Description
Roasted sweet potato rounds with burrata, pesto, and cherry tomatoes offer a vibrant and elegant dish that balances sweet, creamy, and herby flavors. Perfect as an appetizer, light lunch, or colorful side.
Ingredients
- 2 medium sweet potatoes, scrubbed and sliced into ½-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ball burrata cheese (125–150 g), torn into pieces
- 1 cup cherry tomatoes, halved
- ¼ cup basil pesto
- Optional garnish: fresh basil leaves
- Optional garnish: balsamic glaze
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place sweet potato rounds in a bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
- Arrange sweet potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and golden on the edges.
- While roasting, halve the cherry tomatoes and let burrata come to room temperature.
- Transfer roasted sweet potato rounds to a serving platter. Top each with a spoonful of pesto, a piece of burrata, and cherry tomato halves.
- Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Serve warm or at room temperature.
Notes
- Roast sweet potatoes in advance and assemble just before serving for easy prep.
- Use hummus or whipped avocado for a dairy-free version.
- Enhance flavor with toasted pine nuts or chili flakes.
- Pairs well with salads or as part of a mezze platter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasted
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
