Every holiday season, I’m on the hunt for appetizers that feel both cozy and a little elevated, something that makes guests pause and say, “Wow,” without being fussy. That’s exactly how these Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto came about. The first time I made them for family, they vanished from the platter so quickly I had to sneak a couple aside just for me.
What I love most is how each bite is a little journey. The sweet potatoes roast until their edges caramelize into this candy-like crispness. Then comes the burrata, soft and creamy, melting just slightly over the warmth. Add the roasted beets with their earthy sweetness, and top it all off with the nutty, herby punch of walnut sage pesto. It’s rich, fresh, and layered with flavor.
They’re colorful, seasonal, and beautiful on a platter, yet simple enough to make anytime.
Essential Elements and Equipment
To make this recipe shine, a few key tools and ingredients are essential:
- Sharp chef’s knife for evenly slicing the sweet potatoes into ½-inch rounds.
- Baking sheet lined with parchment paper to help the rounds roast evenly and prevent sticking.
- Food processor or blender for making the walnut sage pesto.
- Fresh burrata cheese is non-negotiable here. Its creaminess is what makes these bites irresistible.
- Roasted beets add earthiness and vibrant color, pairing beautifully with the sweet potatoes.
- Walnuts and fresh sage create a unique, nutty-herbal pesto that’s different from the usual basil variety.
These elements ensure your dish turns out rich in flavor and beautiful on the plate, making it perfect for entertaining.
What Makes This Recipe Work
- Balanced flavors: The natural sweetness of roasted sweet potatoes balances perfectly with creamy burrata, earthy beets, and savory pesto.
- Texture contrast: Caramelized rounds, creamy cheese, tender beets, and slightly crunchy walnuts give each bite layers of texture.
- Seasonal ingredients: Sweet potatoes and sage are fall and winter staples, making this recipe perfect for colder months and holiday gatherings.
- Easy preparation: Even though the presentation looks fancy, the steps are simple and approachable. Most of the work is just roasting and assembling.
- Make-ahead friendly: You can roast the potatoes and prepare the pesto ahead of time, then just assemble before serving.
This combination of ease, flavor, and presentation is what makes the recipe not only work but stand out.
Ingredients You’ll Need
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 ounces burrata cheese, torn into small pieces
- 1 cup roasted beets, diced
- ½ cup walnuts, lightly toasted
- 1 clove garlic
- 6 fresh sage leaves
- ¼ cup Parmesan cheese, grated
- ⅓ cup olive oil
- 1 tablespoon lemon juice
Preparation
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures the sweet potatoes don’t stick and helps them roast evenly.
Step 2: Slice the peeled sweet potatoes into ½-inch rounds, trying to keep them uniform so they cook at the same pace. Arrange the slices in a single layer on the prepared baking sheet. Brush both sides with olive oil and sprinkle evenly with salt and black pepper.
Step 3: Roast the sweet potato rounds for 20–25 minutes, flipping halfway through. You’ll know they’re ready when the edges are lightly caramelized and the centers are tender enough to pierce with a fork.
Step 4: While the potatoes are roasting, prepare the walnut sage pesto. In a food processor, combine the toasted walnuts, garlic, sage leaves, Parmesan cheese, olive oil, and lemon juice. Pulse until it forms a thick, aromatic pesto. If the mixture feels too thick, add a splash more olive oil until it’s smooth but still has a little texture.
Step 5: Once the sweet potatoes are done, remove them from the oven and let them cool for just a few minutes so the cheese doesn’t melt too quickly.
Step 6: Top each round with a small piece of burrata, allowing its creamy center to soften slightly over the warm, sweet potato base. Add a spoonful of diced roasted beets on top of the cheese.
Step 7: Finish each round with a drizzle of the walnut sage pesto. You can also add an extra sprinkle of chopped walnuts or a few fresh sage leaves for garnish if you’d like.
Step 8: Serve warm or at room temperature. These make a stunning appetizer, but they also work as a festive side dish.
Easy Variations to Try
One of the reasons I adore this recipe is how flexible it can be. Once you’ve mastered the basic version, you can play around with different ingredients to suit your mood, your guests, or even what you already have in the fridge.
- Cheese swaps: If burrata isn’t available, fresh mozzarella works wonderfully. Goat cheese adds a tangy edge, while brie provides a rich, buttery flavor.
- Nut variations: Walnuts are traditional in this pesto, but pecans or almonds can add a different dimension. Pistachios, with their subtle sweetness, pair beautifully with roasted beets.
- Herbal twist: Sage brings earthiness, but fresh basil or parsley can create a lighter pesto more reminiscent of summer.
- Add a touch of sweetness: A drizzle of honey or balsamic glaze can add a sweet contrast to the savory pesto and creamy burrata.
- Roasted vegetables: Try swapping the beets for roasted butternut squash, caramelized onions, or even roasted bell peppers for a different flavor profile.
- Spice it up: Sprinkle a pinch of red pepper flakes into the pesto or over the rounds for just a hint of heat.
These small changes can give you endless variations while keeping the heart of the recipe intact.
How to Serve
These sweet potato rounds are versatile when it comes to serving. Here are a few ideas to make them shine on your table:
- Appetizer platter: Arrange the rounds on a large serving board with sprigs of fresh sage or thyme tucked around them for a rustic, inviting look.
- Holiday side dish: Serve alongside roasted meats, turkey, or ham at a festive dinner. Their bright colors and bold flavors make them a showstopper.
