Introduction

Oh, hello there, kitchen friend! Do you ever get that feeling, that warm, cozy craving for something that just feels like a hug in food form? Something that’s elegant enough for guests but so ridiculously simple you can whip it up on a weeknight? Well, I’ve got just the thing for you today. These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are pure magic. They remind me of autumn afternoons and festive gatherings, all rolled into one delightful bite. And the best part? They’re surprisingly quick to make, meaning more time for enjoying them (and maybe a glass of wine!).

Why You’ll Love This Recipe

Fast: Seriously, this comes together quicker than you think!
Easy: Minimal fuss, maximum flavor. Perfect for beginners and seasoned cooks alike.
Giftable: Okay, maybe not the assembled appetizer itself, but the pesto is a fantastic gift!
Crowd-pleasing: From picky eaters to gourmet foodies, everyone adores these.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need to make these beauties:

2 large sweet potatoes: The star of the show! Look for ones that are firm and smooth. We’ll peel and slice them into nice little ½-inch thick rounds.
2 tablespoons olive oil: For roasting those sweet potatoes to tender perfection.
½ teaspoon salt: To bring out all those sweet and savory flavors.
½ teaspoon black pepper: A little kick to balance the sweetness.
6 ounces burrata cheese: Oh, burrata! That creamy, dreamy, luxurious cheese that melts in your mouth. We’ll tear it into lovely little pieces.
1 cup roasted beets, diced: These add a gorgeous color and earthy sweetness. You can buy them pre-roasted, or roast them yourself for an extra layer of flavor!
½ cup walnuts: Lightly toasting them makes them extra nutty and delicious for our pesto.
1 clove garlic: For that punchy flavor in our pesto.
6 fresh sage leaves: Sage and sweet potato are a match made in heaven.
¼ cup Parmesan cheese, grated: Adds a salty, umami depth to the pesto.
⅓ cup olive oil: The base for our flavorful pesto.
1 tablespoon lemon juice: A little brightness to lift all the flavors.

How to Make It

Alright, let’s get cooking! It’s a simple process, and I’ll walk you through every step.

Preheat your oven: Get that oven nice and hot to 400°F (200°C). This is key for perfectly roasted sweet potatoes.
Prep the sweet potatoes: On a baking sheet (lining it with parchment paper makes cleanup a breeze, just saying!), toss your peeled sweet potato rounds with 2 tablespoons of olive oil, salt, and pepper. Make sure they’re all coated evenly. Lay them out in a single layer so they roast instead of steam.
Roast the sweet potatoes: Pop that baking sheet into your preheated oven. Roast for about 20-25 minutes, but don’t forget to flip them halfway through! You want them to be tender when you poke them with a fork and have those lovely little caramelized edges.
Whip up the pesto: While your sweet potatoes are doing their thing in the oven, let’s make that amazing pesto. Grab your food processor and add the toasted walnuts, garlic clove, and fresh sage leaves. Pulse, pulse, pulse until they’re all finely chopped.
Finish the pesto: Now, add the grated Parmesan cheese and that ⅓ cup of olive oil to the food processor. Process until it’s nice and smooth. Give it a little stir in with the lemon juice – this really wakes up the flavors!
Assemble your masterpieces: Once your sweet potatoes are perfectly roasted and slightly cooled, arrange them on a pretty serving platter. This is where the magic happens!
Layer on the goodness: Top each sweet potato round with a spoonful of those vibrant diced roasted beets and then nestle some of that creamy burrata cheese on top. It’s already looking so gorgeous, right?
Drizzle and serve: Finish everything off with a generous drizzle of your homemade walnut sage pesto. Serve immediately and watch them disappear!

