Sweet potatoes and burrata are a match made in culinary heaven, but when paired with a rich maple glaze and a crunchy, spiced pecan crumble, this dish becomes a spectacular treat for both weeknight dinners and elegant gatherings. The earthy sweetness of roasted sweet potatoes, the creaminess of fresh burrata, and the warm crunch of pecans make this recipe a standout. Here’s how to create this delectable dish from scratch.

Ingredients:

For the Sweet Potatoes:

• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• ¼ teaspoon smoked paprika

For the Maple Glaze:

• ¼ cup pure maple syrup
• 2 tablespoons melted unsalted butter
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard

For the Spiced Pecan Crumble:

• 1 cup pecan halves, roughly chopped
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional for a bit of heat)
• 2 tablespoons unsalted butter, melted
• Pinch of salt

To Serve:

• 8 ounces fresh burrata, drained
• Fresh thyme leaves for garnish
• Flaky sea salt 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 lightly grease it.
2. In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, cinnamon, and smoked paprika. Make sure all pieces are evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until they are tender and caramelized around the edges.

Step 2: Make the Maple Glaze

1. While the sweet potatoes are roasting, prepare the glaze. In a small saucepan over medium heat, combine the maple syrup, melted butter, apple cider vinegar, soy sauce, and Dijon mustard.
2. Stir well and simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.

Step 3: Prepare the Spiced Pecan Crumble

1. In a medium bowl, combine the chopped pecans, brown sugar, ground cinnamon, cayenne pepper (if using), melted butter, and a pinch of salt.
2. Mix until the pecans are evenly coated with the buttery sugar mixture.
3. Spread the pecans on a separate baking sheet lined with parchment paper.
4. Bake in the oven (alongside the sweet potatoes, if there is space) for 8-10 minutes, stirring once to ensure even toasting. Keep a close eye on them to prevent burning.
5. Once toasted, remove from the oven and let them cool completely. They will become crispy as they cool.

Step 4: Combine the Dish

1. Once the sweet potatoes are done roasting, transfer them to a large serving platter.
2. Drizzle the warm maple glaze over the sweet potatoes, tossing gently to coat each piece.
3. Tear the burrata into large chunks and arrange them over the sweet potatoes.
4. Sprinkle the spiced pecan crumble generously over the top.

Step 5: Garnish and Serve

1. Finish with a sprinkle of fresh thyme leaves and a touch of flaky sea salt for added flavor.
2. Serve immediately, and enjoy the contrast of textures and flavors.

Cooking Notes:

• Sweet Potatoes: Make sure to cut the sweet potatoes evenly to ensure uniform cooking. Smaller cubes will roast faster and caramelize more effectively.
• Pecan Crumble: Let the pecan crumble cool completely before using to ensure maximum crunchiness. You can make it a day ahead and store it in an airtight container.
• Maple Glaze: Adjust the sweetness by adding a bit more apple cider vinegar if you prefer a tangier glaze.

Serving Suggestions:

• Serve this dish warm as a luxurious side for holiday meals like Thanksgiving or Christmas.
• Pair with a simple arugula salad dressed with lemon vinaigrette for a complete meal.
• This dish also works beautifully as a vegetarian main course, paired with a hearty grain like quinoa or wild rice.

Tips:

1. Make Ahead: You can prepare the components separately in advance. Store the roasted sweet potatoes and spiced pecans at room temperature and the glaze in the fridge. Reheat and assemble just before serving.
2. Burrata Substitute: If you can’t find burrata, fresh mozzarella or even a creamy goat cheese would be a great alternative.
3. Nuts Variations: Swap pecans with walnuts or almonds if desired. Adjust the spices to match your taste preferences.
4. Vegan Adaptation: Use vegan butter and a dairy-free cheese alternative to make this dish entirely plant-based.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Nutritional Information (per serving):

• Calories: 350
• Protein: 7g
• Sodium: 320mg
• Fat: 24g
• Carbohydrates: 32g
• Fiber: 5g
• Sugar: 12g

Conclusion

Maple-Glazed Sweet Potatoes with Burrata and Spiced Pecan Crumble is an irresistible dish that delivers on flavor, texture, and visual appeal. Perfect for impressing guests or making an ordinary meal feel special, this recipe is a celebration of fall flavors with a modern twist. The creamy burrata balances the sweetness of the maple glaze and the heat from the pecan crumble, making every bite unforgettable.

Maple-Glazed Sweet Potatoes with Burrata and Spiced Pecan Crumble

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• Author: Imili Johnson
• Total Time: 1 hour

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Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• ¼ teaspoon smoked paprika

For the Maple Glaze:

• ¼ cup pure maple syrup
• 2 tablespoons melted unsalted butter
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard

For the Spiced Pecan Crumble:

• 1 cup pecan halves, roughly chopped
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional for a bit of heat)
• 2 tablespoons unsalted butter, melted
• Pinch of salt

To Serve:

• 8 ounces fresh burrata, drained
• Fresh thyme leaves for garnish
• Flaky sea salt for finishing

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Notes

Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, cinnamon, and smoked paprika. Make sure all pieces are evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until they are tender and caramelized around the edges.

Step 2: Make the Maple Glaze

1. While the sweet potatoes are roasting, prepare the glaze. In a small saucepan over medium heat, combine the maple syrup, melted butter, apple cider vinegar, soy sauce, and Dijon mustard.
2. Stir well and simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.

Step 3: Prepare the Spiced Pecan Crumble

1. In a medium bowl, combine the chopped pecans, brown sugar, ground cinnamon, cayenne pepper (if using), melted butter, and a pinch of salt.
2. Mix until the pecans are evenly coated with the buttery sugar mixture.
3. Spread the pecans on a separate baking sheet lined with parchment paper.
4. Bake in the oven (alongside the sweet potatoes, if there is space) for 8-10 minutes, stirring once to ensure even toasting. Keep a close eye on them to prevent burning.
5. Once toasted, remove from the oven and let them cool completely. They will become crispy as they cool.

Step 4: Combine the Dish

1. Once the sweet potatoes are done roasting, transfer them to a large serving platter.
2. Drizzle the warm maple glaze over the sweet potatoes, tossing gently to coat each piece.
3. Tear the burrata into large chunks and arrange them over the sweet potatoes.
4. Sprinkle the spiced pecan crumble generously over the top.

Step 5: Garnish and Serve

1. Finish with a sprinkle of fresh thyme leaves and a touch of flaky sea salt for added flavor.
2. Serve immediately, and enjoy the contrast of textures and flavors.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 350
• Sodium: 320mg
• Protein: 7g