Sweet Potato & Burrata Stacks
Experience a delightful fusion of creamy burrata and tender roasted sweet potatoes in these elegant stacks, topped with a vibrant herb oil.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Sweet Potato Stacks
- 2 large sweet potatoes, peeled and sliced into 1 cm rounds Invitingly sweet and tender.
- 2 tbsp olive oil A luscious, fruity oil that enhances the natural sweetness of the potatoes.
- 1/2 tsp sea salt Balances the sweetness with mineral notes.
- 1/2 tsp smoked paprika Adds warmth and smokiness.
- 200 g fresh burrata Creamy and rich, offers decadence.
- Fresh basil or microgreens (for garnish) Introduce vibrant color and aromatic freshness.
- Cracked black pepper (to taste) A touch of spice to awaken the palate.
For the Herb Oil
- 3 tbsp extra virgin olive oil Rich and fragrant.
- 1 tbsp finely chopped parsley Adds a burst of green freshness.
- 1 tsp lemon zest Infuses bright, citrusy notes.
- pinch red pepper flakes (optional) For those who enjoy a touch of heat.
Instructions
Preparation
- Preheat the oven to 200°C (392°F).
- Toss the sweet potato rounds in a bowl with olive oil, sea salt, and smoked paprika.
- Spread the sweet potato rounds evenly on a baking sheet, ensuring space between each piece.
- Roast for 20-25 minutes, flipping halfway through for an even golden crust.
Herb Oil Preparation
- In a small bowl, whisk together extra virgin olive oil, parsley, lemon zest, and red pepper flakes.
- Let the mixture infuse while the sweet potatoes finish roasting.
Assembly
- Once the sweet potatoes are slightly cooled, stack 2-3 roasted rounds, adding pieces of burrata between layers.
- Drizzle the herb oil generously over the stacked components.
- Garnish with fresh basil or microgreens and crack black pepper on top.
Notes
Let the roasted sweet potatoes cool slightly before layering to maintain structure. Drizzle generously with herb oil for harmonious flavor.