Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a colourful fall-inspired appetizer that combines tender roasted sweet potatoes with creamy burrata, earthy roasted beets, and a savoury walnut sage pesto. Dried cranberries and pomegranate arils add a bright touch of sweetness, while fresh sage and balsamic glaze bring everything together.
This elegant appetiser is easy to assemble and makes a beautiful centrepiece for entertaining. The sweet potato rounds work as a naturally hearty base, while the creamy burrata and textured walnut pesto add plenty of richness and flavour to every bite.
Ingredients
For the Sweet Potato Rounds:
- 2 large sweet potatoes, sliced into ¼-inch rounds (700 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp garlic powder (3 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp dried thyme (1 g)
- ¾ tsp kosher salt (4 g)
- ½ tsp black pepper (1 g)
For the Roasted Beets:
- 2 medium beets, peeled and cut into small wedges (300 g)
- 1 tbsp olive oil (15 ml)
- ¼ tsp kosher salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Walnut Sage Pesto:
- ¾ cup walnuts, roughly chopped (85 g)
- 1 cup fresh sage leaves, loosely packed (25 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 garlic clove (3 g)
- ⅓ cup olive oil (80 ml)
- 1 tbsp fresh lemon juice (15 ml)
- ¼ tsp kosher salt (1.5 g)
- ¼ tsp black pepper (0.5 g)
For the Topping:
- 8 oz burrata cheese (225 g)
- 2 tbsp dried cranberries (20 g)
- 1 tbsp fresh sage leaves, finely sliced (3 g)
- 1 tbsp pomegranate arils (15 g)
For Garnish (Optional):
- 1 tbsp toasted walnuts, chopped (8 g)
- 1 tsp fresh sage leaves
- 1 tbsp balsamic glaze (15 ml)
How to Make It
1. Roast the Beets
Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. Arrange the beet wedges on one baking sheet, drizzle with olive oil, and season with kosher salt and black pepper. Roast for 30–35 minutes, turning halfway through, until the beets are tender and lightly caramelised.
2. Roast the Sweet Potato Rounds
While the beets are roasting, arrange the sweet potato rounds in a single layer on the second prepared baking sheet. Brush both sides with olive oil and season with garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper.
Roast the sweet potato rounds for 25–30 minutes, flipping halfway through, until the centres are tender and the edges are lightly golden. Allow them to cool slightly before assembling.
3. Toast the Walnuts
Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently so they toast evenly without burning. Remove from the heat and let them cool slightly.
4. Make the Walnut Sage Pesto
Add the toasted walnuts, fresh sage, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper to a food processor. Pulse until the ingredients are finely chopped and combined, keeping the pesto slightly textured rather than completely smooth.
5. Assemble the Sweet Potato Rounds
Arrange the roasted sweet potato rounds on a large serving platter. Spoon a small amount of walnut sage pesto onto each round, spreading it gently across the surface.
6. Add the Burrata and Beets
Cut or gently tear the burrata into small portions and place some over each sweet potato round. Add pieces of roasted beet over and around the burrata, allowing some of the colourful beet pieces to remain visible.
7. Finish the Appetiser
Scatter the dried cranberries and pomegranate arils over the assembled sweet potato rounds. Drizzle a little more walnut sage pesto across the platter, then finish with sliced fresh sage and toasted walnuts.
8. Add the Final Garnish
Add a light drizzle of balsamic glaze over the platter, if desired. Serve the sweet potato rounds warm or at room temperature.
Why This Recipe Works
This appetiser brings together a satisfying combination of textures and flavours. Roasted sweet potatoes provide a tender, naturally sweet base, while creamy burrata contrasts beautifully with the earthy roasted beets and crunchy walnuts.
The walnut sage pesto adds savoury depth with Parmesan, garlic, fresh sage, lemon, and olive oil. Dried cranberries and pomegranate arils provide small bursts of sweetness and acidity, while balsamic glaze gives the finished platter an extra layer of tangy richness.
Tips for the Best Sweet Potato Rounds
- Slice evenly: Keep the sweet potato rounds close to ¼ inch thick so they roast at the same rate.
- Give the vegetables space: Arrange the sweet potatoes and beets in a single layer so they roast rather than steam.
- Watch the walnuts: Toast them over medium-low heat and stir frequently because they can brown quickly.
- Keep the pesto textured: Pulse the ingredients rather than processing continuously for a more rustic texture.
- Add burrata last: Place the burrata on the roasted sweet potatoes shortly before serving for the creamiest texture.
- Drizzle lightly: Use the balsamic glaze sparingly so it complements rather than overwhelms the pesto and burrata.
Serving Suggestions
Serve these sweet potato rounds as an appetiser for a dinner party, holiday gathering, autumn celebration, or relaxed weekend meal. Arrange them closely together on a large platter so the contrasting colours of the sweet potato, beetroot, burrata, cranberries, and pomegranate create an inviting presentation.
For the best texture, serve the roasted sweet potatoes and beets warm or allow them to come to room temperature before assembling. Keep the pesto, burrata, and toppings ready separately until you are close to serving time.
Frequently Asked Questions
Can I make the sweet potatoes and beets ahead of time?
Yes. The roasted sweet potatoes and beets can be prepared ahead and brought back to room temperature before assembly. Assemble the platter closer to serving time for the best texture.
