Description
A vibrant and elegant appetizer featuring roasted sweet potato rounds topped with creamy burrata, tart cranberry sauce, and crunchy pistachios.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/4-inch thick coins
- 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 whole-berry cranberry sauce
- 1/4 cup shelled pistachios, 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 bowl, toss sweet potato coins with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
- Arrange sweet potato coins on a serving platter. Tear burrata into pieces and place on top of each coin.
- Spoon a small amount of cranberry sauce over each, then sprinkle with chopped pistachios and parsley.
- Drizzle with balsamic glaze just before serving.
Notes
You can customize the seasonings to taste.