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Sweet Potato Rounds

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

Elegant and flavorful, these sweet potato rounds are topped with creamy burrata, earthy roasted beets, and a vibrant walnut sage pesto. Perfect as a vegetarian appetizer, side dish, or stylish party bite.

  • Total Time: 50 minutes
  • Yield: Serves 6 as an appetizer or 3–4 as a light main 1x

Ingredients

Scale

For the Base:

  • 2 large sweet potatoes, sliced into ½-inch rounds
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Walnut Sage Pesto:

  • 1 cup fresh sage leaves
  • ½ cup walnuts
  • ½ cup olive oil
  • 1 garlic clove
  • Salt to taste

Toppings:

  • 8 oz burrata cheese
  • 2 medium roasted beets, peeled and diced
  • Optional garnishes: crushed walnuts, fresh sage, microgreens

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato rounds with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
  3. Roast beets separately until soft, then peel and dice.
  4. Make pesto by blending sage, walnuts, garlic, and olive oil until smooth. Season with salt.
  5. Assemble: Place sweet potato rounds on a platter, top with diced beets and torn burrata. Drizzle pesto on top.
  6. Garnish with extra sage, microgreens, or crushed walnuts if desired. Serve warm or at room temperature.
  • Author: Norah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Side Dish, Vegetarian Main
  • Method: Roasted, Assembled
  • Cuisine: Modern American, Seasonal Vegetarian

Keywords: sweet potato rounds with burrata, vegetarian holiday appetizers, roasted beet and burrata, walnut sage pesto, gluten-free entertaining recipe