Caramelized Sweet Potato Rounds with Burrata, Beets & Walnut Sage Pesto

🍽️ Servings: 4

⏱️ Prep Time: 20 minutes

🔥 Cook Time: 25 minutes

💪 Calories: ~350 kcal per serving

🌿 Ingredients

For the Caramelized Sweet Potatoes:

• 2 medium sweet potatoes, peeled and sliced into 1/2-inch thick rounds

• 2 tablespoons olive oil

• 1 tablespoon maple syrup

• 1 teaspoon ground cinnamon

• Salt and freshly cracked black pepper, to taste

For the Walnut Sage Pesto:

• 1/2 cup walnuts, toasted

• 1 cup fresh sage leaves

• 1/4 cup Parmesan cheese, grated

• 1/2 cup olive oil

• 2 tablespoons lemon juice

• 1 clove garlic, minced

• Salt and pepper, to taste

For the Assembly:

• 1 ball Burrata cheese, torn into small pieces

• 1 medium beet, roasted and sliced (or use pre-roasted beets for convenience)

• Fresh sage leaves, for garnish (optional)

• Microgreens or arugula, for garnish (optional)

🔪 Instructions

Step 1: Roast the Sweet Potato Rounds

1. Preheat your oven to 400°F (200°C).

2. On a baking sheet, toss the sweet potato rounds with olive oil, maple syrup, cinnamon, salt, and pepper. Make sure the sweet potatoes are evenly coated.

3. Spread the sweet potato rounds in a single layer on the baking sheet.

4. Roast for 20–25 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized on the edges.

5. Remove from the oven and set aside to cool slightly.

Step 2: Make the Walnut Sage Pesto

1. In a food processor, combine the toasted walnuts, sage leaves, Parmesan cheese, garlic, and lemon juice.

2. Pulse until finely chopped.

3. While the processor is running, gradually add olive oil until the pesto reaches a smooth, spreadable consistency.

4. Season with salt and pepper to taste.

5. Set aside.

Step 3: Assemble the Dish

1. On a large serving platter or individual plates, arrange the caramelized sweet potato rounds.

2. Tear the Burrata cheese into pieces and place on top of each sweet potato round.

3. Scatter the roasted beet slices over the top.

4. Drizzle the walnut sage pesto generously over the sweet potatoes, Burrata, and beets.

5. Garnish with fresh sage leaves and microgreens or arugula for a fresh, peppery touch.

Step 4: Serve and Enjoy!

• Serve immediately as an appetizer or side dish. The sweetness of the potatoes, the creaminess of the Burrata, and the earthy flavor of the walnut sage pesto make for a perfect flavor combination.

💡 Tips & Variations

• Vegan option: Replace Burrata with a vegan cheese alternative, such as cashew cheese or a creamy tofu spread.

• Make it ahead: You can roast the sweet potatoes and prepare the pesto a day in advance to save time.

• Add protein: Add grilled chicken or salmon to make this a complete meal.

• Different nuts: If you prefer, you can substitute walnuts with pine nuts or pecans for a different flavor in the pesto.

🍽️ Serving Suggestions

• This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a refreshing sparkling water.

• It’s a perfect side dish for roasted meats or as part of a vegetarian feast.

• Great for holiday dinners or special occasions.

👩‍🍳 Who Will Love This Dish

• People who enjoy bold, contrasting flavors—the sweet potatoes, creamy Burrata, and earthy pesto complement each other perfectly.

• Ideal for those looking for a vegetarian or gluten-free dish that still feels indulgent and satisfying.