There are some recipes that quietly steal the show — the kind that make your guests pause mid-conversation and say, “What is this?” with that sparkle in their eyes. This Sweet Potatoes with Burrata dish is exactly that moment on a plate. With roasted beets, creamy burrata, and a nutty walnut sage pesto, it’s the kind of side that feels sophisticated yet soulfully simple.
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Why You’ll Love This Recipe
There’s something magical about how humble vegetables can transform into a dish worthy of your favorite restaurant menu. This one checks all the boxes:
- 🌿 Restaurant-worthy elegance with minimal effort
- 🍠 Naturally sweet, earthy, and creamy flavors in perfect balance
- 🧀 Beautiful layers that look stunning on any table
- 🕓 Make-ahead friendly – ideal for dinner parties or holidays
- 🥂 Versatile – serve it as an appetizer, side, or even a light meal
I first created this recipe for a cozy fall dinner with friends — the kind with candles, laughter, and comfort food. When the platter hit the table, conversation stopped. That first bite of roasted sweetness, creamy burrata, and herby pesto was met with pure, happy silence… the best compliment any cook can receive!
The Taste
Each forkful brings together the best of all worlds:
- Sweet potatoes offer caramelized warmth.
- Beets bring deep, earthy tones and vibrant color.
- Burrata melts luxuriously over the warm vegetables.
- And that walnut sage pesto… oh, the way it drapes over everything like liquid gold!
The result is a dish that’s comforting yet refined — anything but boring.
Benefits of This Recipe
Besides tasting like something from a fine restaurant, this dish:
- Is vegetarian and gluten-free
- Delivers fiber, vitamins A & C, and healthy fats
- Can be served warm, chilled, or room temperature
- Keeps beautifully for meal prep or entertaining
Ingredients You’ll Need
🧡 For the Sweet Potatoes
- 2 medium sweet potatoes, sliced into ½-inch rounds
- 1 tbsp olive oil
- Salt and pepper, to taste
❤️ For the Roasted Beets
- 2 medium beets, trimmed, roasted, peeled, and sliced
- Aluminum foil, for roasting
💚 For the Walnut Sage Pesto
- ½ cup walnuts, toasted
- 1 cup fresh sage leaves (or a mix of sage and basil)
- 1 clove garlic
- ⅓ cup olive oil (plus more if needed)
- Salt and pepper, to taste
🤍 For Assembly and Garnish
- 8 oz burrata cheese, torn into pieces (or fresh mozzarella if unavailable)
- ¼ cup toasted walnuts, chopped
- Fresh sage or basil, for garnish
- Extra virgin olive oil, to drizzle
Tools You’ll Need
- Baking sheet
- Aluminum foil
- Food processor
- Sharp knife
- Skillet (for toasting nuts)
Step-by-Step Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Arrange sweet potato slices in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway, until golden at the edges and tender in the middle.
Step 2: Roast the Beets
Wrap each beet individually in foil and place on a baking sheet. Roast at the same temperature for 45–60 minutes, until a knife pierces easily. Cool slightly, then rub off the skins with a paper towel and slice into rounds.
Step 3: Make the Walnut Sage Pesto
Toast walnuts in a dry skillet over medium heat for about 3–4 minutes, stirring until fragrant. In a food processor, blend toasted walnuts, sage leaves, garlic, olive oil, salt, and pepper. Pulse until smooth but still slightly textured — a rustic pesto that clings beautifully to each bite.
Step 4: Assemble the Layers
Arrange sweet potato rounds on a serving platter. Top each with a roasted beet slice and a piece of burrata. Spoon pesto generously over the top, letting it cascade down the sides.
Step 5: Garnish and Serve
Sprinkle with toasted walnuts, add a few fresh sage leaves, and drizzle with your best olive oil. Serve warm or at room temperature — both are divine!
Serving Suggestions
This colorful dish pairs wonderfully with:
- A crisp Sauvignon Blanc or Pinot Grigio
- Crusty bread to scoop up extra pesto
- A green salad with lemon vinaigrette for a light meal
- Or as part of a holiday spread beside roasted chicken or salmon
Tips for Success
✨ Roast evenly: Slice sweet potatoes the same thickness for consistent cooking.
✨ Make ahead: Roast vegetables and prepare pesto up to 2 days early. Assemble just before serving.
✨ Burrata swap: Can’t find burrata? Use fresh mozzarella mixed with a spoonful of ricotta.
✨ Extra pesto: Double the batch! It’s incredible over pasta or grilled veggies.
✨ Color pop: Garnish with pomegranate seeds or microgreens for a festive touch.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 2 days.
Enjoy cold for lunch or reheat gently in the oven — it’s still dreamy.
Frequently Asked Questions
→ Can I prepare this in advance?
Yes! Roast the veggies and make the pesto ahead. Assemble right before serving for the freshest presentation.
→ What if I don’t have a food processor?
You can finely chop everything and mix by hand — it’ll be a chunkier, rustic-style pesto.
→ Is this dish served hot or cold?
Both work beautifully! Serve warm for comfort or chilled for a refreshing appetizer.
→ Can I use other nuts?
Definitely — try almonds, pecans, or pine nuts for your own spin.
→ Is it suitable for special diets?
Yes, it’s vegetarian and gluten-free, perfect for guests with diverse preferences.
Conclusion
If you’ve been searching for a way to make sweet potatoes feel special, this is it. The creamy burrata, earthy roasted beets, and herby walnut sage pesto come together like a symphony — elegant yet comforting. Whether you’re serving it for date night, a festive dinner, or a weekend brunch, it’s sure to leave an impression that lingers long after the plates are cleared.
Make sure to save this recipe on Pinterest and leave a comment below if you make it — I’d love to see your gorgeous versions!
Nutritional Information (Approx. per serving)
- Calories: 340
- Protein: 10g
- Carbohydrates: 25g
- Fat: 23g
- Fiber: 5g
- Vitamin A: 180% DV
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