Can I use a different cheese instead of burrata?
Fresh mozzarella can be used as an alternative if burrata is not available. The result will be slightly less creamy, but it will still pair well with the roasted sweet potatoes, beets, and walnut sage pesto.
What type of sweet potatoes work best?
Choose large sweet potatoes that are relatively even in shape. This makes it easier to cut consistent rounds that roast evenly and are easy to top.
Can I prepare the walnut sage pesto ahead?
Yes. The pesto can be prepared ahead and kept refrigerated until needed. Let it sit briefly before serving and stir it well so it is easy to spoon over the sweet potato rounds.
How do I keep the walnuts crunchy?
Allow the toasted walnuts to cool completely before using them as a garnish. Add them shortly before serving so they retain their crunch.
Can I serve this appetiser at room temperature?
Yes. These sweet potato rounds can be served warm or at room temperature, making them convenient for entertaining and buffet-style meals.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Calories | 430 |
| Protein | 12 g |
| Carbohydrates | 38 g |
| Fat | 27 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 560 mg |
Final Thoughts
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a colourful and flavourful appetiser that feels special without requiring complicated preparation. The combination of roasted vegetables, creamy cheese, crunchy walnuts, and fresh seasonal toppings makes every bite satisfying.
Whether served for a festive gathering or as a beautiful starter for a cosy autumn meal, this platter offers a delicious balance of sweet, savoury, creamy, earthy, and tangy flavours. Assemble it just before serving and finish with the fresh sage, pomegranate, walnuts, and balsamic glaze for an eye-catching presentation.
Print
Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
- Total Time: 50 minutes
Description
A colourful fall-inspired appetizer featuring tender roasted sweet potato rounds topped with creamy burrata, earthy roasted beets, savoury walnut sage pesto, dried cranberries, pomegranate arils, and a touch of balsamic glaze.
Ingredients
For the Sweet Potato Rounds
2 large sweet potatoes, sliced into ¼-inch rounds (700 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
½ tsp smoked paprika (1 g)
½ tsp dried thyme (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Roasted Beets
2 medium beets, peeled and cut into small wedges (300 g)
1 tbsp olive oil (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Walnut Sage Pesto
¾ cup walnuts, roughly chopped (85 g)
1 cup fresh sage leaves, loosely packed (25 g)
½ cup grated Parmesan cheese (50 g)
1 garlic clove (3 g)
⅓ cup olive oil (80 ml)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Topping
8 oz burrata cheese (225 g)
2 tbsp dried cranberries (20 g)
1 tbsp fresh sage leaves, finely sliced (3 g)
1 tbsp pomegranate arils (15 g)
For Garnish (Optional)
1 tbsp toasted walnuts, chopped (8 g)
1 tsp fresh sage leaves
1 tbsp balsamic glaze (15 ml)
Instructions
1. Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. Arrange the beet wedges on one baking sheet, drizzle with olive oil, and season with kosher salt and black pepper.
2. Roast the beets for 30–35 minutes, turning halfway through, until tender and lightly caramelised.
3. While the beets roast, arrange the sweet potato rounds in a single layer on the second prepared baking sheet. Brush both sides with olive oil and season with garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper.
4. Roast the sweet potato rounds for 25–30 minutes, flipping halfway through, until the centres are tender and the edges are lightly golden. Allow them to cool slightly before assembling.
5. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently so they toast evenly without burning. Remove from the heat and let them cool slightly.
6. Add the toasted walnuts, fresh sage, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper to a food processor. Pulse until finely chopped and combined, keeping the pesto slightly textured rather than completely smooth.
7. Arrange the roasted sweet potato rounds on a large serving platter. Spoon a small amount of walnut sage pesto onto each round and spread gently across the surface.
8. Cut or gently tear the burrata into small portions and place some over each sweet potato round.
9. Add pieces of roasted beet over and around the burrata, allowing some of the colourful beet pieces to remain visible.
10. Scatter the dried cranberries and pomegranate arils over the assembled sweet potato rounds.
11. Drizzle a little more walnut sage pesto across the platter, then finish with sliced fresh sage and toasted walnuts.
12. Add a light drizzle of balsamic glaze over the platter, if desired. Serve the sweet potato rounds warm or at room temperature.
Notes
Slice the sweet potatoes evenly and keep them close to ¼ inch thick so they roast at the same rate.
Arrange the sweet potatoes and beets in a single layer with enough space so they roast rather than steam.
Toast the walnuts over medium-low heat and stir frequently because they can brown quickly.
Pulse the pesto instead of processing continuously to maintain a rustic, textured consistency.
Place the burrata on the roasted sweet potatoes shortly before serving for the creamiest texture.
The roasted sweet potatoes and beets can be prepared ahead and brought to room temperature before assembly.
The walnut sage pesto can be prepared ahead and refrigerated until needed. Let it sit briefly and stir before serving.
Fresh mozzarella can replace burrata if needed, although the result will be slightly less creamy.
Choose large, relatively even sweet potatoes for consistent rounds that roast evenly.
Allow toasted walnuts to cool completely and add them shortly before serving to help retain their crunch.
The assembled appetizer can be served warm or at room temperature, making it convenient for entertaining.
Drizzle balsamic glaze lightly so it complements rather than overwhelms the pesto and burrata.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
