Description

Crispy roasted smashed sweet potatoes topped with creamy burrata, a crunchy pistachio crumble, and a drizzle of hot honey – an irresistible sweet-savory-spicy appetizer or side dish.

Ingredients

Scale

2 pounds sweet potatoes (about 4 medium), scrubbed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces burrata cheese, at room temperature
For the Pistachio Crunch:
1/2 cup shelled pistachios, roughly chopped
2 tablespoons honey
1/4 teaspoon flaky sea salt
For the Hot Honey:
1/4 cup honey
1 tablespoon apple cider vinegar
1/2 teaspoon red pepper flakes (or to taste)
Fresh basil or microgreens for garnish (optional)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place sweet potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 20-25 minutes. Drain and let cool slightly.
Place each sweet potato on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each sweet potato to about 1/2-inch thickness.
Drizzle smashed sweet potatoes with olive oil and season with salt and pepper. Roast for 20 minutes, then flip carefully and roast another 10-15 minutes until golden and crispy.
While potatoes roast, make the pistachio crunch: In a small skillet over medium heat, toast pistachios for 2-3 minutes until fragrant. Drizzle with honey, stir quickly, and sprinkle with flaky salt. Remove from heat and spread on parchment to cool.
Make the hot honey: In a small bowl, whisk together honey, apple cider vinegar, and red pepper flakes. Set aside.
To serve, transfer roasted sweet potatoes to a serving platter. Tear burrata into pieces and arrange over the potatoes. Sprinkle pistachio crunch on top. Drizzle with hot honey and garnish with fresh basil or microgreens if desired.

Notes

For a dairy-free version, omit the burrata or substitute with a vegan cashew cheese. The pistachio crunch can be made ahead and stored in an airtight container for up to 2 days. Adjust the spice level of the hot honey by adding more or less red pepper flakes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Method: Appetizer / Side Dish
Cuisine: American

Nutrition

Calories: 380 kcal
Sugar: 22 g
Fat: 20 g
Carbohydrates: 45 g
Protein: 10 g