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.