Description
Burrata & Beet Sweet Potato Stacks are a colorful, creamy, and vibrant appetizer that layers roasted sweet potatoes, earthy beets, and lush burrata cheese with a balsamic glaze finish.
Ingredients
• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 medium beets, roasted, peeled & sliced
• 2 (4 oz) balls burrata cheese, cold & drained
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Handful fresh basil, torn
• Sea salt & cracked black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toss sweet potato rounds with olive oil, salt, and pepper; roast for 25 minutes, flipping halfway.
3. While sweet potatoes cook, roast or boil beets until fork-tender. Peel and slice.
4. Once both vegetables are ready, layer sweet potato, beet, and burrata into 2–3 tiered stacks.
5. Drizzle with balsamic glaze, top with basil, and season with cracked pepper.
6. Serve warm or at room temperature.
Notes
– Golden beets add even more visual appeal.
– Chill burrata before slicing to keep it intact.
– Can be prepped in advance and assembled before serving.
– Sub goat cheese or mozzarella if burrata is unavailable.
– Top with pistachios or pepitas for crunch.
- Prep Time: 15
- Cook Time: 30
- Method: Roasting
- Cuisine: Vegetarian