Name: Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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

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)

Cook Mode Prevent your screen from going dark

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