Substitutions & Additions

The beauty of this recipe is how versatile it is! Feel free to play around:

For the Pesto: No walnuts? Pecans or even pine nuts work wonderfully. If you don’t have fresh sage, a little dried sage can be used, but start with a smaller amount. You could also swap the Parmesan for a good quality Pecorino Romano.
For the Beets: If you’re not a beet fan, roasted butternut squash cubes or even sun-dried tomatoes (chopped) can offer a delicious alternative.
For the Burrata: Fresh mozzarella balls (torn) or even dollops of ricotta cheese could work in a pinch, though burrata’s creaminess is hard to beat!
Extra Toppings: A sprinkle of pomegranate seeds for a festive touch, some toasted pumpkin seeds for crunch, or a drizzle of balsamic glaze would be absolutely divine.

Tips for Success

Here are a few little secrets from my kitchen to yours to ensure these turn out perfectly every time:

Sweet Potato Uniformity: Try to slice your sweet potatoes to a consistent ½-inch thickness. This ensures they all cook evenly.
Don’t Overcrowd the Pan: Giving the sweet potato rounds space on the baking sheet allows them to roast beautifully and get those nice caramelized edges. If your pan is too crowded, they’ll steam instead.
Taste Your Pesto: Always taste your pesto before serving! Adjust the lemon juice or salt if needed. It’s your creation!
Prep Ahead: You can roast the sweet potatoes and make the pesto a day in advance. Store them separately in airtight containers in the refrigerator. Then, all you have to do is assemble and serve!

How to Store It

These are truly best enjoyed fresh, right after assembly. However, if you have any leftovers:

Store any assembled rounds in an airtight container in the refrigerator for up to 1-2 days. The burrata might get a little firmer, but it will still be delicious. The pesto can be stored in an airtight container in the fridge for up to a week, topped with a thin layer of olive oil to prevent browning.

FAQs

Got questions? I’ve got answers!

Can I make the pesto without a food processor? Yes! You can finely mince the garlic and sage, then chop the walnuts very finely with a knife. Mix everything together in a bowl with the cheese, olive oil, and lemon juice. It will be a little more rustic, which is also delicious!
Where can I buy pre-roasted beets? Most grocery stores carry pre-cooked and vacuum-sealed beets in the produce section. They’re a lifesaver for quick recipes like this!
Can I roast the sweet potatoes ahead of time? Absolutely! Roast them as directed, let them cool completely, and store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a low oven (around 300°F/150°C) for a few minutes before assembling.

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

Elegant yet easy appetizer featuring roasted sweet potato rounds topped with creamy burrata, roasted beets, and a flavorful walnut sage pesto.

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Prep Time 15

Cook Time 25

Equipment

Food processor
Baking Sheet Lined with parchment paper for easier cleanup.
Oven

Ingredients

Sweet Potatoes

2 large sweet potatoes Peeled and sliced into ½-inch thick rounds.
2 tablespoons olive oil For roasting sweet potatoes.
0.5 teaspoon salt For roasting sweet potatoes.
0.5 teaspoon black pepper For roasting sweet potatoes.

Walnut Sage Pesto

0.5 cup walnuts Lightly toasted.
1 clove garlic
6 fresh leaves sage
0.25 cup Parmesan cheese Grated.
0.33 cup olive oil For pesto base.
1 tablespoon lemon juice

Assembly

6 ounces burrata cheese Torn into pieces.
1 cup roasted beets Diced.

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet lined with parchment paper, toss peeled sweet potato rounds with 2 tablespoons of olive oil, salt, and pepper. Ensure even coating. Arrange in a single layer.
2 large sweet potatoes
Roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
While sweet potatoes roast, make the pesto: In a food processor, pulse toasted walnuts, garlic clove, and fresh sage leaves until finely chopped.
2 large sweet potatoes
Add grated Parmesan cheese and ⅓ cup of olive oil to the food processor. Process until smooth. Stir in lemon juice.
2 large sweet potatoes
Arrange roasted sweet potato rounds on a serving platter.
2 large sweet potatoes
Top each round with diced roasted beets and then pieces of burrata cheese.
2 large sweet potatoes
Drizzle with walnut sage pesto and serve immediately.
2 large sweet potatoes

Notes

You can roast the sweet potatoes and make the pesto a day in advance. Store separately in airtight containers in the refrigerator. Assemble just before serving.