Description
A stunning holiday appetizer featuring crispy roasted sweet potato stacks topped with creamy burrata, a tangy cranberry maple drizzle, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and thinly sliced into 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 fresh cranberries
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 cup walnuts, toasted and roughly chopped
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange slices in overlapping stacks on the baking sheet. Roast for 25-30 minutes until crispy and golden.
- While potatoes roast, make the drizzle: In a small saucepan, combine cranberries, maple syrup, and balsamic vinegar. Simmer over medium heat for 8-10 minutes until cranberries burst and sauce thickens slightly. Let cool.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop.
- To serve, place sweet potato stacks on a platter. Top each with a piece of burrata, drizzle with cranberry maple sauce, sprinkle with walnuts, and garnish with thyme.
Notes
You can customize the seasonings to taste.