Description
Roasted sweet potato rounds topped with creamy burrata, vibrant pomegranate arils, and a crunchy walnut topping for a delightful balance of sweet, savory, and creamy textures.
Ingredients
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces burrata cheese
- 1/2 cup pomegranate arils
- 1/2 cup walnuts, roughly chopped
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato rounds with olive oil, smoked paprika, salt, and black pepper until evenly coated.
- Arrange the rounds in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender.
- While the sweet potatoes roast, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
- Once the sweet potatoes are done, arrange them on a serving platter. Tear the burrata into pieces and distribute over the rounds.
- Sprinkle pomegranate arils and toasted walnuts over the top. Drizzle with honey and garnish with fresh thyme if using. Serve immediately.
Notes
You can customize the seasonings to taste. For extra color, add a sprinkle of fresh mint or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American