Name: Crispy Roasted Sweet Potato Rounds with Creamy Burrata, Citrus Drizzle & Pistachio Crunch
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 large sweet potatoes, sliced into 1/2-inch rounds (600 g); 2 tbsp olive oil (30 ml); 1 tsp garlic powder (3 g); 1/2 tsp smoked paprika (1 g); 1/2 tsp dried thyme (1 g); 1/2 tsp salt (3 g); 1/4 tsp black pepper (0.5 g); 2 balls burrata cheese (250 g); 1/4 cup fresh arugula (10 g); 2 tbsp fresh basil leaves, torn (5 g); 2 tbsp pomegranate seeds (20 g); 2 tbsp fresh orange juice (30 ml); 1 tbsp fresh lemon juice (15 ml); 1 1/2 tbsp honey (32 g); 1 tbsp olive oil (15 ml); 1 tsp Dijon mustard (5 g); 1/2 tsp finely grated orange zest (1 g); Pinch of salt (0.5 g); 1/3 cup shelled pistachios, roughly chopped (45 g); 1 tsp olive oil (5 ml); 1/4 tsp flaky sea salt (1 g)

Description

Crispy roasted sweet potato rounds are topped with creamy burrata, fresh arugula, basil, juicy pomegranate seeds, toasted pistachios, and a bright orange-lemon honey dressing. This colourful vegetarian platter combines sweet, tangy, creamy, and crunchy textures, making it perfect for entertaining or a light meal.

Ingredients

For the Roasted Sweet Potato Rounds:

2 large sweet potatoes, sliced into 1/2-inch rounds (600 g)

2 tbsp olive oil (30 ml)

1 tsp garlic powder (3 g)

1/2 tsp smoked paprika (1 g)

1/2 tsp dried thyme (1 g)

1/2 tsp salt (3 g)

1/4 tsp black pepper (0.5 g)

For the Creamy Burrata Topping:

2 balls burrata cheese (250 g)

1/4 cup fresh arugula (10 g)

2 tbsp fresh basil leaves, torn (5 g)

2 tbsp pomegranate seeds (20 g)

For the Citrus Drizzle:

2 tbsp fresh orange juice (30 ml)

1 tbsp fresh lemon juice (15 ml)

1 1/2 tbsp honey (32 g)

1 tbsp olive oil (15 ml)

1 tsp Dijon mustard (5 g)

1/2 tsp finely grated orange zest (1 g)

Pinch of salt (0.5 g)

For the Pistachio Crunch:

1/3 cup shelled pistachios, roughly chopped (45 g)

1 tsp olive oil (5 ml)

1/4 tsp flaky sea salt (1 g)

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Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Arrange the sweet potato rounds in a single layer on the baking sheet. Drizzle with olive oil and season with garlic powder, smoked paprika, dried thyme, salt, and black pepper. Turn the rounds to coat evenly.

3. Roast for 25–35 minutes, flipping halfway through, until the edges are golden and lightly crisp and the centres are tender. Leave space between the rounds to prevent steaming.

4. While the sweet potatoes roast, combine the chopped pistachios, olive oil, and flaky sea salt in a small skillet. Toast over medium-low heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.

5. In a small bowl, whisk together the orange juice, lemon juice, honey, olive oil, Dijon mustard, orange zest, and a pinch of salt until smooth and well combined. Taste and adjust with extra lemon juice or honey if desired.

6. Remove the sweet potatoes from the oven and let them cool slightly. Arrange the warm rounds on a large serving platter, overlapping them slightly if needed.

7. Tear the burrata into bite-sized pieces and distribute it over the warm sweet potato rounds.

8. Scatter the arugula, torn basil leaves, and pomegranate seeds over the sweet potatoes and burrata.

9. Drizzle the citrus dressing over the platter, then finish with the toasted pistachios.

10. Serve immediately while the sweet potatoes are warm, the burrata is creamy, and the pistachios remain crunchy.

Notes

Cut the sweet potato rounds evenly, approximately 1/2 inch thick, to help them cook consistently. Preheat the oven fully and spread the rounds in a single layer for better browning and crispier edges. Flip the rounds halfway through roasting so both sides develop an even colour. Toast the pistachios gently and stir frequently to prevent burning. Add the burrata after roasting so it stays soft and creamy rather than becoming overly melted. Dijon mustard helps emulsify the citrus dressing. Whisk again before serving if the dressing separates. For extra tanginess, add a little more lemon juice. Add more honey if you prefer a sweeter dressing. Fresh mozzarella can replace burrata, although it has a firmer texture. Soft goat cheese is another alternative. Toasted almonds, walnuts, or pecans can replace the pistachios. If pomegranate seeds are unavailable, try dried cranberries or finely diced crisp apple. Prepare the dressing up to 3 days ahead and refrigerate in an airtight container. The sweet potato rounds can be roasted ahead and reheated at 400°F (200°C) until hot and lightly crisp. Add the cheese, herbs, dressing, and toppings just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing and pistachios separate when possible. Serve as an appetiser, sharing platter, or light vegetarian meal. It pairs well with a green salad, Mediterranean grain salad, warm flatbread, grilled chicken, or baked fish. For a vegetarian-friendly version, check that the burrata uses vegetarian-friendly rennet.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Roasting
Cuisine: Mediterranean