Name: Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Modern American
Ingredients: 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds; 2 tbsp olive oil; Salt and black pepper to taste; 1 cup roasted beets, diced; 1/2 cup walnuts; 1/4 cup fresh sage leaves; 1/4 cup fresh parsley; 1/4 cup grated Parmesan cheese; 1 garlic clove; 1/2 cup olive oil (for pesto); 1 tbsp lemon juice; Salt and pepper to taste; 8 oz burrata cheese

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If you’re craving something vibrant, comforting, and outrageously crave-worthy, these Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are about to become your new favorite party trick. Imagine creamy burrata melting over warm, caramelized sweet potato, topped with earthily sweet beets and the most fragrant, spoonable walnut-sage pesto ever. Every colorful bite is a celebration of texture and flavor, and it’s as beautiful on the platter as it is quick to disappear. Whether you’re hosting friends or making a special weekday snack, this is the veggie-forward showstopper you’ll want on repeat.

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

Ingredients You’ll Need

Each simple ingredient here plays a starring role: the sweet potatoes give you a sweet, crisp base, while burrata and roasted beets add creamy richness and earthy depth. The Walnut Sage Pesto ties everything together with a herby, nutty finish that’s hard to resist. Here’s what you’ll need to bring this color-packed creation to life:

Sweet Potatoes: Slice into thick rounds for the perfect base that crisps up beautifully when roasted.
Olive Oil: Adds richness and helps everything roast to golden perfection; use a fruity, good-quality oil if possible.
Salt and Black Pepper: Essential for seasoning and coaxing out all those earthy and sweet flavors.
Roasted Beets: Dice them up for sweet, earthy pops of color and flavor; you can roast ahead or buy pre-roasted for ease.
Burrata Cheese: The creamy center and soft exterior add serious decadence to every bite.
Walnuts: Give the pesto its signature crunch and toasty depth; try lightly toasting them first for extra flavor.
Fresh Sage Leaves: These bring a unique, woodsy aroma to the pesto that loves pairing with sweet potato and beets.
Fresh Parsley: Keeps the pesto fresh and bright, balancing out the richness.
Parmesan Cheese: Adds salty, nutty complexity to the pesto’s flavor.
Garlic Clove: A single clove gives the pesto just the right punch without overpowering the other herbs.
Olive Oil (for pesto): Stream this in to help the pesto become glossy, smooth, and dippable.
Lemon Juice: Just a splash lifts all the flavors with its brightness.
Salt and Pepper (for pesto): Season to your taste for that perfect savory finish.

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

Step 1: Roast the Sweet Potato Rounds

Start by preheating your oven to 400°F (200°C). Toss the peeled and sliced sweet potatoes with olive oil, salt, and pepper in a big bowl. Arrange them in a single layer on a parchment-lined baking sheet, making sure they aren’t crowded—this helps them get those lovely crispy edges. Roast for 25 to 30 minutes, flipping halfway, until golden and tender. This is where the magic begins; the sweet potatoes should be soft in the center and slightly caramelized at the edges.

Step 2: Prepare the Walnut Sage Pesto

While your sweet potato rounds work their magic in the oven, it’s time to make that fragrant pesto. Add the walnuts, fresh sage, parsley, Parmesan, garlic, lemon juice, and a pinch of salt and pepper to your food processor. Pulse it all together until the nuts are finely chopped and the herbs look bright and flecked. With the motor running, drizzle in the olive oil until the mixture is smooth but still has a little texture—think spreadable, but scoopy. Taste for seasoning; you might want a little extra salt or a bit more lemon for brightness.

Step 3: Assemble the Rounds

Once the sweet potato slices are out and still warm, move them gently to a serving platter. Tear the burrata into rustic pieces and dollop generously on each round (the cream will start to melt slightly, which is exactly what you want). Pile a spoonful of roasted beets over the cheese, letting their jewel-red color pop against the white burrata. Finally, add a hearty swirl of walnut sage pesto over the top. The finished Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto should look like little works of art!

Step 4: Serve and Enjoy

Bring the assembled rounds straight to the table while they’re still slightly warm or at room temperature. The contrast of flavors and creamy/crunchy textures will wow your guests—and maybe even you! Leftovers disappear fast, so grab one for yourself before sharing.

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

Garnishes

Finish your Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto with a sprinkle of extra toasted walnuts for crunch, a scattering of torn fresh sage leaves, and a drizzle of extra-virgin olive oil for that little touch of shine. Even a hint more lemon zest gives the whole dish a lively, aromatic kick. These tiny finishing touches will make each bite taste as gorgeous as it looks.

