Mini Sweet Potato Stacks with Burrata & Balsamic were born from one of those “what if?” moments in my kitchen — you know, when your brain randomly pairs a creamy cheese with a crispy edge craving. These little stacks hit every note I love: golden, roasty layers of sweet potato with edges just barely charred, a cool cloud of burrata melting softly on top, and a final drizzle of syrupy balsamic that ties it all together. They look fancy, but they’re surprisingly simple to pull off — my kind of magic.
I grew up in the Netherlands, but these days I cook under the California sun with two kids running around and zero formal training. Everything I’ve learned came from late-night kitchen experiments and plenty of trial and error. That’s why I keep my recipes approachable — if I can do it with one hand stirring and the other wiping a nose, so can you.
This appetizer feels like the dressed-up cousin of my favorite comfort foods. The creamy burrata is always a star (check out how I use it in this Skillet Baked Burrata), and paired with sweet potatoes, it creates a bite that’s soft in the center, crispy on the edges, and totally irresistible. Serve them at your next dinner party or cozy night in — either way, don’t expect leftovers.
Table of Contents
Key Ingredients
This recipe for Mini Sweet Potato Stacks with Burrata & Balsamic keeps it minimal but mighty. Here’s what you’ll need to bring out those deep, caramelized flavors and creamy, tangy finish:
Full Ingredient List:
- 3 large sweet potatoes, peeled and thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly cracked black pepper
- 6–8 mini burrata balls
- 3 tablespoons balsamic glaze
- Fresh thyme sprigs
The star of this dish is, hands down, the sweet potato. Its natural sweetness intensifies in the oven, developing crispy edges and soft, buttery centers. When sliced thinly with a mandoline, the texture turns melt-in-your-mouth good. If you don’t have sweet potatoes, try delicata or even golden Yukon for a milder flavor.
Then there’s the mini burrata — creamy, cool, and lush. It balances the warmth of the potatoes with a satisfying richness that feels almost too good to be this easy. I sometimes use the leftovers to make this Molten Burrata Recipe, which shows how versatile this cheese really is.
Finally, a drizzle of balsamic glaze brings brightness and depth. That sweet tang cuts through the richness and keeps each bite interesting. Don’t skip the fresh thyme — it adds just the right herbal nudge.
Step-by-Step Preparation
Making Mini Sweet Potato Stacks with Burrata & Balsamic isn’t just easy — it’s actually fun. There’s something satisfying about layering those thin slices just right, watching the oven do its magic, and topping everything with creamy burrata at the end. Here’s exactly how I do it:
1. Prep the sweet potatoes
Start by peeling your sweet potatoes and slicing them as thinly as possible. I always use a mandoline here — it’s fast, precise, and gives you even slices that crisp up beautifully. Just be careful and go slow; mandolines can be sneaky.
Toss the slices in a large bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure every piece is coated — that seasoning is what gives them that addictive flavor and crispy finish.
Pro tip: If your slices are thicker than 1/8 inch, bake time may need adjusting.
2. Stack into muffin tins
Lightly grease a standard muffin tin. Then, layer the sweet potato slices into each well until it’s about three-quarters full. Don’t worry about making them perfect — a little unevenness creates those crispy, golden edges we’re after.
Give the tops a light press to flatten the stacks slightly and ensure even baking.
3. Bake until golden and crisp
Slide the muffin tin into a preheated 375°F oven. Bake for 40 to 45 minutes until the tops are browned and the centers are fork-tender. The edges should look crisp but not burnt — that’s your visual cue.
If the stacks seem underdone at 40 minutes, I’ll usually give them a quick broil (just a minute or two) to add extra crispiness.
For more tips on baking cheese-based appetizers just right, I always recommend this Warm Cheese Appetizers Guide.
4. Cool slightly and add burrata
Once out of the oven, let the stacks rest for about 5 minutes. You want them warm but not hot — otherwise, the burrata will melt too quickly and lose that creamy texture.
Gently top each stack with one mini burrata ball. If yours are large, slice them in half first.
5. Finish with balsamic and thyme
Drizzle each stack with a generous swirl of balsamic glaze. Finish with a sprig or two of fresh thyme for color and a subtle herbal lift.
Serve immediately while they’re still warm. Every bite has that mix of crispy, creamy, sweet, and tangy — it’s hard to stop at just one.
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Mini Sweet Potato Stacks with Burrata & Balsamic That’ll Blow Your Mind
- Total Time: 1 hour 5 minutes
- Yield: 6–8 stacks
- Diet: Vegetarian
Description
Crispy-edged, thinly sliced sweet potatoes stacked and roasted in muffin tins, then topped with cool, creamy mini burrata and a tangy drizzle of balsamic glaze. These elegant bites are quick to prep and perfect for serving warm as an appetizer or holiday side.
