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Roasted Sweet Potato Rounds with Burrata and Pistachios

Roasted Sweet Potato Rounds with Burrata and Pistachios

Delicious roasted sweet potato rounds topped with creamy burrata and crunchy pistachios make a perfect appetizer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 200 kcal

Equipment

  • baking sheet

Ingredients
  

For the Crust

  • 2 large sweet potatoes sliced into ½-inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 8 ounces burrata cheese
  • ½ cup dried cranberries
  • ½ cup shelled pistachios toasted and roughly chopped
  • 2 tablespoons honey
  • Fresh thyme leaves for garnish

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on a baking sheet.
  • Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
  • Arrange sweet potato rounds on a platter. Top each with a piece of burrata, then sprinkle with cranberries and pistachios. Drizzle with honey and garnish with thyme. Serve immediately.

Notes

You can customize the seasonings to taste.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 150mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 12000IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg
Keyword appetizer, Burrata, pistachios, roasted, Sweet Potato, vegetarian
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