Description
These Burrata-Topped Sweet Potato Rounds are a sophisticated appetizer or small plate featuring roasted sweet potato slices crowned with creamy burrata, a drizzle of fig balsamic glaze, and crispy sage leaves. The combination of sweet, savory, creamy, and crunchy makes this dish a standout at any gathering.
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and pepper to taste
- 8 oz burrata cheese (2 small balls)
- 2 tbsp fig balsamic glaze (store-bought or homemade)
- 12 fresh sage leaves
- 1 tbsp butter
- Optional: flaky sea salt for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush sweet potato rounds with olive oil on both sides and season with salt and pepper.
- Roast for 20–25 minutes, flipping halfway, until tender and slightly golden at the edges.
- While potatoes roast, melt butter in a small skillet over medium heat. Add sage leaves and fry until crispy (about 30–45 seconds). Transfer to a paper towel to drain.
- Once sweet potato rounds are done, let them cool slightly. Tear burrata into small pieces and gently place on top of each round.
- Drizzle with fig balsamic glaze and top with crispy sage leaves.
- Finish with a sprinkle of flaky sea salt, if desired. Serve warm or at room temperature.
Notes
- To make your own fig balsamic glaze, simmer 1/2 cup balsamic vinegar with 2 tbsp fig jam until reduced by half.
- Best served the same day—assemble just before serving to preserve the textures.
- Great as a starter for autumn or winter dinners and holiday parties.
Nutrition
- Serving Size: 3 rounds
- Calories: 210
- Sugar: 5g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: burrata sweet potato, fig balsamic appetizer, crispy sage, fall appetizer, vegetarian party bites, sweet potato rounds