Description
A festive and elegant appetizer featuring roasted sweet potato rounds topped with creamy burrata, tangy cranberry relish, and crunchy pistachios.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh cranberries
- 2 tablespoons honey
- 1 tablespoon orange juice
- 8 ounces burrata cheese
- 1/4 cup shelled pistachios, chopped
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- While sweet potatoes roast, make the cranberry relish: In a small saucepan, combine cranberries, honey, and orange juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until cranberries burst and mixture thickens. Remove from heat and let cool.
- Once sweet potatoes are done, let them cool slightly. Top each round with a piece of burrata, a spoonful of cranberry relish, and a sprinkle of chopped pistachios.
- Garnish with fresh thyme leaves and serve immediately.
Notes
You can customize the seasonings to taste.