Sweet Potato Stacks Deluxe with Burrata & Maple-Balsamic Glaze

I don’t know what it is about sweet potatoes, but they’ve always felt like the most comforting thing in the world to me. There’s something about their warmth, their color — that deep orange glow when they roast — that just softens a day. I made these Sweet Potato Stacks Deluxe with Burrata and Maple-Balsamic Glaze one afternoon when I was feeling kind of heavy and quiet. You know those days when your body wants something warm, but your heart kind of wants to be surprised too? That was me.

I didn’t plan it, not really. I had a couple of sweet potatoes sitting on the counter, some burrata leftover from another recipe, and a half bottle of balsamic vinegar that had been living in my cupboard since who-knows-when. I think I just wanted to make something that felt like I was taking care of myself — not a quick bite, but something that looked like I’d tried a little. Something I could eat slowly.

So I peeled the sweet potatoes, sliced them up into these neat little rounds, tossed them in olive oil, garlic powder, smoked paprika — nothing complicated. When they hit the oven, the whole place smelled like something between sugar and campfire smoke. That smell alone already made the day a little softer.

While those roasted, I made this quick glaze — just balsamic vinegar, maple syrup, and Dijon mustard. It’s one of those things that doesn’t seem like much until you taste it, and then it’s suddenly this bright, tangy, deep sweetness that makes everything better. When the potatoes came out all golden and soft, I stacked a few together and spooned over a bit of burrata. It melted right into the warmth like silk. Then that glaze over the top — oh my god, it was just beautiful.

I sat down at the table, the kitchen still warm, the light getting dim, and ate one stack after another. It wasn’t fancy. It wasn’t perfect. But it felt good. Like something made with care — not effort, but care. The kind that doesn’t need to be explained.

Ingredients

For the sweet potato stacks:

• 2 large sweet potatoes, peeled and sliced into ¼-inch rounds
• 2 tbsp olive oil
• Salt and black pepper, to taste
• ½ tsp smoked paprika
• ½ tsp garlic powder

For the maple-balsamic glaze:

• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

For assembly:

• 1 ball burrata cheese (about 4 oz)
• 2 tbsp chopped pecans or walnuts (optional)
• Fresh thyme or rosemary for garnish

Directions

1.Roast the potatoes:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss your sweet potato slices in olive oil, salt, pepper, paprika, and garlic powder. Spread them out so they aren’t touching too much, and roast for about 25–30 minutes, flipping halfway. You’ll know they’re ready when the edges are golden and a bit crispy, and they smell like something you’d want to eat immediately.

2.Make the glaze:
While the potatoes are roasting, mix together the balsamic vinegar, maple syrup, and Dijon in a small pan. Simmer on low for a few minutes until it thickens slightly not syrupy, just enough to coat a spoon. Let it sit off the heat while you finish the rest.

3.Assemble:
Stack 2–3 slices of roasted sweet potato on a plate. Gently spoon burrata over the top it’ll soften and melt a bit from the heat, and that’s exactly what you want.

4.Finish:
Drizzle the glaze over the stacks, sprinkle with chopped nuts if you want some crunch, and scatter a few thyme leaves on top.

5.Eat warm:.
No garnish can fix cold potatoes, so enjoy it while it’s still warm and soft and messy. That’s the whole point.

Recipe FAQs

1. Can I make this without burrata?
   Yeah, absolutely. Fresh mozzarella works fine. Even goat cheese gives a nice tangy contrast. The burrata just happens to make everything a little dreamier.
2. The glaze sounds fancy — can I skip it?
   You can, but you shouldn’t. It takes like five minutes and changes the whole thing. The maple and balsamic together make the dish taste like you spent a lot more time on it than you actually did.
3. Do I have to peel the sweet potatoes?
   Not at all. If you scrub them well, leave the skin on. It gives a bit of chew and rustic texture. I just peel them when I’m feeling like being gentle with myself.
4. Can I make this ahead for a dinner party?
   Yep. Roast the potatoes earlier, make the glaze, and assemble everything just before serving. The glaze reheats beautifully, and the burrata doesn’t mind being served at room temp.
5. What’s good to serve with it?
   Honestly, a simple green salad or roasted chicken. Or just a glass of wine and quiet company. It’s the kind of dish that doesn’t need much — it holds its own, even on a quiet evening by itself.

Sweet Potato Stacks Deluxe with Burrata & Maple-Balsamic Glaze

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the sweet potato stacks:*

• * 2 large sweet potatoes, peeled and sliced into ¼-inch rounds

• * 2 tbsp olive oil

• * Salt and black pepper, to taste

• * ½ tsp smoked paprika

• * ½ tsp garlic powder

• *For the maple-balsamic glaze:*

• * 2 tbsp balsamic vinegar

• * 1 tbsp maple syrup

• * 1 tsp Dijon mustard

• *For assembly:*

• * 1 ball burrata cheese (about 4 oz)

• * 2 tbsp chopped pecans or walnuts (optional)

• * Fresh thyme or rosemary for garnish

Directions

• Roast the potatoes:
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss your sweet potato slices in olive oil, salt, pepper, paprika, and garlic powder. Spread them out so they aren’t touching too much, and roast for about 25–30 minutes, flipping halfway. You’ll know they’re ready when the edges are golden and a bit crispy, and they smell like something you’d want to eat immediately.
• Make the glaze:
• While the potatoes are roasting, mix together the balsamic vinegar, maple syrup, and Dijon in a small pan. Simmer on low for a few minutes until it thickens slightly not syrupy, just enough to coat a spoon. Let it sit off the heat while you finish the rest.
• Assemble:
• Stack 2–3 slices of roasted sweet potato on a plate. Gently spoon burrata over the top it’ll soften and melt a bit from the heat, and that’s exactly what you want.
• Finish:
• Drizzle the glaze over the stacks, sprinkle with chopped nuts if you want some crunch, and scatter a few thyme leaves on top.
• Eat warm:
• No garnish can fix cold potatoes, so enjoy it while it’s still warm and soft and messy. That’s the whole point.