Name: Sweet Potato Rounds with Burrata, Pomegranate & Walnut Crunch
Ingredients: 2 large sweet potatoes, sliced into 1/2-inch rounds; 2 tablespoons olive oil; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 8 ounces burrata cheese, at room temperature; 1/2 cup pomegranate arils; 1/2 cup walnuts, toasted and roughly chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon honey; 1 teaspoon lemon zest

Description

A vibrant, elegant appetizer featuring roasted sweet potato rounds topped with creamy burrata, tart pomegranate arils, and a crunchy walnut-herb topping.

Ingredients

Scale

For the Crust:

2 large sweet potatoes, sliced into 1/2-inch rounds
2 tablespoons olive oil
1/2 teaspoon smoked paprika
Salt and black pepper to taste
8 ounces burrata cheese, at room temperature
1/2 cup pomegranate arils
1/2 cup walnuts, toasted and roughly chopped
2 tablespoons fresh parsley, chopped
1 tablespoon honey
1 teaspoon lemon zest

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet.
Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
In a small bowl, mix walnuts, parsley, and lemon zest. Place a spoonful of burrata on each sweet potato round.
Top with pomegranate arils and walnut crunch. Drizzle with honey and serve immediately.

Notes

You can customize the seasonings to taste.