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

There’s something magical about combining just a few fresh ingredients and watching them transform into something that feels special. That’s exactly what happens with these Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto. They’re a little rustic, a little refined—and perfect for everything from cozy dinner nights to elegant holiday gatherings.

Each bite offers something different: creamy burrata, sweet and hearty roasted sweet potatoes, earthy beets, and a herby walnut pesto that pulls it all together. It’s the kind of dish that looks like you spent hours on it, but really, it’s straightforward and totally manageable, even on a busy weeknight.

Let’s walk through everything you need to know—from why this recipe works so well, to a closer look at each component.

Why You’ll Love These Sweet Potato Rounds

This dish is a visual showstopper—golden sweet potato rounds stacked with creamy burrata and colorful roasted beets, all tied together with that rich, nutty pesto. But it’s not just about looks. It’s also:

• Flavor-forward: Each ingredient shines but also plays well with the others.

• Flexible: Serve it as an appetizer, a side, or even the centerpiece of a vegetarian meal.

• Make-ahead friendly: Roast your veggies and blend your pesto in advance. Assembly is quick and easy.

• Naturally gluten-free: Great for guests with dietary restrictions.

If you're planning a dinner party or just want something different for a weeknight dinner, this one delivers.

Key Ingredients Breakdown

Let’s break it down so you can understand what makes this dish tick—and how to make it your own if needed.

Sweet Potatoes

They’re the foundation of this recipe. When roasted, sweet potatoes caramelize beautifully, offering a slightly sweet, soft interior with crisp edges. Slice them about ½-inch thick so they’re sturdy enough to hold toppings but still tender inside.

Tip: No need to peel unless you prefer them that way. Just scrub well and slice evenly for consistent cooking.

Burrata

Burrata is mozzarella’s fancy cousin. It’s creamy, indulgent, and perfect for this dish. When you tear it open and spoon it over the rounds, it melts just slightly against the warmth of the sweet potato and adds that rich, buttery texture that makes people go “wow.”

Swaps: Can’t find burrata? Try fresh mozzarella or even a dollop of whipped ricotta.

Roasted Beets

Beets bring an earthy contrast to the sweetness of the potato and the richness of the cheese. Roasting them brings out their natural sugars and gives them those caramelized edges.

Note: Red beets will stain everything pink (which can be pretty), while golden beets offer a lighter, more mellow flavor.

Walnut Sage Pesto

This is where the magic happens. Instead of the usual basil and pine nuts, we go with toasted walnuts and fresh sage. Add garlic, parsley, Parmesan, and olive oil, and you've got something deeply savory and a little woodsy.

Pro tip: Toast the walnuts first—it makes a big difference in flavor.

Make it your own: Swap in basil or arugula if you don’t have sage or parsley.

Garnishes & Final Touches

Don’t skip these. A drizzle of honey adds a subtle sweetness that plays perfectly with the tangy cheese and earthy veg. Microgreens or fresh thyme give it a final burst of freshness and make it look restaurant-worthy.

Kitchen Tools You’ll Need

You won’t need anything fancy, but having the right tools helps things go smoothly:

• A large baking sheet (or two)

• A food processor (for the pesto)

• Parchment paper (makes cleanup easier)

• A sharp knife and cutting board

• Mixing bowls

Ingredient Substitutions and Variations

This recipe is super adaptable, so don’t worry if you’re missing a few items.

• Dairy-free? Use a cashew-based cheese spread or skip the cheese and add extra pesto.

• Nut-free? Try pumpkin seeds or sunflower seeds in place of walnuts.

• Herb swap? Sage gives the pesto a cozy fall vibe, but basil or cilantro will give it a brighter twist.

• Add protein: A slice of prosciutto on top takes it into light lunch territory.

Step-by-Step Instructions

Let’s bring it all together in four simple steps.

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the sweet potato rounds with a tablespoon of olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet. Make sure they’re not overlapping. Roast for 25–30 minutes, flipping them halfway through. You’re looking for golden edges and a soft interior.

Tip: If they’re browning too quickly, lower the oven temp slightly and add a few extra minutes.

Step 2: Roast the Beets

While the sweet potatoes are roasting, peel and dice your beets into small cubes. Toss them with olive oil, salt, and pepper. Spread them out on a separate sheet pan. Roast for 25–30 minutes, or until they’re tender and lightly caramelized.

Optional shortcut: Steam them slightly before roasting to cut down on oven time.

Step 3: Make the Walnut Sage Pesto

In a food processor, combine ½ cup toasted walnuts, 1 garlic clove, a handful of fresh sage leaves, ½ cup parsley, ¼ cup grated Parmesan, and ⅓ cup olive oil. Blend until creamy and smooth. Season with salt and pepper to taste.

Adjust to taste: If it feels too thick, add a splash more oil or a squeeze of lemon juice for brightness.

Step 4: Assemble the Rounds

Once everything is roasted and slightly cooled, you’re ready to assemble. Top each sweet potato round with a spoonful of walnut sage pesto. Tear off a piece of burrata and place it on top. Add a few cubes of roasted beet, then finish with a light drizzle of honey and a sprinkle of microgreens or fresh thyme.

Serving tip: They’re delicious warm or at room temp—great for prepping ahead.

