Roasted Sweet Potatoes with Burrata
A warm, inviting dish of roasted sweet potatoes topped with creamy burrata, perfect for any occasion.
Ingredients
Main Ingredients
- 2 large sweet potatoes The star of the show!
- 1 tablespoon olive oil Because nice things need a little dressing up.
- to taste salt Don’t skimp on this!
- to taste pepper Don’t skimp on this!
- 1 ball burrata cheese The oozy goodness you’ll love.
- optional fresh basil leaves Adds a delightful touch.
- to taste balsamic glaze For that sweet tangy finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure lovely roasted flavor.
- Scrub sweet potatoes clean; you can peel them or leave the skin for added nutrients. Cut them into bite-sized cubes.
- In a large bowl, drizzle the sweet potato cubes with olive oil and season with salt and pepper. Toss until coated.
Cooking
- Spread the sweet potatoes on a baking sheet in a single layer to roast evenly. Bake for about 25-30 minutes, flipping halfway through until fork-tender and lightly caramelized.
- Once done, let them cool slightly before placing on a serving platter. Tear burrata into chunks and add on top of the warm potatoes.
- Drizzle with balsamic glaze and sprinkle with fresh basil before serving.
Notes
You can add paprika or cinnamon for extra warmth. Leftovers can be mixed into salads or served with grilled chicken. Store leftovers in an airtight container in the fridge for up to 3 days.