Sweet Potato Rounds with Burrata, Honey & Roasted Grapes are one of those recipes that feel luxurious without being fussy. The moment I served these at a fall gathering, they disappeared faster than anything else on the table. With their warm, caramelized base and creamy burrata topping, each bite delivers sweetness, tang, and a touch of earthy thyme.
Sweet potatoes are a staple in my kitchen—they’re nourishing, naturally sweet, and roast beautifully. But pairing them with rich cheese and roasted grapes? That’s when things get exciting. I first explored this combination while experimenting with cozy appetizers like Sweet Potato Rounds with Halloumi, Roasted Beets and Walnut Sage Pesto, and the results were unforgettable.
Why This Recipe Is Truly Special
This dish stands out for its vibrant balance of textures and flavors. The base is soft and sweet, the burrata melts into velvet, and the grapes bring a burst of juicy intensity. Finished with honey and thyme, it’s elegant enough for holidays but easy enough for a quiet night in.
Like in my Grilled Sweet Potato and Burrata Salad with Pomegranate and Pumpkin Seed Pesto, this recipe celebrates contrasts—creamy and crisp, sweet and savory, warm and cool. It’s also endlessly adaptable. Add a pinch of chili flakes for heat, or swap in figs when grapes are out of season.
Sweet Potato Rounds with Burrata, Honey & Roasted Grapes aren’t just a treat to eat—they’re a joy to make. And once you’ve tried them, I promise they’ll earn a spot on your favorite appetizer list.
Ingredients & Preparation
What You’ll Need for Sweet Potato Rounds with Burrata, Honey & Roasted Grapes
Creating these Sweet Potato Rounds with Burrata, Honey & Roasted Grapes takes just a few simple ingredients, each chosen for contrast and harmony. Roasting brings out the natural sweetness in the potatoes and grapes, while the burrata adds luxurious creaminess.
Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Sweet potatoes | 2 medium (500g / 1.1 lbs), sliced into 1 cm rounds |
| Olive oil | 2 tbsp (30 ml) |
| Salt & black pepper | To taste |
| Red grapes | 200g (7 oz), halved |
| Honey | 1 tbsp, plus extra for drizzling |
| Burrata | 1 ball (125g / 4.5 oz) |
| Fresh thyme leaves | For garnish |
The beauty of this recipe lies in how each ingredient plays off the other. And because there are so few, it’s important to use the best-quality produce and cheese you can find. For a more elevated twist, consider serving it alongside Stuffed Sweet Potatoes with Burrata, Toasted Walnuts and Sage Pesto — the earthy flavors pair beautifully.
Tools & Substitutions to Make It Your Own
Tools you’ll need:
-
Sharp knife and cutting board
-
Baking sheet (you may want two—one for potatoes, one for grapes)
-
Parchment paper
-
Small mixing bowl
-
Serving platter
Ingredient swaps you can try:
-
Burrata: Substitute with whipped ricotta, fresh mozzarella, or even brie for a different creamy texture.
-
Red grapes: Swap for roasted figs, blackberries, or pomegranate seeds depending on the season.
-
Honey: Maple syrup, date syrup, or a drizzle of fig jam work well too.
I love using variations when serving multiple appetizers—especially with recipes like Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle, which share similar sweet-savory profiles.
Cooking Instructions & Tips
Step-by-Step: From Oven to Platter
These Sweet Potato Rounds with Burrata, Honey & Roasted Grapes are as easy to prepare as they are impressive to serve. Here’s how I make them perfectly every time:
1. Preheat & Prep
Set your oven to 400°F (200°C). Line two baking trays with parchment paper—one for the sweet potatoes and one for the grapes. This prevents sticking and makes cleanup quick.
2. Roast the Sweet Potatoes
Slice the sweet potatoes into 1 cm (½ inch) thick rounds. Toss them in olive oil, salt, and pepper, then lay them flat on the baking tray. Roast for 20–25 minutes, flipping halfway, until golden and fork-tender.
3. Roast the Grapes
While the potatoes roast, place the halved red grapes on a second tray. Drizzle with 1 tablespoon of honey. Roast for 12–15 minutes, or until soft and slightly blistered.
This step reminds me of the flavor magic in the Cranberry Whipped Feta Dip with Hot Honey Drizzle, where heat transforms fruit into something unforgettable.
4. Assemble While Warm
Place roasted sweet potato rounds on a serving platter. Tear the burrata gently and distribute over the top. Spoon the roasted grapes on each round, letting the juice run slightly.
5. Finish with Honey & Thyme
Drizzle everything with a bit more honey and sprinkle with fresh thyme leaves. Serve immediately while the rounds are still warm and the burrata is just beginning to soften.
If you’re into flavor-forward appetizers like my Sweet Potato Rounds with Blue Cheese, Cranberry and Pecans, this dish will feel right at home on your table.
Quick Tips for Best Results
-
Flip the sweet potatoes halfway for even caramelization.
-
Use ripe grapes — their natural sugars intensify in the oven.
-
Don’t over-roast the burrata — assemble everything just before serving to preserve the creamy texture.
-
Add crunch: sprinkle chopped walnuts or pistachios for contrast if you like texture on your bites.
This recipe’s flexibility is one of its greatest strengths. Whether you’re making a batch for a party or just indulging solo with a glass of wine, the flavors stay unforgettable.
