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

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.