What a delightful combination of flavors! Crispy sweet potato rounds topped with creamy burrata, roasted grapes, and a drizzle of fragrant rosemary oil create an irresistible dish that’s perfect for any occasion. Whether you’re searching for a vibrant appetizer, an elegant side dish for dinner parties, or just a late-night snack, this recipe hits all the right notes. The crunchiness of the sweet potato, paired with the lusciousness of the burrata and the sweetness of the roasted grapes, makes this dish, for me, a standout favorite that never fails to impress.
Why you’ll love this dish
There are countless reasons to whip up this enchanting recipe! First and foremost, it’s an easy crowd-pleaser, packed with color, flavor, and texture. With minimal prep time and simple ingredients, this dish is perfect for weeknight dinners or even festive gatherings. The beautiful presentation of the sweet potato rounds adorned with creamy burrata and juicy grapes will make you feel like a gourmet chef without the fuss. Plus, it’s a fantastic way to sneak some veggies into your diet—trust me, even the pickiest eaters tend to go back for seconds!
"I made these for a family dinner, and everyone raved about the combination of flavors! The sweetness of the grapes perfectly complements the creamy burrata!" – A satisfied home cook.
The cooking process explained
Creating crispy sweet potato rounds topped with burrata, roasted grapes, and rosemary oil is a straightforward yet rewarding process. This recipe involves roasting the sweet potatoes and grapes until they’re tender and caramelized, followed by a simple infusion of rosemary oil to enhance the dish’s flavor. With just a few steps, you can bring an impressive appetizer or side to the table that will leave everyone wanting more.
What you’ll need
To make this delightful dish, you’ll want to gather the following ingredients:
- 2 large sweet potatoes, sliced into 1 cm / 1⁄2-inch rounds
- 3 tablespoons olive oil (plus more for grapes)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cups seedless red or black grapes
- 1 tablespoon olive oil
- 1/2 teaspoon honey
- Pinch of salt
- 1/4 cup olive oil (for rosemary infusion)
- 2 fresh rosemary sprigs
- 2 balls burrata cheese
- Fresh rosemary leaves, optional
- Flaky sea salt, optional
You can easily swap out the burrata for another cheese if you’re in a pinch, like goat cheese, for a different flavor profile!
