Introduction
Maple-Sage Sweet Potato Rounds with Burrata, Cranberry Relish, and Pumpkin Seeds are a stunning and delicious appetizer or side dish that combines the warm, earthy flavors of sage and maple with the creamy texture of burrata, tangy cranberry relish, and crunchy pumpkin seeds. This dish is perfect for holiday gatherings, bringing together seasonal ingredients that are both comforting and festive. Each bite is a beautiful blend of sweet, savory, creamy, and tangy, making it a standout addition to any holiday table.
Ingredients:
For the Sweet Potato Rounds:
- 2 large sweet potatoes, washed and cut into ½-inch rounds
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp fresh sage, finely chopped
- Salt and pepper, to taste
For the Toppings:
- 8 oz burrata cheese, torn into small pieces
- 1/2 cup cranberry relish or cranberry sauce (homemade or store-bought)
- 1/4 cup roasted pumpkin seeds (pepitas)
- Fresh thyme leaves, for garnish
- Flaked sea salt, for garnish
Preparation:
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the sweet potato rounds on the baking sheet, ensuring they are spaced apart.
Step 2: Season the Sweet Potatoes
In a small bowl, mix the olive oil, maple syrup, chopped sage, salt, and pepper. Brush each sweet potato round with this mixture, ensuring they are well coated.
Step 3: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping halfway through. The sweet potatoes should be fork-tender and slightly caramelized.
Step 4: Prepare the Toppings
While the sweet potatoes are roasting, prepare the burrata by tearing it into small pieces. If you’re using homemade cranberry relish, make sure it is ready to go. Set aside the roasted pumpkin seeds for topping.
Step 5: Assemble the Sweet Potato Rounds
Once the sweet potatoes are roasted and slightly cooled, top each round with a small piece of burrata. Add a dollop of cranberry relish on top of the burrata, then sprinkle roasted pumpkin seeds over each piece.
Step 6: Garnish and Serve
Finish with a sprinkle of fresh thyme leaves and a pinch of flaked sea salt. Serve warm or at room temperature.
Cooking Notes:
- Be mindful not to overcrowd the baking sheet, as this can make the sweet potatoes steam rather than roast.
- Burrata can be replaced with fresh mozzarella or even ricotta if desired.
- Cranberry relish adds a homemade touch, but store-bought options work well for convenience.
Serving Suggestions:
- These rounds are excellent as an appetizer or as a vibrant side dish for Thanksgiving, Christmas, or other festive occasions.
- Serve alongside a crisp white wine or sparkling water with a hint of cranberry for a beautifully coordinated pairing.
Tips:
- For extra flavor, try adding a drizzle of balsamic glaze over the rounds before serving.
- If you like added texture, roast the pumpkin seeds with a dash of salt and chili powder for a slightly spicy contrast.
- To enhance the sweetness, consider adding a touch more maple syrup to the sweet potatoes before roasting.
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Nutritional Information (per serving, approx. 2 rounds):
- Calories: 160
- Protein: 4g
- Sodium: 130mg
Conclusion
Maple-Sage Sweet Potato Rounds with Burrata, Cranberry Relish, and Pumpkin Seeds are a delightful, seasonal recipe that delivers on both flavor and presentation. They’re easy to make, yet they bring a touch of sophistication to any gathering. Whether you’re hosting a large holiday meal or a cozy dinner party, these rounds will impress guests with their balanced flavors and festive look. Give this recipe a try for a unique twist on traditional holiday flavors!
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Maple-Sage Sweet Potato Rounds with Burrata, Cranberry Relish, and Pumpkin Seeds
- Total Time: 40 minutes
Ingredients
For the Sweet Potato Rounds:
- 2 large sweet potatoes, washed and cut into ½-inch rounds
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp fresh sage, finely chopped
- Salt and pepper, to taste
For the Toppings:
- 8 oz burrata cheese, torn into small pieces
- 1/2 cup cranberry relish or cranberry sauce (homemade or store-bought)
- 1/4 cup roasted pumpkin seeds (pepitas)
- Fresh thyme leaves, for garnish
- Flaked sea salt, for garnish
Instructions
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the sweet potato rounds on the baking sheet, ensuring they are spaced apart.
Step 2: Season the Sweet Potatoes
In a small bowl, mix the olive oil, maple syrup, chopped sage, salt, and pepper. Brush each sweet potato round with this mixture, ensuring they are well coated.
Step 3: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping halfway through. The sweet potatoes should be fork-tender and slightly caramelized.
Step 4: Prepare the Toppings
While the sweet potatoes are roasting, prepare the burrata by tearing it into small pieces. If you’re using homemade cranberry relish, make sure it is ready to go. Set aside the roasted pumpkin seeds for topping.
Step 5: Assemble the Sweet Potato Rounds
Once the sweet potatoes are roasted and slightly cooled, top each round with a small piece of burrata. Add a dollop of cranberry relish on top of the burrata, then sprinkle roasted pumpkin seeds over each piece.
Step 6: Garnish and Serve
Finish with a sprinkle of fresh thyme leaves and a pinch of flaked sea salt. Serve warm or at room temperature.
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the sweet potato rounds on the baking sheet, ensuring they are spaced apart.
Step 2: Season the Sweet Potatoes
In a small bowl, mix the olive oil, maple syrup, chopped sage, salt, and pepper. Brush each sweet potato round with this mixture, ensuring they are well coated.
Step 3: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping halfway through. The sweet potatoes should be fork-tender and slightly caramelized.
Step 4: Prepare the Toppings
While the sweet potatoes are roasting, prepare the burrata by tearing it into small pieces. If you’re using homemade cranberry relish, make sure it is ready to go. Set aside the roasted pumpkin seeds for topping.
Step 5: Assemble the Sweet Potato Rounds
Once the sweet potatoes are roasted and slightly cooled, top each round with a small piece of burrata. Add a dollop of cranberry relish on top of the burrata, then sprinkle roasted pumpkin seeds over each piece.
Step 6: Garnish and Serve
Finish with a sprinkle of fresh thyme leaves and a pinch of flaked sea salt. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 160
- Sodium: 130mg
- Protein: 4g