Golden sweet potato rounds roasted until tender and lightly caramelised, topped with creamy burrata that melts into every bite. Finished with bursts of fresh pomegranate and a crunchy walnut crumble, this dish layers sweet, rich, and tangy flavours with irresistible texture and color.

Ingredients

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 ounces burrata cheese
• 1/2 cup pomegranate arils
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon honey
• 1 tablespoon balsamic glaze for drizzling

Instructions

• 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 chopped walnuts and parsley. Place a spoonful of burrata on each sweet potato round.
• Top with walnut mixture and pomegranate arils. Drizzle with honey and balsamic glaze before serving.






Recipe from Shaykee Receipes