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:
- Preheat oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - 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. - Roast:
Roast for 20–25 minutes, flipping halfway through, until tender and slightly crispy on the edges. - 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. - 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. - 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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