Description
These savory sweet potato rounds are topped with creamy burrata, roasted beets, and a vibrant walnut sage pesto. Perfect as an appetizer or light dinner.
Ingredients
Scale
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium beets, roasted and sliced
- 4 oz burrata cheese
- For the walnut sage pesto:
- 1 cup walnuts
- 1/2 cup fresh sage leaves
- 1/3 cup grated Parmesan
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato rounds with olive oil, salt, and pepper. Arrange on a baking sheet.
- Roast sweet potatoes for 20-25 minutes until tender and golden, flipping halfway.
- Meanwhile, roast beets wrapped in foil at 400°F for 45-60 minutes until tender. Let cool, peel, and slice.
- Make the pesto: In a food processor, blend walnuts, sage, Parmesan, olive oil, lemon juice, and salt until smooth.
- Assemble: Place sweet potato rounds on a serving platter. Top each with a slice of roasted beet, a small piece of burrata, and a drizzle of walnut sage pesto.
- Serve immediately.
Notes
You can swap burrata for fresh mozzarella if desired. Beets can be roasted ahead of time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 10 g
- Fat: 30 g
- Carbohydrates: 35 g
- Protein: 12 g