Rosemary Sweet Potato Bites with Burrata & Honey Drizzle

Rosemary Sweet Potato Bites with Burrata & Honey Drizzle

Rosemary Sweet Potato Bites with Burrata & Honey Drizzle

Ingredients:

• 2 medium sweet potatoes (peeled and sliced into 1/4-inch rounds)
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary (finely chopped)
• Salt and black pepper, to taste
• 1 ball of burrata cheese
• 2 tablespoons honey (warm for easy drizzling)
• Optional: crushed red pepper flakes, chopped pistachios, or balsamic glaze for garnish

Instructions:

1. Preheat oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the sweet potato slices:
   Toss sweet potato rounds in olive oil, chopped rosemary, salt, and pepper. Lay them in a single layer on the prepared baking sheet.
3. Roast:
   Roast for 20–25 minutes, flipping halfway through, until tender and slightly crispy on the edges.
4. Assemble the bites:
   Once sweet potatoes are out of the oven, let them cool slightly. Tear the burrata into small pieces and place a bit on each sweet potato round.
5. Drizzle with honey:
   Drizzle warm honey over the top of each bite. If desired, sprinkle with crushed red pepper flakes for heat, or chopped pistachios for crunch.
6. Serve:
   Serve warm or at room temperature as an appetizer or snack.

Tips:

• For extra flavor, try adding a small basil leaf under the burrata.
• You can substitute burrata with fresh mozzarella if needed, though burrata gives a creamier texture.

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