Name: Roasted Sweet Potato Rounds with Burrata, Cranberries & Toasted Pistachios
Ingredients: 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; 1/2 cup dried cranberries; 1/2 cup shelled pistachios, toasted and roughly chopped; 2 tablespoons honey; Fresh thyme leaves for garnish

Description

A vibrant, elegant appetizer or side dish featuring roasted sweet potato rounds topped with creamy burrata, tart cranberries, and crunchy 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
1/2 cup dried cranberries
1/2 cup shelled pistachios, toasted and roughly chopped
2 tablespoons honey
Fresh thyme leaves for garnish

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on a baking sheet.
Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
Arrange sweet potato rounds on a platter. Top each with a piece of burrata, then sprinkle with cranberries and pistachios. Drizzle with honey and garnish with thyme. Serve immediately.

Notes

You can customize the seasonings to taste.