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Sweet Potato & Burrata Stacks garnished and presented on a plate
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Sweet Potato & Burrata Stacks

A delightful combination of roasted sweet potatoes and creamy burrata, enhanced with fresh basil and a vibrant herb oil.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Burrata Recipe, Easy Appetizer, Herb Oil, Sweet Potato Stacks, Vegetarian Dish
Servings: 4 servings
Calories: 310kcal

Ingredients

For the Sweet Potato Stacks

  • 2 large Sweet potatoes, peeled and sliced into 1 cm rounds Brings a natural sweetness and creamy texture.
  • 2 tbsp Olive oil Adds richness and depth.
  • 1/2 tsp Sea salt Enhances the natural flavors.
  • 1/2 tsp Smoked paprika Introduces a warm, smoky essence.
  • 200 g Fresh burrata Adds an indulgent and velvety layer.
  • Fresh basil or microgreens For garnish.
  • Cracked black pepper To finish the stacks.

For the Herb Oil

  • 3 tbsp Extra virgin olive oil Integral to the dressing.
  • 1 tbsp Finely chopped parsley Lends brightness and earthiness.
  • 1 tsp Lemon zest Provides a burst of citrus.
  • Pinch of red pepper flakes (optional) Adds a hint of spice.

Instructions

Preparation

  • Preheat the oven to 200°C (392°F). Toss the sweet potato rounds with olive oil, sea salt, and smoked paprika, then spread them on a baking sheet.

Cooking

  • Roast the potatoes for 20–25 minutes, flipping halfway through until tender and golden.
  • Whisk together the extra virgin olive oil, chopped parsley, lemon zest, and optional red pepper flakes in a small bowl. Set aside to infuse.

Assembly

  • Stack 2–3 sweet potato rounds with torn pieces of burrata in between each.
  • Drizzle the herb oil over the stacks, garnish with fresh basil or microgreens, and finish with cracked black pepper.

Notes

Ensure sweet potato slices are uniform for even roasting. Allow burrata to come to room temperature before serving.