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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Sweet Potato Rounds:

2 large sweet potatoes, sliced into ½-inch rounds
2 tablespoons olive oil
Salt and pepper, to taste
For the Walnut Sage Pesto:

½ cup walnuts
1 cup fresh sage leaves
1 garlic clove
⅓ cup olive oil
2 tablespoons grated Parmesan cheese
Juice of ½ lemon
Salt, to taste
For Assembly:

1 cup roasted beets, diced
1 ball burrata cheese, torn into pieces
Extra fresh sage leaves for garnish (optional)

Instructions

Preheat Oven: Set oven to 400°F (200°C).

Roast Sweet Potatoes: Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and lightly golden.

Make the Pesto: In a food processor, combine walnuts, sage, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth, scraping down sides as needed. Add salt to taste.

Cool and Assemble: Allow sweet potatoes to cool slightly. Spread a small dollop of pesto on each round.

Top with Beets and Burrata: Add a few diced beets and a torn piece of burrata on top of each round.

Garnish and Serve: Add extra sage leaves if desired. Serve warm or at room temperature.