Crispy Sweet Potato Rounds with Burrata and Chili Oil
Enjoy these Crispy Sweet Potato Rounds topped with creamy burrata and a drizzle of spicy chili oil for a delicious appetizer or side dish.
Equipment
- oven
- baking sheet
- parchment paper
- bowl
- small saucepan
Ingredients
For the Crust
- 2 large sweet potatoes, sliced into ¼-inch rounds
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 8 oz burrata cheese
- ¼ cup chili oil store-bought or homemade
- 2 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- Fresh basil or cilantro for garnish
- Flaky sea salt for finishing
Instructions
Preparation Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until crispy and golden.
- While potatoes roast, make crackling chili oil: In a small saucepan, heat chili oil over medium. Add garlic slices and red pepper flakes, cooking for 1-2 minutes until fragrant and garlic is golden. Remove from heat.
- Arrange crispy sweet potato rounds on a platter. Place burrata in the center, tearing it slightly.
- Drizzle with crackling chili oil and garnish with fresh herbs and flaky sea salt. Serve immediately.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1roundCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 350mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 15000IUVitamin C: 20mgCalcium: 100mgIron: 2mg
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