Serving, Storing & Pairing
How to Serve These Sweet Potato Rounds with Burrata, Honey & Roasted Grapes
When it comes to serving Sweet Potato Rounds with Burrata, Honey & Roasted Grapes, presentation matters just as much as flavor. I love arranging them on a large ceramic platter, slightly overlapping, with roasted grapes cascading over the burrata like ruby jewels. A final drizzle of honey and a few thyme sprigs really finish the look.
These bites shine on any holiday table or charcuterie board. They’re especially stunning beside soft cheeses, roasted nuts, and cured meats. For wine pairings, a crisp Sauvignon Blanc or lightly chilled Pinot Noir complements the sweet-savory notes perfectly.
Looking to round out your appetizer spread? Try pairing these rounds with Oven Roasted Tomatoes and Burrata with Hot Honey for a double-burrata hit, or contrast them with the refreshing Asparagus Tomato Salad with Burrata Cheese to add a bright, seasonal green.
Whether it’s a cozy dinner for two or a big gathering, these sweet potato rounds add warmth, color, and flavor to the table.
Storing & Reheating Tips
Can you make these ahead of time? Absolutely—with a few tricks.
To prep ahead:
-
Roast the sweet potatoes and grapes earlier in the day.
-
Store both in airtight containers in the fridge.
To assemble later:
-
Gently reheat sweet potatoes and grapes in a 350°F (175°C) oven for 8–10 minutes.
-
Add fresh burrata and honey right before serving.
Storage tips:
-
Leftovers keep in the fridge for up to 2 days.
-
For best texture, avoid microwaving—the sweet potatoes will soften too much, and the burrata may separate.
If you do find yourself with leftovers (rare, but possible!), try turning them into a warm lunch bowl with greens and farro. Trust me, it’s just as good the next day.
FAQ: Sweet Potato Rounds with Burrata, Honey & Roasted Grapes
Can I make these sweet potato rounds ahead of time?
Yes! Roast the sweet potatoes and grapes in advance and store separately. Assemble with burrata and honey just before serving.
Can I use golden grapes or green grapes?
Definitely. Red grapes offer more caramelized depth, but golden or green grapes will still roast beautifully and give a slightly brighter flavor.
What can I use instead of burrata?
Fresh mozzarella or whipped ricotta are great swaps. Brie also works well, especially if you want a richer feel.
Are these sweet potato rounds gluten-free?
Yes—they’re naturally gluten-free, as long as all store-bought ingredients are confirmed gluten-free.
Can I serve them cold?
While best warm, they’re still tasty at room temperature, making them great for potlucks or grazing boards.
Do these travel well for parties?
They do! Bring the components separately and assemble quickly before serving to preserve texture and temperature.
Can I use air fryer instead of oven?
Yes, you can! Air fry the sweet potato rounds at 375°F (190°C) for about 12–15 minutes, flipping halfway. The grapes can also be roasted in the air fryer for 8–10 minutes — just watch closely so they don’t burst.
What herbs can I use if I don’t have thyme?
Fresh rosemary, sage, or even a touch of basil will work. Thyme adds earthiness, but feel free to use whatever’s fresh and fragrant in your kitchen.
Conclusion: One Bite and You’ll Be Hooked
There’s something almost magical about the way Sweet Potato Rounds with Burrata, Honey & Roasted Grapes come together. Simple ingredients, minimal prep, and a final dish that tastes—and looks—like you’ve fussed for hours. The contrast of warm and cool, sweet and savory, soft and creamy makes every bite a little indulgence.
If you’re loving this flavor combo, you might also enjoy the twist over at A Dash of Megnut’s Sweet Potato Rounds with Roasted Grapes, Goat Cheese & Honey, which offers a tangier version with goat cheese instead of burrata.
And right here at home, you’ll also want to try these reader-favorites:
-
Sweet Potato Rounds with Feta, Cranberries and Pecans – festive, colorful, and ideal for sharing
-
Beet and Burrata Salad with Pine Nuts and Balsamic Dressing – earthy, fresh, and bold in flavor
Sweet Potato Rounds with Burrata, Honey & Roasted Grapes
- Total Time: 35
- Yield: 4 servings
- Diet: Vegetarian
Description
Sweet Potato Rounds with Burrata, Honey & Roasted Grapes are warm, creamy, and sweet-savory bites perfect for fall gatherings or elegant appetizers. With roasted grapes, melty burrata, and golden sweet potato slices, this easy recipe delivers show-stopping flavor with minimal effort.
Ingredients
• 2 medium sweet potatoes (500g), sliced into 1 cm (½ inch) rounds
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 200g (7 oz) red grapes, halved
• 1 tablespoon honey, plus extra for drizzling
• 1 ball burrata (125g / 4.5 oz)
• Fresh thyme leaves, for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line baking sheets with parchment.
2. Toss sweet potato rounds with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway.
3. Place halved grapes on a second tray, drizzle with honey, and roast for 12–15 minutes until softened.
4. Arrange sweet potato rounds on a serving platter.
5. Tear burrata into pieces and place over warm sweet potatoes.
6. Top with roasted grapes and drizzle with more honey.
7. Garnish with fresh thyme and serve immediately while warm.
Notes
– Use maple syrup instead of honey for a vegan-friendly version (swap burrata too).
– Swap burrata with fresh mozzarella or whipped ricotta.
– Green or golden grapes can be used instead of red.
– For added crunch, top with toasted walnuts or pistachios.
– Serve warm or at room temperature, but avoid refrigerating once plated.
- Prep Time: 10
- Cook Time: 25
- Method: Roasted
- Cuisine: American