Side Dishes

Serve alongside a crisp arugula salad dressed with lemon vinaigrette or a platter of roasted vegetables for a colorful spread. The rounds also play nicely as an appetizer for a larger meal or as the centerpiece for a light, celebratory lunch. The richness of the burrata and pesto is lovely against simpler, citrusy or vinegary sides.

Creative Ways to Present

Arranging the Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto on a rustic wooden board makes them party-ready, or stack them on a tiered cake stand for an eye-catching centerpiece. Threading them onto small skewers or tucking them into lettuce cups ups the fun factor for casual gatherings or picnics. For a plated starter, lean a few rounds atop a bed of dressed greens and finish with extra pesto drizzle.

Make Ahead and Storage

Storing Leftovers

Place any leftover Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto in an airtight container and refrigerate. The textures won’t be quite as crisp as when freshly roasted, but the flavors actually meld more as they sit, making a delicious refrigerated snack or next-day lunch. The burrata may lose some creaminess, so enjoy leftovers within 1 to 2 days for best results.

Freezing

While you can freeze roasted sweet potatoes and pesto individually, it’s best not to freeze the assembled dish, since burrata’s delicate texture doesn’t respond well to freezing. For meal prep, freeze roasted sweet potato rounds and walnut sage pesto separately in airtight containers, then thaw overnight in the fridge before assembling fresh.

Reheating

To reheat, spread the sweet potato rounds in a single layer on a baking sheet and warm them in a 350°F oven for about 10 minutes, until just heated through. Add the burrata, beets, and pesto after reheating; this keeps the cheese from melting too much and preserves the bright flavor of the pesto.

FAQs

Can I use store-bought pesto instead of making the walnut sage version?

Absolutely! Store-bought pesto works in a pinch, especially if you’re pressed for time. However, the walnut sage pesto in this recipe has a uniquely earthy, aromatic twist that really sets Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto apart. Homemade is totally worth it if you can swing it!

Is this recipe gluten-free?

Yes, Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are entirely gluten-free as written, making them perfect for sharing with friends and family who have dietary restrictions. Just be sure your Parmesan and burrata are certified gluten-free if cross-contamination is a concern.

Can I make this recipe vegan?

With a few tweaks, you absolutely can! Try swapping burrata for a creamy vegan cheese (like a rich cashew spread), use a plant-based Parmesan or nutritional yeast in the pesto, and you’ll have a vegan-friendly centerpiece everyone can enjoy.

How do I roast beets from scratch?

To roast beets yourself, scrub and trim them, then wrap individually in foil and bake at 400°F for 45-60 minutes until fork-tender. Peel and dice once cooled. Roasting brings out their natural sweetness—the perfect match for the other flavors in Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto.

Can I use a different cheese instead of burrata?

Of course! While burrata’s creamy filling is extra luxurious, you could swap in fresh mozzarella, goat cheese, or even whipped ricotta. Each variation gives a subtle twist, so use whatever creamy cheese you love or have on hand.

Final Thoughts

If you’re ready to wow your friends or treat yourself to something gorgeous and downright satisfying, give these Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto a try. They’re special enough for a party but simple enough for a cozy night in. Every bite is a reminder that bright, beautiful food can taste just as incredible as it looks!

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

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4.9 from 19 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a delightful combination of flavors and textures, making them a perfect appetizer or side dish for any occasion. The sweet potatoes are roasted to perfection, then topped with creamy burrata, earthy roasted beets, and a flavorful walnut sage pesto.

Ingredients

Scale

Sweet Potato Rounds:

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

Roasted Beets:

1 cup roasted beets, diced

Walnut Sage Pesto:

1/2 cup walnuts
1/4 cup fresh sage leaves
1/4 cup fresh parsley
1/4 cup grated Parmesan cheese
1 garlic clove
1/2 cup olive oil (for pesto)
1 tbsp lemon juice
Salt and pepper to taste

Additional:

8 oz burrata cheese

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare sweet potatoes: Toss sweet potato rounds with olive oil, salt, and pepper. Arrange on a parchment-lined baking sheet and roast for 25–30 minutes until tender and slightly crispy, flipping halfway through.
Make walnut sage pesto: In a food processor, combine walnuts, sage, parsley, Parmesan, garlic, lemon juice, salt, and pepper. Stream in olive oil until smooth.
Assemble: Transfer roasted sweet potato rounds to a serving platter. Top each with burrata, roasted beets, and walnut sage pesto.
Serve: Serve immediately.