Ingredients
3 large sweet potatoes, peeled and thinly sliced
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and freshly cracked black pepper
6–8 mini burrata balls
3 tablespoons balsamic glaze
Fresh thyme sprigs
Instructions
1. Preheat oven to 375°F (190°C) and grease a standard muffin tin.
2. Peel and thinly slice the sweet potatoes using a mandoline.
3. In a bowl, toss sweet potato slices with olive oil, garlic powder, paprika, salt, and pepper.
4. Stack the slices into muffin tin wells until ¾ full, gently pressing down.
5. Bake for 40–45 minutes until golden brown and crisp on the edges.
6. Cool stacks for 5–10 minutes before adding burrata.
7. Top each stack with one mini burrata ball.
8. Drizzle with balsamic glaze and garnish with thyme sprigs.
9. Serve warm.
Notes
Slice potatoes as thinly and evenly as possible for the best texture.
Let stacks rest before adding burrata to prevent melting.
Add chili honey or crushed pistachios for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Modern American
Variations & Comparisons
I’ve made these Mini Sweet Potato Stacks with Burrata & Balsamic so many different ways, depending on what’s in my fridge or who I’m feeding. Once you get the hang of the base recipe, it’s easy to riff and make it your own. Here are a few of my favorite variations and how they compare to the original.
1. Swap the sweet potato
If you’re out of sweet potatoes, you can still make delicious Mini Sweet Potato Stacks using Yukon Golds or even purple potatoes. Their flavor leans more neutral, so I usually add a touch of smoked paprika or a small pinch of cayenne to give the stacks a little extra kick.
If you’re aiming for a slightly more refined presentation, try alternating slices of sweet and white potato. It gives the stacks a layered look with beautiful contrast, and the flavors balance each other out perfectly.
2. Change up the cheese
Burrata brings undeniable richness to Mini Sweet Potato Stacks, but there’s room to play. Whipped ricotta or fresh mozzarella balls make great substitutes if you’re going for something a little lighter. For a bolder, saltier bite, I like using whipped feta — it cuts through the sweetness of the potatoes and balances beautifully with a drizzle of balsamic.
This Feta Pistachio Brittle is another twist I’ve played with. A little crumble on top adds crunch and salty-sweet contrast.
3. Add heat or crunch
When I’m cooking for friends who love a little spice, I drizzle chili crisp or hot honey right before serving. It wakes everything up and brings in a new layer of flavor. Crushed roasted nuts like pecans or hazelnuts also add crunch and richness — especially nice if you’re serving these as a plated appetizer.
You could even stack them onto small crostini slices and call it a canape — fancy, but still easy.
The beauty of this recipe is its flexibility. Once you’ve got the layers crisp and the timing down, the toppings become your playground.
Common Mistakes & Fixes
Making Mini Sweet Potato Stacks with Burrata & Balsamic might seem foolproof, but there are a few places where things can go sideways — especially the first time. I’ve had stacks collapse, centers that wouldn’t cook through, and burrata that melted into a puddle. But each hiccup taught me something, and here’s how I avoid those pitfalls now.
1. Slices too thick = undercooked centers
If the sweet potato slices are too thick, they won’t soften all the way through — especially in the middle. I made that mistake early on when I was slicing by hand. Even at 45 minutes, the centers were still firm.
Fix: Use a mandoline for uniform slices about 1/8-inch thick. If you don’t have one, slice as thinly as you can and give them a little longer in the oven. A fork should slide in easily when they’re done.
2. Burrata melting too soon
Burrata is delicate — and if you top your Mini Sweet Potato Stacks while they’re still piping hot, that creamy center will melt away fast. I’ve made that mistake before and ended up with burrata that completely vanished into the potatoes. Still tasty, but not the creamy finish I wanted.
Fix: Let the stacks cool for 5–10 minutes before topping them. They should be warm, not hot, to keep the cheese intact but still slightly soft.
3. Soggy or greasy stacks
If the potato slices aren’t layered tightly enough or if too much oil pools at the bottom of the muffin tin, the stacks can turn out greasy or fall apart when you try to lift them.
Fix: Use just enough oil to coat — don’t drench them. And when stacking, press down lightly every few layers so everything binds together better while baking.
If you see excess oil in the muffin tin post-bake, use a paper towel to blot before serving.
Tips, Serving Ideas & Add-Ons
Once you’ve baked a batch of these Mini Sweet Potato Stacks with Burrata & Balsamic, the fun really begins. I treat them like little blank canvases for all kinds of add-ons and pairings, especially when I’m entertaining or just want to make a Tuesday feel a little fancy.
