Sweet Potato Toast with Orange Spiced Burrata

Sweet potato toast is such an easy, quick breakfast, appy, or snack idea. It’s not only healthy, but completely versatile. For this fall recipe, I’ve made a tasty orange spiced burrata that you can use on basically anything. Add it to sweet potato toast rounds, crostini, bread, flatbread, whatever your heart desires. Get creative!

Why you’ll love this orange spiced burrata with sweet potato toast:

• Easy: This orange spiced burrata can be made on sweet potato toast, or spread on just about anything. It’s easy to make and absolutely amazing
• Fall Fav: The flavors of orange, rosemary, and pecans really scream fall flavors that are so delicious and warming
• Versatile: You can totally get creative on what you serve this burrata on, or add any additional toppings like fresh pear, apple, or different nuts or seeds

Ingredient Notes:

Burrata: An Italian cow milk cheese made from mozzarella and cream. The outer casing is solid but the inside is cream-like. If you can’t find burrata, you can use goat cheese for this recipe instead. It has a different flavor but still delicious.

Honey: You can totally swap honey for agave, or maple syrup.

Sweet Potato: I love how sweet potatoes can be used in both sweet and savory recipes. They are super good for you as they have a great source of fiber, vitamins, and minerals. They are also great for your gut, and can help support your immunity.

How to make orange spiced burrata:

1. To a low bowl or plate add the ball of burrata cheese.
2. Arrange the orange segments, pecans and rosemary sprigs around the burrata.
3. Drizzle with honey, olive oil and then sprinkle with chili flakes and salt.
4. Finish by sprinkling the zest of one orange over top.
5. Serve with crispy crostini, roasted sweet potato rounds or crackers (see notes below for serving suggestions).

How to make sweet potato toast:

1. Slice a sweet potato into 1/4 inch rounds
2. Drizzle with olive oil on a parchment lined baking sheet, sprinkle with salt and pepper
3. Roast for about 25-30 minutes at 425 degrees until golden

Expert Tips & FAQ:

How can I make my own crostini? Try the crispy crostini in our other Burrata cheese recipe

Storage: Store leftover burrata in the refrigerator in an airtight container for up to 2 days.

Seasonal variations: Instead of orange segments, try peaches, plums or fresh berries in the Summer season or pears and figs in the cooler seasons.

Other burrata recipes you’ll love:

• Burrata Pasta
• Phyllo Pie Burrata Recipe
• Burrata Salad
• Burrata Cheese with Hot Lemon & Garlic Oil

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Sweet Potato Toast with Orange Spiced Burrata

5 from 1 vote

This delicious, seasonal orange spiced burrata on sweet potato toast makes the perfect fall recipe. It's so comforting and delicious.

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Course Appetizers + Sides, Vegetarian Appetizer, Vegetarian

Cuisine Italian-Inspired

Servings 2 -3

Calories 317 kcal

Ingredients

  

1x2x3x

• 1 ball fresh Burrata cheese
• 2 oranges (one for zest, one segmented)
• 1/2 cup chopped pecans
• 1-2 fresh rosemary sprigs, cut into small pieces
• 2 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp chili flakes
• 1/4 tsp salt

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Instructions

 

• To a low bowl or plate add the ball of burrata cheese.
• Arrange the orange segments, pecans and rosemary sprigs around the burrata.
• Drizzle with honey, olive oil and then sprinkle with chili flakes and salt.
• Finish by sprinkling the zest of one orange over top.
• Serve with crispy crostini, roasted sweet potato rounds or crackers (see notes below for serving suggestions).

For the sweet potato toast

• Slice a sweet potato into 1/4 inch rounds. Drizzle with olive oil on a parchment lined baking sheet, sprinkle with salt and pepper and roast for about 25-30 minutes at 425 until golden.

Video

Notes

Serving options:

Try the crispy crostini in our other Burrata cheese recipe

Store leftover burrata in the refrigerator in an airtight container for up to 2 days.

Seasonal variations: Instead of orange segments, try peaches, plums or fresh berries in the Summer season or pears and figs in the cooler seasons.

Nutrition

Calories: 317kcal | Carbohydrates: 29.6g | Protein: 14.7g | Fat: 18g | Saturated Fat: 1.8g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 10.8g | Cholesterol: 6.8mg | Sodium: 475.6mg | Fiber: 5.1g | Sugar: 22.2g

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