A show-stopping appetizer that combines the creamy richness of burrata cheese and the natural sweetness of roasted sweet potatoes.
Ingredients
Scale:
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil, preferably extra virgin
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika (optional)
1 ball of burrata cheese (approximately 8 ounces)
1 tablespoon balsamic glaze
Fresh basil leaves for garnish
Freshly cracked black pepper, to taste
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the cubed sweet potatoes with olive oil, sea salt, black pepper, and smoked paprika. Toss well until all pieces are evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they are tender and slightly caramelized.
While the sweet potatoes are roasting, carefully remove the burrata from its packaging and let it sit at room temperature for about 10 minutes.
Once the sweet potatoes are out of the oven and have cooled slightly, use a spoon to make a small indentation on the top of each sweet potato cube. Gently place a generous spoonful of burrata into each indentation.
Drizzle the assembled appetizers with balsamic glaze and sprinkle freshly cracked black pepper over the top. Finish with a few fresh basil leaves.
