notes
You can customize the seasonings to taste.