Description
2 medium sweet potatoes, sliced into ½-inch rounds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup roasted beets, diced
8 ounces burrata cheese, torn into pieces
For the Walnut Sage Pesto:
1/2 cup walnuts, toasted
1/4 cup fresh sage leaves
1/2 cup fresh basil leaves
1/4 cup Parmesan cheese, grated
1 clove garlic
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the sweet potato rounds with olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet.
Roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
While the sweet potatoes roast, prepare the walnut sage pesto. In a food processor, blend walnuts, sage, basil, Parmesan, garlic, olive oil, salt, pepper, and
lemon juice until smooth. Set aside.
Once the sweet potatoes are done, let them cool slightly, then top each round with a piece of burrata and a few diced roasted beets.
Drizzle or dollop the walnut sage pesto over the rounds before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 180 per serving | Servings: 6
Step-by-Step Guide
Follow these detailed instructions for perfect Sweet Potato Rounds with Burrata and Walnut Sage Pesto.
- Prep & Roast: Preheat oven to 400°F (200°C). Line a baking sheet. Toss ½-inch sweet potato rounds with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Arrange in a single layer. Roast for 20-25 mins, flipping halfway, until tender and edges are caramelized.
- Make the Pesto: In a food processor, combine ½ cup toasted walnuts, ¼ cup sage, ½ cup basil, ¼ cup grated Parmesan, 1 garlic clove, ⅓ cup olive oil, ½ tsp salt, ¼ tsp pepper, and 1 tsp lemon juice. Pulse until a coarse paste forms. Taste and adjust seasoning.
- Assemble: Let sweet potatoes cool for 5 minutes. Top each round with a torn piece of burrata cheese and a spoonful of diced roasted beets.
- Finish: Generously drizzle or dollop the pesto over each assembled round. Serve immediately while the burrata is soft and the potatoes are warm.
Serving Suggestions
These elegant rounds are versatile. Serve them as a stunning appetizer on a platter for a dinner party. For a light meal, plate 3-4 rounds over a bed of peppery arugula dressed with lemon vinaigrette. They also pair beautifully with a simple grilled protein like chicken or salmon for a more substantial dinner. A crisp, dry white wine or sparkling rosé complements the rich, earthy flavors perfectly.
How-to Summary
Roast seasoned sweet potato rounds until caramelized. Blend toasted walnuts, fresh sage, basil, Parmesan, garlic, oil, and lemon into a pesto. Top each warm round with burrata, roasted beets, and a generous spoonful of the pesto.
Frequently Asked Questions
Can I make the pesto ahead of time? Yes. The pesto can be made up to 2 days in advance. Store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.
What can I substitute for burrata? Fresh mozzarella (ciliegine or bocconcini) is the best substitute. For a dairy-free option, try a creamy vegan mozzarella or a dollop of seasoned cashew cream.
How do I store and reheat leftovers? Store components separately. Assemble just before serving. Reheat sweet potato rounds in a toaster oven or air fryer to maintain texture.
Can I use a different nut for the pesto? Absolutely. Pecans, pine nuts, or almonds would work well. Toasting the nuts is crucial for deepening the flavor.
Do I have to use roasted beets? While roasted beets offer the best sweetness, high-quality pre-cooked vacuum-packed beets are a great time-saver. Avoid pickled beets, as the vinegar will clash.
Common Mistakes to Avoid
- Crowding the Pan: Arrange sweet potato rounds in a single layer with space. Crowding steams them, preventing proper caramelization.
- Over-processing the Pesto: Pulse the pesto ingredients until just combined. Over-blending can heat and bitter the herbs and oil.
- Using Cold Burrata: Let the burrata sit at room temperature for 20-30 minutes before assembling. Cold cheese won’t melt luxuriously on the warm potatoes.
- Skipping the Nut Toast: Toasting the walnuts is non-negotiable. It unlocks their oils and eliminates raw bitterness, creating a richer pesto.
Conclusion
This recipe transforms simple, wholesome ingredients into an impressive and flavorful dish. The combination of sweet, caramelized potatoes, creamy burrata, earthy beets, and herby, nutty pesto creates a perfect balance of textures and tastes. It’s a guaranteed crowd-pleaser that proves elegant food can be surprisingly straightforward to prepare. Enjoy the process and the delicious results.
