Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes
Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes are a delightful dish that combines the natural sweetness of sweet potatoes with the creamy richness of burrata cheese. Topped with vibrant cherry tomatoes, this recipe is both eye-catching and packed with flavor. It’s perfect for sharing as an appetizer or enjoying as a side dish.
Why Make This Recipe?
This recipe is simple, healthy, and delicious. Sweet potatoes are full of nutrients like vitamins A and C, while burrata adds a creamy texture that elevates the dish. The combination of roasted sweet potatoes and fresh cherry tomatoes makes for a colorful plate that’s sure to impress family and friends. Plus, it’s easy to prepare and can be ready in about 30 minutes!
How to Make Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes
Ingredients:
- 2 medium sweet potatoes, scrubbed and sliced into 1⁄2-inch rounds
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 ball of burrata (125g–150g), torn into pieces
- 1 cup cherry tomatoes, halved
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato rounds with olive oil, salt, and black pepper.
- Spread the sweet potato rounds out on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden and tender.
- Remove the sweet potatoes from the oven and place them on a serving platter.
- Top with torn burrata pieces and cherry tomato halves.
- Serve warm as a delicious appetizer or side dish.
How to Serve Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes
These roasted sweet potato rounds can be served warm right out of the oven. They make a great starter for dinner parties or as a side for grilled meats. You can also add a drizzle of balsamic glaze or pesto for an extra burst of flavor.
How to Store Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes
If you have leftovers, store the sweet potato rounds in an airtight container in the fridge for up to 3 days. The burrata and tomatoes are best added fresh right before serving to maintain their texture and flavor.
Tips to Make Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes
- Make sure to slice the sweet potatoes evenly for uniform cooking.
- Don’t overcrowd the baking sheet; give the rounds space to roast properly.
- Experiment with spices! Try adding garlic powder, paprika, or herbs to your sweet potatoes for added flavor.
Variation
For a different twist, you can swap burrata with feta cheese or goat cheese. You can also add fresh herbs like basil or arugula on top before serving for an extra layer of freshness.
FAQs
1. Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but the flavor will differ. Sweet potatoes add a nice natural sweetness.
2. Is there a vegan alternative to burrata?
Yes, you can use vegan cheese or nut-based cheese that mimics the creaminess of burrata.
3. How can I make this dish gluten-free?
This recipe is naturally gluten-free as it does not contain any gluten ingredients. Just ensure that any additional toppings or sauces you use are also gluten-free.
Enjoy making and sharing this delightful dish of Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes!
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Roasted Sweet Potato Rounds with Burrata Pesto and Cherry Tomatoes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish combining roasted sweet potatoes with creamy burrata cheese and vibrant cherry tomatoes.
Ingredients
- 2 medium sweet potatoes, scrubbed and sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 ball of burrata (125g–150g), torn into pieces
- 1 cup cherry tomatoes, halved
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato rounds with olive oil, salt, and black pepper.
- Spread the sweet potato rounds out on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are golden and tender.
- Remove the sweet potatoes from the oven and place them on a serving platter.
- Top with torn burrata pieces and cherry tomato halves.
- Serve warm as a delicious appetizer or side dish.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Add burrata and tomatoes fresh before serving for best results.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: sweet potato, burrata, appetizer, vegetarian, roasted vegetables