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Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto


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  • Author: Olivia
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

These sweet potato rounds are topped with creamy burrata, earthy roasted beets, and a vibrant walnut sage pesto. This combination of flavors and textures creates a stunning appetizer or side dish that’s as delicious as it is beautiful.


Ingredients

Scale

For the Sweet Potato Rounds:

  • 2 large sweet potatoes, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the Roasted Beets:

  • 2 medium beets, peeled and cut into small cubes
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the Walnut Sage Pesto:

  • 1/2 cup walnuts, toasted
  • 1/2 cup fresh sage leaves
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

For the Topping:

  • 1 ball burrata cheese
  • Fresh herbs (optional, for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the sweet potato rounds: Place sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until tender and lightly browned.
  3. Roast the beets: Toss beet cubes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, until tender.
  4. Make the walnut sage pesto: In a food processor, combine toasted walnuts, sage, Parmesan, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding more olive oil if needed to reach a creamy consistency.
  5. Assemble the dish: Arrange the roasted sweet potato rounds on a platter. Top each round with a spoonful of roasted beets and a piece of burrata cheese. Drizzle with walnut sage pesto.
  6. Serve and garnish: Garnish with fresh herbs if desired, and serve immediately.

Notes

  • You can prepare the roasted beets and walnut sage pesto in advance to save time.
  • For a slightly different flavor, you can swap out the walnuts for pine nuts in the pesto.

 

  • If you prefer, you can use goat cheese or ricotta in place of the burrata.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approx. 2-3 sweet potato rounds with toppings)
  • Calories: 300
  • Sugar: 10g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 20mg