Description
A delightful dish that captures the essence of comfort food with a touch of elegance.
Ingredients
Scale
- 3 large sweet potatoes, peeled and thinly sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 6–8 mini burrata balls
- 3 tbsp balsamic glaze
- Fresh thyme sprigs, for garnish
Instructions
- Start by preheating your oven to 375°F (190°C). While the oven heats, take out your standard muffin tin and grease it lightly to prevent any sticking.
- Using a mandoline slicer, carefully slice the sweet potatoes into thin rounds.
- In a large mixing bowl, toss the sweet potato slices with olive oil, garlic powder, smoked paprika, salt, and black pepper until they are well coated.
- Begin placing the seasoned sweet potato slices vertically in the muffin tin wells.
- Once stacked, place the muffin tin in the preheated oven. Roast for 40–45 minutes.
- After removing the stacks from the oven, let them cool for about 5–10 minutes. Top each sweet potato stack with a mini burrata ball.
- Drizzle balsamic glaze generously over each stack and finish with fresh thyme sprigs for a pop of color.
Notes
This recipe is versatile; feel free to adjust seasonings based on personal taste preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
Nutrition
- Calories: Approximately 150-200 per serving
- Sodium: About 250 mg
- Protein: 5 g