Serve them as a show-stopping starter
These stacks are naturally elegant — no extra effort required. I love serving them on a wooden board with fresh herbs scattered around. If I’m doing a wine night, I’ll plate them with a side of arugula tossed in lemon vinaigrette. The peppery greens balance the sweetness of the potatoes and the richness of the burrata.
For even more wow factor, you can place them on crostini or thin toasted bread rounds — almost like a one-bite bruschetta.
Pair with wine or cocktails
These flavors love something crisp and acidic to drink. I usually go with a chilled sauvignon blanc or dry rosé — both cut through the creaminess without overpowering. If it’s a cozy evening in, a crisp hard cider also pairs beautifully.
For cocktails, anything citrusy or herbal works. A gin and tonic with rosemary, or a grapefruit spritz, makes a light, refreshing match.
Add a pop of texture or flavor
Sometimes I’ll top the burrata with crushed pistachios, toasted pumpkin seeds, or a sprinkle of flaky sea salt. That little bit of crunch takes the whole bite to another level.
A light sprinkle of pomegranate seeds around the plate makes it festive and adds just enough tang to play off the balsamic.
Try a sweet-and-spicy twist
Here’s my favorite bonus idea: swap out the balsamic glaze for a quick chili-infused honey drizzle. It brings a warm, sticky sweetness and a gentle heat that’s totally addictive. I make mine with a pinch of red pepper flakes simmered in honey — super simple and bold.
For more inspiration on serving cheese-forward apps, check out this stunning Baked Brie with Fig Jam — it’s another recipe I pull out when I want something classy but unfussy.
Storage & Make-Ahead
These Mini Sweet Potato Stacks with Burrata & Balsamic are best fresh out of the oven, but with the right strategy, they’re easy to make ahead or store for later without losing their charm.
How to store leftovers
If you have leftovers (which doesn’t happen often in my house), let the stacks cool completely first. Then transfer them to an airtight container and refrigerate for up to 3 days.
I keep the burrata separate — either stored in its liquid or wrapped gently in plastic. That way, it stays fresh and doesn’t get watery or absorb too much flavor from the potatoes.
When reheating, I use a 350°F oven for about 10–12 minutes until the stacks are warmed through and the edges are crisp again. I avoid the microwave — it makes them soft and a little soggy.
Freezing tips
While you can freeze the sweet potato stacks on their own, I don’t recommend freezing them with burrata or balsamic already added. If you do want to freeze them, layer them between parchment sheets in a sealed container. They’ll keep for up to 2 months.
Reheat straight from frozen in the oven at 375°F for 15–20 minutes, then top with fresh burrata and glaze.
Make-ahead shortcuts
What I often do is prep all the components in advance. Slice and season the potatoes the night before and store them in a sealed bag. You can even stack them in the muffin tin and refrigerate, covered, until you’re ready to bake.
If you’re planning for a dinner party, this makes life so much easier. When guests arrive, you just slide the tray into the oven and focus on enjoying the evening.
Need more make-ahead ideas? I love the strategy in this Apple Pie Salsa Recipe — it has great tips for prepping fresh ingredients ahead of time without losing flavor or texture.
Conclusion
These Mini Sweet Potato Stacks with Burrata & Balsamic have become one of my go-to bites when I want something easy but seriously impressive. They hit every mark — crispy, creamy, sweet, tangy — and come together with just a handful of ingredients. Whether you’re hosting a gathering or just treating yourself, this recipe delivers on both flavor and elegance. Give it a try, and don’t be surprised if you end up making a double batch next time.
FAQs About Mini Sweet Potato Stacks
Can I make mini sweet potato stacks ahead of time?
Yes, you can prep the sweet potato slices and layer them in the muffin tin a day in advance. Store the unbaked stacks in the fridge, covered, and bake them just before serving. I always keep the burrata separate until the last moment to maintain that creamy texture.
What can I use instead of burrata?
If you don’t have burrata, try mini mozzarella balls, whipped ricotta, or a dollop of creamy goat cheese. All offer a similar contrast of cool creaminess against the warm, crispy sweet potatoes. Each cheese adds its own flavor twist, so you can easily adjust based on what you have on hand.
How do I keep sweet potato stacks from getting soggy?
The trick is thin, even slices and just enough oil to coat without overdoing it. Pressing the stacks slightly in the muffin tin also helps them hold their shape and bake evenly. If you notice too much moisture, a quick broil at the end can crisp things up again.
Can these stacks be made gluten-free?
Absolutely — this recipe is naturally gluten-free, with no flour or breadcrumbs involved. Just be sure your balsamic glaze doesn’t contain hidden gluten ingredients (most don’t, but it’s worth checking the label). They’re a great party option for guests avoiding gluten.
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