Rosemary Sweet Potato Bites with Burrata & Honey Drizzle

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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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