Description
Crispy Sweet Potato Rounds with Whipped Burrata for Lunch combines golden roasted sweet potatoes with silky whipped burrata, juicy cherry tomatoes, toasted walnuts, fresh herbs, hot honey, and balsamic glaze for a colourful and satisfying meal.
Ingredients
2 large sweet potatoes (about 700 g), sliced into 1/2-inch (1.25 cm) rounds
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
8 oz (225 g) burrata cheese
2 tbsp heavy cream
1 tbsp extra-virgin olive oil
1/2 tsp lemon zest
1 tsp fresh lemon juice
1/4 tsp black pepper
Pinch of salt
1/2 cup (75 g) cherry tomatoes, halved
1/3 cup (40 g) walnuts, roughly chopped and toasted
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1 tbsp hot honey
1 tbsp balsamic glaze
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat your oven to 425°F (220°C). Wash and scrub the sweet potatoes thoroughly, then slice them into even 1/2-inch (1.25 cm) rounds. Pat the slices dry with paper towels to remove excess moisture.
2. Arrange the sweet potato slices on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss or brush the rounds until they are evenly coated.
3. Spread the sweet potato rounds in a single layer, leaving a little space between each piece. Roast for 25–35 minutes, flipping halfway through, until the centres are tender and the edges are golden brown and crispy.
4. While the sweet potatoes roast, add the burrata, heavy cream, extra-virgin olive oil, lemon zest, lemon juice, salt, and black pepper to a food processor. Blend for 30–60 seconds, just until creamy and smooth. Avoid over-blending so the burrata stays rich and silky.
5. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.
6. Halve the cherry tomatoes and set them aside. For extra flavour, toss them with a tiny pinch of salt and a few drops of olive oil.
7. Spread the whipped burrata generously across a large serving platter or divide it between individual plates. Use the back of a spoon to create an even, creamy base.
8. Arrange the crispy roasted sweet potato rounds over the whipped burrata, slightly overlapping them so each serving gets plenty of creamy burrata underneath.
9. Scatter the halved cherry tomatoes, toasted walnuts, fresh basil, and parsley over the sweet potato rounds. Distribute the toppings evenly for a colourful presentation.
10. Drizzle the hot honey and balsamic glaze over the entire dish. Add a light sprinkle of red pepper flakes if you want a sweet-and-spicy finish.
11. Serve immediately while the sweet potato rounds are warm and crispy and the whipped burrata is cool, creamy, and rich. Enjoy as a satisfying lunch, light dinner, or elegant appetizer.
Notes
Slice the sweet potatoes evenly, keeping the rounds close to 1/2 inch thick so they cook at the same rate.
Pat the sweet potato slices dry before seasoning. Removing excess moisture encourages better browning and crispier edges.
Don’t overcrowd the baking sheet. Leave space between the rounds so they roast instead of steaming.
Flip the sweet potato rounds halfway through roasting to help both sides brown evenly.
Toast the walnuts over medium-low heat and stir frequently because they can burn quickly.
Don’t over-blend the burrata. Blend only until it becomes smooth and creamy for the best rich and silky texture.
Add the hot honey and balsamic glaze immediately before serving to preserve the best flavour and texture.
For extra freshness, finish the platter with additional basil, lemon zest, or peppery arugula.
The sweet potato rounds can be roasted ahead of time and reheated in a hot oven or air fryer before serving. Assemble the dish just before eating for the crispiest texture.
Fresh mozzarella, ricotta, or whipped feta can be used instead of burrata. Burrata provides the richest and creamiest texture.
Toasted pecans can be substituted for walnuts for a slightly sweeter, buttery crunch.
For a milder version, omit the red pepper flakes and replace the hot honey with regular honey.
Serve with a simple green salad, lightly dressed arugula, grilled chicken, roasted vegetables, soup, or crusty artisan bread.
The dish can be served slightly warm or at room temperature, although the best contrast comes from warm crispy sweet potatoes over cool, creamy whipped burrata.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean