Sweet Potato Rounds Topped With Torn Burrata

Ingredients

4 sweet potatoes4 lg rounds burrataGenovese basil pestoPumpkin seed brittle

Ingredients Pesto

2 cups fresh basil leaves, packed2 cloves garlic1⁄2 cup olive oil1⁄2 cup Parmesan Reggiano, grated1⁄4 cup Roman cheese, grated1⁄4 tsp salt

Directions Pesto

Combine basil leaves, olive oil and garlic cloves in a food processor or blender and blend until smooth. Stir in cheese and salt. Refrigerate.

Ingredients Pumpkin Seed Brittle

2 cups pumpkin seeds1 cup brown sugar1 tsp vanilla extract1 tsp cinnamon2 Tbs maple syrup1⁄2 tsp salt1⁄4 tsp cayenne pepper

Directions for brittle

Preheat oven to 400 degrees.Combine all ingredients in a bowl.Line cookie sheet with parchment paper.Pour mixture over paper and flatten into 1 round. Bake for 7-8 minutes until bubbly, but not too dark, be careful not to burn.Remove from oven. Cool 10 minutes, break into pieces. Store in ziplock bag.

Directions

Preheat oven to 350 degrees.Rub sweet potatoes with oil. Poke a few holes in each one with a fork. Bake 1 hour or until tender.Slice each potato into 4 or 5 rounds. Remove skin.Place on serving dish. Top with Burrata pieces (each burrata should be sliced into 4-5 pieces) drizzle with pesto, and top with a piece of pumpkin seed brittle. Serve!