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Crispy Sweet Potato Nests with Burrata and Chili Honey

Crispy Sweet Potato Nests with Burrata and Chili Honey Bliss

Crispy Sweet Potato Nests with Burrata and Chili Honey are a delightful appetizer that offers a balance between comfort and elegance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 nests
Course: Appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nests
  • 2 cups Sweet Potatoes Can substitute with butternut squash or parsnips.
  • 1 tablespoon Oil For greasing muffin cups; can use coconut oil or melted butter.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Pepper You may add smoked paprika.
For the Filling
  • 8 ounces Burrata Cheese Can substitute with fresh mozzarella or ricotta.
  • 1/4 cup Chili Honey Can replace with agave syrup and hot sauce.
Optional Toppings
  • 1/2 cup Crispy Pancetta Can swap with sautéed mushrooms for vegetarian option.
  • 1/4 cup Toasted Pine Nuts Pecans or walnuts can be used as alternatives.
  • 1/4 cup Fresh Herbs Basil or thyme work well for garnish.

Equipment

  • Muffin tin
  • Spiralizer
  • Oven

Method
 

Step-by-Step Instructions
  1. Spiralize sweet potatoes into fine strands, rinse under cold water, drain, and pat dry to remove excess moisture.
  2. Grease muffin cups with oil and coil sweet potato strands into the cups, pressing down lightly to form nests.
  3. Preheat oven to 400°F (205°C) and bake for 20-25 minutes until edges are golden brown and crispy.
  4. Allow burrata to come to room temperature, then slice before serving.
  5. Lift nests out of muffin tin, fill with burrata, and drizzle chili honey before serving.

Nutrition

Serving: 1nestCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 120mgIron: 1.5mg

Notes

Store leftovers at room temperature for up to 2 hours, or in the fridge for up to 2 days. For longer storage, freeze for up to 1 month.

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