- Light lunch or dinner: Pair the rounds with a crisp green salad and maybe a cup of soup for a comforting, balanced meal.
- Party bites: These rounds hold up beautifully at room temperature, so they’re ideal for potlucks, buffets, or cocktail parties.
- Brunch addition: Place them next to quiches, frittatas, or other breakfast items for a sweet-meets-savory touch.
No matter how you present them, they bring both flavor and beauty to the table.
Recipe Tips
- Roast the sweet potatoes in a single layer. Overcrowding the pan will cause them to steam instead of caramelize.
- Use freshly roasted or packaged pre-roasted beets to save time. Just make sure they’re diced into small pieces for easy topping.
- Burrata is best added just before serving, as it softens quickly and can lose its creaminess if it sits too long on hot potatoes.
- If you want to prep ahead, roast the potatoes and make the pesto earlier in the day. When ready to serve, warm the rounds slightly and assemble with burrata and beets.
- Toasting the walnuts before blending gives the pesto a deeper, nuttier flavor.
- If your pesto is too thick, loosen it with a splash of warm water or a drizzle of extra olive oil.
These tips will help your dish come together smoothly, even if you’re juggling other dishes at the same time.
Cooking Notes
- Roast the sweet potatoes until just caramelized. Don’t let them burn, or they’ll become bitter.
- Burrata should be torn gently by hand rather than cut with a knife to preserve its creamy interior.
- Season your pesto gradually. It’s easier to add more lemon or salt later than to fix an overly sharp batch.
- Use parchment paper to prevent sticking and make cleanup effortless.
- These are best served warm, but if you’re bringing them to a gathering, they’re equally delicious at room temperature.
Nutritional Information
- Calories: ~220 per serving (2–3 rounds)
- Protein: 6g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 5g
- Sodium: 220mg
(Nutrition may vary depending on portion size and exact ingredients used.)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12–14 rounds (4–6 servings)
FAQs
1. Can I make this dish ahead of time?
Yes. You can roast the sweet potatoes and prepare the pesto earlier in the day. Store them separately, then assemble with burrata and beets just before serving to keep everything fresh.
2. What can I use if I don’t have burrata?
Mozzarella, goat cheese, or brie are great substitutes. Each brings its own unique character, but still pairs beautifully with the sweet potatoes and beets.
3. Can I freeze the leftovers?
I wouldn’t recommend freezing these, as burrata doesn’t hold up well in the freezer. The potatoes may also lose their texture. Instead, store leftovers in the fridge for up to two days and enjoy gently reheated.
4. How do I make this recipe dairy-free?
Skip the burrata and Parmesan in the pesto. Instead, try a cashew cream drizzle or use a dairy-free soft cheese alternative.
Conclusion
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto aren’t just another appetizer. They’re the kind of dish that instantly sparks conversation, brightens the table with color, and offers that perfect mix of earthy, sweet, creamy, and nutty in every bite.
For me, cooking at home has always been about more than feeding people. It’s about creating small moments that linger in laughter over a platter, someone taking that second (or third) bite, the quiet joy of seeing something simple turn into something memorable. These rounds do all of that. They’re easy enough to make on a weeknight, impressive enough for guests, and comforting enough to enjoy all on your own.
So, gather your ingredients, preheat the oven, and give these a try. Don’t be surprised if they become the dish everyone talks about long after the table is cleared.
Print
- Total Time: 40 minutes
- Yield: 12–14 rounds (4–6 servings) 1x
Ingredients
Ingredients You’ll Need
- 2 large sweet potatoes, peeled and sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 ounces burrata cheese, torn into small pieces
- 1 cup roasted beets, diced
- ½ cup walnuts, lightly toasted
- 1 clove garlic
- 6 fresh sage leaves
- ¼ cup Parmesan cheese, grated
- ⅓ cup olive oil
- 1 tablespoon lemon juice
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures the sweet potatoes don’t stick and helps them roast evenly.
Step 2: Slice the peeled sweet potatoes into ½-inch rounds, trying to keep them uniform so they cook at the same pace. Arrange the slices in a single layer on the prepared baking sheet. Brush both sides with olive oil and sprinkle evenly with salt and black pepper.
Step 3: Roast the sweet potato rounds for 20–25 minutes, flipping halfway through. You’ll know they’re ready when the edges are lightly caramelized and the centers are tender enough to pierce with a fork.
Step 4: While the potatoes are roasting, prepare the walnut sage pesto. In a food processor, combine the toasted walnuts, garlic, sage leaves, Parmesan cheese, olive oil, and lemon juice. Pulse until it forms a thick, aromatic pesto. If the mixture feels too thick, add a splash more olive oil until it’s smooth but still has a little texture.
Step 5: Once the sweet potatoes are done, remove them from the oven and let them cool for just a few minutes so the cheese doesn’t melt too quickly.
Step 6: Top each round with a small piece of burrata, allowing its creamy center to soften slightly over the warm, sweet potato base. Add a spoonful of diced roasted beets on top of the cheese.
Step 7: Finish each round with a drizzle of the walnut sage pesto. You can also add an extra sprinkle of chopped walnuts or a few fresh sage leaves for garnish if you’d like.
Step 8: Serve warm or at room temperature. These make a stunning appetizer, but they also work as a festive side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Sodium: 220
- Carbohydrates: 18
- Protein: 6