Roasted Sweet Potato Toasts with Burrata & Pomegranate

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Roasted Sweet Potato Toasts with Burrata & Pomegranate

🍠✨

Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Ingredients

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp chili flakes
  • 1 cup burrata or creamy ricotta
  • ¼ cup pomegranate seeds
  • ¼ cup chopped pistachios
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme
  • 1–2 tbsp honey
  • Extra olive oil, for drizzling

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Slice sweet potatoes lengthwise into thick ½–¾-inch slices.
  3. Brush both sides with olive oil and season with salt, black pepper, and chili flakes.
  4. Arrange in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender with deeply caramelized, slightly crispy edges.
  5. Spoon a generous amount of burrata or ricotta over each roasted sweet potato slice.
  6. Sprinkle with chopped pistachios, pomegranate seeds, parsley, and fresh thyme.
  7. Drizzle with honey and a little extra olive oil.
  8. Finish with a light sprinkle of chili flakes and serve warm.

✨ Pro Tip: Don’t remove the sweet potatoes too early. Those deeply caramelized edges add the perfect contrast to the creamy burrata, crunchy pistachios, juicy pomegranate, and sweet honey.