Maple Dijon Roasted Sweet Potatoes with Burrata and Toasted Walnuts

Sweet, savory, and loaded with luxurious texture, Maple Dijon Roasted Sweet Potatoes with Burrata and Toasted Walnuts make an elegant side dish or even a light vegetarian main course. The earthy sweetness of roasted sweet potatoes is perfectly balanced by a tangy maple-Dijon glaze, while creamy burrata adds a touch of decadence. Toasted walnuts add the perfect crunch and nutty flavor, making this dish a showstopper at any meal. Here’s how to bring this gourmet experience to your table.


Ingredients:

For the Roasted Sweet Potatoes:

  • 3 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pure maple syrup
  • 1 ½ tablespoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon smoked paprika (optional, for a hint of smokiness)

For the Garnish:

  • 1 ball of fresh burrata cheese, drained and at room temperature
  • ⅓ cup toasted walnuts, roughly chopped
  • 2 tablespoons chopped fresh parsley or basil, for garnish
  • Flaky sea salt, for finishing
  • Freshly cracked black pepper, for finishing

Preparation:

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the cubed sweet potatoes, olive oil, salt, and black pepper. Toss well to coat the sweet potatoes evenly.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are golden brown and fork-tender.

Step 2: Make the Maple Dijon Glaze 4. While the sweet potatoes are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. If you enjoy a subtle smoky flavor, add the smoked paprika. 5. Once the sweet potatoes have roasted for 25-30 minutes, remove them from the oven and drizzle the maple Dijon glaze over the top. Toss the sweet potatoes on the baking sheet to coat them well, then return them to the oven for an additional 10-15 minutes, or until they are caramelized and sticky. Watch carefully to avoid burning.

Step 3: Toast the Walnuts 6. While the sweet potatoes finish roasting, toast the walnuts. Place a small skillet over medium heat. Add the walnuts and toast them for 3-5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to let them burn. Set aside to cool.

Step 4: Assemble the Dish 7. Remove the roasted sweet potatoes from the oven and let them cool slightly. Transfer them to a large serving platter or dish. 8. Tear the burrata into pieces and arrange them over the warm sweet potatoes. The residual heat will slightly melt the burrata, making it extra creamy and delicious. 9. Sprinkle the toasted walnuts over the dish for crunch. Garnish with chopped fresh parsley or basil for a burst of color and freshness.

Step 5: Finish and Serve 10. Season the dish with flaky sea salt and freshly cracked black pepper to taste. Serve immediately, allowing the burrata to ooze into the warm, sticky sweet potatoes.


Cooking Note:

  • Sweet Potatoes: Choose firm and evenly-sized sweet potatoes for even roasting. Be sure to cut them into uniform cubes to ensure even cooking.
  • Burrata: For best results, let the burrata sit at room temperature for about 30 minutes before serving. This helps it achieve the perfect creamy texture.
  • Walnuts: To prevent burning, watch the walnuts closely while toasting. You can also toast them in the oven at 350°F (175°C) for 8-10 minutes if preferred.

Serving Suggestions:

  • Serve as a side dish alongside roasted chicken, grilled steak, or a hearty vegetarian main like a quinoa salad.
  • For a light, elegant lunch, serve with crusty bread and a simple green salad.
  • Consider adding a drizzle of aged balsamic vinegar for an extra layer of flavor, or a sprinkle of pomegranate arils for a burst of tart sweetness.

Tips:

  • Advance Prep: You can roast the sweet potatoes and make the glaze a day ahead. Simply reheat and assemble with fresh burrata and toasted walnuts before serving.
  • Gluten-Free: This dish is naturally gluten-free, making it a perfect choice for those with dietary restrictions.
  • Make it Vegan: Replace burrata with a dairy-free alternative, like a vegan cashew-based “cheese” or omit it altogether.

Prep Time:

  • 15 minutes

Cooking Time:

  • 40-45 minutes

Total Time:

  • 55-60 minutes

Nutritional Information (Per Serving):

  • Calories: 350
  • Protein: 8g
  • Sodium: 210mg
  • (Note: Nutritional values are approximate and may vary based on ingredient brands and serving sizes.)

Conclusion

Maple Dijon Roasted Sweet Potatoes with Burrata and Toasted Walnuts is a dish that brings together the best of sweet, savory, and creamy flavors. With the rich and luscious burrata paired with the caramelized, tangy-sweet potatoes and the crunch of toasted walnuts, each bite is a delightful combination of textures and tastes. Perfect for gatherings, holiday dinners, or any special occasion, this dish is as beautiful as it is delicious.

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Maple Dijon Roasted Sweet Potatoes with Burrata and Toasted Walnuts


  • Author: Imili Johnson
  • Total Time: 55-60 minutes

Ingredients

Scale

For the Roasted Sweet Potatoes:

  • 3 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pure maple syrup
  • 1 ½ tablespoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon smoked paprika (optional, for a hint of smokiness)

For the Garnish:

  • 1 ball of fresh burrata cheese, drained and at room temperature
  • ⅓ cup toasted walnuts, roughly chopped
  • 2 tablespoons chopped fresh parsley or basil, for garnish
  • Flaky sea salt, for finishing
  • Freshly cracked black pepper, for finishing

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the cubed sweet potatoes, olive oil, salt, and black pepper. Toss well to coat the sweet potatoes evenly.
  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are golden brown and fork-tender.

Step 2: Make the Maple Dijon Glaze 4. While the sweet potatoes are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. If you enjoy a subtle smoky flavor, add the smoked paprika. 5. Once the sweet potatoes have roasted for 25-30 minutes, remove them from the oven and drizzle the maple Dijon glaze over the top. Toss the sweet potatoes on the baking sheet to coat them well, then return them to the oven for an additional 10-15 minutes, or until they are caramelized and sticky. Watch carefully to avoid burning.

Step 3: Toast the Walnuts 6. While the sweet potatoes finish roasting, toast the walnuts. Place a small skillet over medium heat. Add the walnuts and toast them for 3-5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to let them burn. Set aside to cool.

Step 4: Assemble the Dish 7. Remove the roasted sweet potatoes from the oven and let them cool slightly. Transfer them to a large serving platter or dish. 8. Tear the burrata into pieces and arrange them over the warm sweet potatoes. The residual heat will slightly melt the burrata, making it extra creamy and delicious. 9. Sprinkle the toasted walnuts over the dish for crunch. Garnish with chopped fresh parsley or basil for a burst of color and freshness.

Step 5: Finish and Serve 10. Season the dish with flaky sea salt and freshly cracked black pepper to taste. Serve immediately, allowing the burrata to ooze into the warm, sticky sweet potatoes.

  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes

Nutrition

  • Calories: 350
  • Sodium: 210mg
  • Protein: 8g

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