Serving Suggestions

These sweet potato rounds are one of those rare dishes that work in just about any setting. Want to dress up your holiday table? They’ll steal the show. Need a standout side for Sunday dinner? Done. They also make a perfect vegetarian main dish when paired with a leafy salad or some crusty bread.

You can serve them warm, right out of the oven, or let them cool to room temperature—both ways are delicious. If you’re hosting a gathering, you’ll love that they don’t need to be piping hot to impress.

Pair them with:

• A crisp white wine like Sauvignon Blanc

• A fresh arugula salad with lemon vinaigrette

• Roasted chicken or grilled portobello mushrooms for a more complete meal

Make-Ahead and Storage Tips

This is one of those rare recipes that’s both make-ahead friendly and quick to assemble when it’s go-time.

To make ahead:

• Roast the sweet potatoes and beets the day before. Store them in airtight containers in the fridge.

• Blend the pesto and refrigerate it in a sealed jar. It keeps well for up to 3 days.

• Keep the burrata chilled and untouched until you're ready to serve.

For assembly:
It’s best to put everything together just before serving. This way, the burrata stays creamy, and the potatoes don’t lose their structure.

Leftovers:
If you have extras, store them in a container but keep the burrata separate if possible. Reheat the sweet potatoes and beets in a low oven before topping with fresh cheese and garnish.

Nutritional Highlights

While we won’t get too deep into numbers, it’s helpful to know this dish strikes a great balance. It’s satisfying without being heavy, thanks to a good mix of fiber, healthy fats, and protein.

Per serving (approx.):

• Calories: 310

• Gluten-free and vegetarian

• Rich in Vitamin A (thanks, sweet potatoes)

• Packed with omega-3s and antioxidants from the walnuts and beets

Expert Tips for Best Results

1. Don’t skip the toasting.
Toasting the walnuts deepens their flavor and gives the pesto its warm, nutty character. It’s a small step, but it goes a long way.

2. Keep everything bite-sized.
This dish is meant to be eaten in a couple of bites. Keep your beet cubes small and slice your sweet potatoes evenly so they cook at the same rate.

3. Don’t be afraid to adjust the pesto.
Add a little extra oil if it feels too thick, or a splash of lemon juice to brighten the flavor. Trust your tastebuds here.

4. Tear, don’t slice the burrata.
Tearing creates soft, natural shapes that nestle beautifully into the other ingredients and feel more elegant than uniform slices.

5. Taste everything as you go.
Roasted veggies need salt. Pesto should pop. Burrata should be creamy and rich. If it all tastes great separately, it’ll be even better together.

Common Mistakes to Avoid

Even simple recipes can have their pitfalls. Here are a few things to watch out for:

Overcrowding the pan: Sweet potatoes roast best when they have space. If they’re packed too tightly, they’ll steam instead of caramelize.

Not seasoning each layer: This dish is all about layers of flavor, so don’t forget to season the beets, the potatoes, and the pesto individually.

Using cold ingredients straight from the fridge: Let everything sit out for a few minutes before assembling. Burrata especially benefits from coming closer to room temp.

Skipping the garnish: That drizzle of honey and sprinkle of greens may seem optional, but they really bring the whole thing together.

Frequently Asked Questions

Can I make this vegan?
Yes! Swap the burrata for a plant-based cheese or a generous dollop of whipped cashew spread. Use nutritional yeast instead of Parmesan in the pesto, and skip the honey or use agave.

Do I have to peel the sweet potatoes?
Not at all. The skin becomes tender and adds a bit of texture. Just give them a good scrub.

Can I use store-bought pesto?
You can, but the walnut sage version here is what makes this recipe so special. It’s worth making your own, even just once.

What’s the best way to reheat leftovers?
Use the oven or toaster oven at 325°F until warmed through. Avoid microwaving if possible—it softens the sweet potatoes too much.

Is there a way to speed things up?
Yes. Roast both the beets and sweet potatoes at the same time on different racks in the oven. You can also use pre-cooked beets to cut down on prep.

Related Recipes

If you loved this Sweet Potato Rounds with Burrata recipe, you might enjoy these vibrant and veggie-forward dishes from Jennifer Recipes:

• Avocado Toast with Feta Cheese: A fresh and creamy brunch favorite.

• Green Tea Chews: Healthy bites with a unique twist.

• Baked Spinach Mushroom Quesadillas: A hearty, vegetarian-friendly option.

• Grilled Ratatouille: Charred and colorful vegetable medley.

• Marinated Cucumber Salad: Light, refreshing, and perfect as a pairing side.

Final Thoughts

This recipe checks all the boxes: easy to make, gorgeous on the plate, and full of flavor. Whether you’re serving guests or just treating yourself, it’s one of those dishes that feels thoughtful and celebratory without a ton of effort.

It’s also incredibly forgiving. Don’t have beets? Try roasted carrots. No burrata? Grab mozzarella. The heart of this dish is the balance of creamy, sweet, savory, and fresh—and that’s easy to achieve with whatever you have on hand.

If you’ve never paired roasted vegetables with creamy cheese and herby pesto, now’s your chance. Trust me—it’s a combination you’ll want to come back to again and again.

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