Sweet Potatoes Burrata Pesto

This Sweet Potatoes with Burrata recipe brings together earthy roasted vegetables, creamy burrata, and a bright walnut sage pesto for a flavor-packed side dish fit for any occasion. With its vibrant Italian-inspired touch, every bite feels like a warm indulgence.

The first time I served this dish at a dinner party, it stole the show. Now, it’s my go-to whenever I want something that feels fancy but is deceptively easy to make.

Ingredients

• Sweet Potatoes: 2 medium sweet potatoes sliced into 1/2-inch rounds. These form the hearty base of the dish - look for firm, bright orange ones.
• Olive Oil: 1 tbsp. Helps in caramelizing the sweet potatoes while roasting.
• Salt and Pepper: To taste. Enhances the natural sweetness of the potatoes.

• Roasted Beets: 2 medium beets roasted, peeled, and sliced into rounds. Adds an earthy depth and vibrant color.
• Aluminum Foil: For roasting. Retains moisture and intensifies flavor while roasting the beets.

• Walnut Sage Pesto: 1/2 cup walnuts toasted. Toasting boosts their nuttiness for a robust pesto.
• Fresh Sage Leaves: 1 cup or mix of sage and basil for a balance of earthy and fresh herbal notes.
• Olive Oil: 1/3 cup. Provides the smooth base for the pesto.
• Garlic: 1 clove. Adds a savory kick.
• Salt and Pepper: To taste. Keeps the pesto balanced.

• Assembly and Garnish: 8 oz burrata cheese or mozzarella torn into pieces. The creamy star of the dish.
• Toasted Walnuts: 1/4 cup toasted and chopped for garnish. Adds an extra crunch.
• Fresh Sage Leaves: Or basil for garnish. Elevates presentation and adds fresh herbal aroma.
• Olive Oil Drizzle: For that final touch of richness.

How To Make Sweet Potatoes with Burrata

Prepare the Sweet Potatoes:

Slice the sweet potatoes into 1/2-inch thick rounds. Preheat the oven to 400°F (200°C). Arrange the slices on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until the edges are caramelized and the centers tender.

Roast the Beets:

Individually wrap each washed beet in aluminum foil. Place on a baking sheet and roast in the same 400°F (200°C) oven for 45-60 minutes until fork-tender. Let them cool slightly before peeling and slicing into rounds.

Make the Walnut Sage Pesto:

Toast the walnuts in a dry skillet over medium heat until fragrant. Blend the toasted walnuts, sage leaves (mix in basil if you like), garlic, and olive oil in a food processor until smooth. Season with salt and pepper to taste. If the consistency feels thick, thin it out with more olive oil.

Assemble the Dish:

On a serving platter, layer sweet potato and beet slices. Top with torn burrata cheese pieces. Drizzle the walnut sage pesto generously over the vegetables and burrata. Sprinkle with toasted walnuts and fresh sage or basil as garnish. Finish with a delicate drizzle of olive oil.

The walnut sage pesto is my favorite part of this dish. The nutty, herbal flavors perfectly complement the sweetness of the vegetables. Every time I eat it, I’m reminded of cozy fall evenings spent in the kitchen with my family.

Storage Tips

Store leftover components separately in airtight containers, as assembling them can make the dish soggy over time. Keep pesto in a jar covered with a thin layer of olive oil to retain freshness. Reheat the vegetables gently in the oven or microwave before assembling.

Ingredient Substitutions

Swap burrata with creamy goat cheese or mascarpone for a different flavor profile. For a nut-free pesto, try sunflower or pumpkin seeds. You can replace sage with parsley or a mix of fresh thyme for a lighter taste.

Serving Suggestions

Serve as a stunning side dish with roast chicken or grilled fish. Alternatively, enjoy it as a vegetarian main course with a simple arugula salad and crusty bread to scoop up the creamy burrata and pesto.

A Dish Rooted in Comfort

This recipe is a modern twist on classic Italian flavors. The combination of burrata and sage pesto brings a rustic elegance to any table. Sweet potatoes and beets pay homage to seasonal eating, making this dish as wholesome as it is beautiful. Whether you’re cooking to impress or simply treating yourself, it’s a celebration of flavors and tradition.

Recipe FAQs

→ What is the best way to roast sweet potatoes for this dish?

Slice the sweet potatoes into 1/2-inch rounds, drizzle them with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 20-25 minutes until tender and golden.

→ How can I prepare the walnut sage pesto?

Toast 1/2 cup of walnuts in a skillet, then blend them with fresh sage leaves (or a mix of sage and basil), garlic, olive oil, salt, and pepper in a food processor until smooth.

→ Can I substitute burrata with another cheese?

If burrata is unavailable, you can use mozzarella or another soft, creamy cheese to achieve a similar texture and flavor.

→ How do I roast beets for this dish?

Wrap each beet individually in aluminum foil and roast them at 400°F (200°C) for 45-60 minutes. Once cooled, peel and slice into rounds.

→ Can this dish fit a vegetarian and gluten-free diet?

Yes, this dish is completely vegetarian and naturally gluten-free, making it suitable for a variety of dietary preferences.