Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the sweet potato rounds on the baking sheet, ensuring they are spaced apart.

Step 2: Season the Sweet Potatoes
In a small bowl, mix the olive oil, maple syrup, chopped sage, salt, and pepper. Brush each sweet potato round with this mixture, ensuring they are well coated.

Step 3: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping halfway through. The sweet potatoes should be fork-tender and slightly caramelized.

Step 4: Prepare the Toppings
While the sweet potatoes are roasting, prepare the burrata by tearing it into small pieces. If you’re using homemade cranberry relish, make sure it is ready to go. Set aside the roasted pumpkin seeds for topping.

Step 5: Assemble the Sweet Potato Rounds
Once the sweet potatoes are roasted and slightly cooled, top each round with a small piece of burrata. Add a dollop of cranberry relish on top of the burrata, then sprinkle roasted pumpkin seeds over each piece.

Step 6: Garnish and Serve
Finish with a sprinkle of fresh thyme leaves and a pinch of flaked sea salt. Serve warm or at room temperature.

Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the sweet potato rounds on the baking sheet, ensuring they are spaced apart.

Step 2: Season the Sweet Potatoes
In a small bowl, mix the olive oil, maple syrup, chopped sage, salt, and pepper. Brush each sweet potato round with this mixture, ensuring they are well coated.

Step 3: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping halfway through. The sweet potatoes should be fork-tender and slightly caramelized.

Step 4: Prepare the Toppings
While the sweet potatoes are roasting, prepare the burrata by tearing it into small pieces. If you’re using homemade cranberry relish, make sure it is ready to go. Set aside the roasted pumpkin seeds for topping.

Step 5: Assemble the Sweet Potato Rounds
Once the sweet potatoes are roasted and slightly cooled, top each round with a small piece of burrata. Add a dollop of cranberry relish on top of the burrata, then sprinkle roasted pumpkin seeds over each piece.

Step 6: Garnish and Serve
Finish with a sprinkle of fresh thyme leaves and a pinch of flaked sea salt. Serve warm or at room temperature.