Introduction

Golden sweet potato curls form crispy nests that perfectly cradle soft, creamy burrata cheese. Finished with a drizzle of spicy chili honey and fresh basil, this dish offers a delightful balance of sweet, savory, and heat—a simple yet impressive appetizer or snack.

Two small nests made of crispy, golden shredded sweet potato form the base layer, each with a bright orange texture that looks crunchy. On top of each nest is a smooth, white dollop of creamy sauce, contrasting sharply with the sweet potato. Scattered on the sauce are small, green pistachio nuts and light green sprouts adding freshness and a slight crunch. The dish is served on a round white plate with a subtle speckled pattern, placed on a white marbled surface, creating a clean and elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, spiralized into curls
1 tbsp olive oil

1/2 tsp salt
1/4 tsp black pepper

1/2 tsp smoked paprika
8 oz burrata cheese

2 tbsp honey
1/2 tsp chili flakes
Fresh basil leaves for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the spiralized sweet potato curls with olive oil, salt, black pepper, and smoked paprika until evenly coated.
Step 2: Divide the sweet potato mixture into 4 equal portions. On a baking sheet, shape each portion into a nest, creating a small indentation in the center to hold the cheese.
Step 3: Bake the sweet potato nests in the preheated oven for 20 to 25 minutes, or until they become crispy and golden around the edges.

Step 4: While the nests bake, warm the honey and chili flakes together in a small saucepan over low heat for about 2 minutes. Remove from heat and allow to cool slightly.
Step 5: Once the nests are crispy, place a ball or portion of burrata in the center of each nest. Drizzle the prepared chili honey generously over the burrata and nests.
Step 6: Garnish each nest with fresh basil leaves before serving to add a bright, herbal note.

Tips & Variations

For extra crunch, you can sprinkle some panko breadcrumbs on the sweet potato curls before baking.
If you prefer less heat, reduce the chili flakes or omit them altogether and simply drizzle with warm honey.
Use fresh rosemary or thyme as an alternative garnish to complement the smoked paprika flavor.

To make the nests ahead, shape and bake the sweet potato curls, then add burrata and drizzle honey just before serving.

Storage

Leftover sweet potato nests are best stored separately from the burrata and honey. Keep nests in an airtight container in the refrigerator for up to 2 days. Reheat the nests in the oven at 350°F (175°C) until warmed and crisp before assembling. Avoid storing the burrata once cut to maintain freshness.

How to Serve

Two small nests made of crispy golden-brown shredded potatoes form the base, each nest holding a soft, white poached egg on top. The eggs are smooth and glossy, contrasting with the crunchy texture beneath. Scattered over the eggs and nests are green and brown pistachio nuts and fresh green sprouts, adding color and a fresh look. The dish is served on a simple white plate with a white marbled surface visible underneath, giving a clean and fresh background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can work, but sweet potatoes provide a natural sweetness that balances the spicy chili honey well. Spiralizing and baking times might vary slightly with regular potatoes.

How do I spiralize sweet potatoes if I don’t have a spiralizer?

You can use a vegetable peeler or mandoline to create thin, curly strips. Alternatively, cut the sweet potatoes into thin matchsticks by hand to imitate curls for the nests.