Golden Sweet Potato Rounds with Burrata & Walnut Sage Pesto Recipe

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March 20, 2025

Remember those cozy autumn evenings, the kind where the air gets crisp and you just want to curl up with something delicious? This recipe brings back all those feelings, but it’s perfect for any time of year! These Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto are a stunning appetizer or a light meal that tastes as good as it looks. Plus, they’re surprisingly simple to whip up, making them a fantastic go-to when you want to impress without all the fuss.

Why You’ll Love Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

Fast: Perfect for a quick appetizer when guests arrive unexpectedly.
Easy: Simple steps that even beginner cooks can master.
Giftable: Package up extra pesto for a lovely homemade gift!
Crowd-pleasing: The combination of creamy burrata, sweet potatoes, earthy beets, and fragrant pesto is a winner every time.

Ingredients

For the Sweet Potato Rounds:
- 2 large sweet potatoes, sliced into ½-inch rounds: The star of our show! Their natural sweetness is the perfect canvas for everything else.
- 1 tablespoon olive oil: Just enough to help them get beautifully golden.
- Salt and pepper, to taste: The classic seasonings that enhance every flavor.
For the Roasted Beets:
- 2 medium beets, peeled and diced: These add a vibrant pop of color and a lovely earthy sweetness.
- 1 tablespoon olive oil: To help them roast to perfection.
- Salt and pepper, to taste: Because everything tastes better with a little seasoning!
For the Walnut Sage Pesto:
- ½ cup walnuts, toasted: Toasting them really brings out their nutty flavor.
- 1 garlic clove: For that essential savory punch.
- 6–8 fresh sage leaves: The herb that screams autumn, but tastes amazing year-round.
- ½ cup fresh parsley: Adds a bright, fresh flavor to balance the richness.
- ¼ cup grated Parmesan cheese: For a salty, cheesy depth.
- ⅓ cup olive oil: The base that brings all the pesto ingredients together into a glorious sauce.
- Salt and pepper, to taste: To ensure the pesto is perfectly seasoned.
For Assembly:
- 1 ball burrata cheese: Oh, burrata! That creamy, dreamy center is pure magic.
- Honey (optional): A tiny drizzle adds a touch of sweetness that complements everything.
- Fresh thyme or microgreens (for garnish): For that final touch of elegance and freshness.

How to Make Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

This recipe comes together in a few easy stages, and I find it’s easiest to get all the components ready while the vegetables are roasting. It’s a bit like a culinary ballet, with all the delicious ingredients dancing together!

Get the Oven Roaring: Preheat your oven to 400°F (200°C). It’s important to have it nice and hot for perfectly roasted veggies.
Roast the Sweet Potatoes: In a bowl, gently toss your sweet potato rounds with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer – don’t overcrowd them, or they’ll steam instead of roast! Pop them in the oven for about 25–30 minutes. Remember to flip them halfway through so they get beautifully golden and tender on both sides.
Roast the Beets: While the sweet potatoes are doing their thing, toss your diced beets with olive oil, salt, and pepper on a separate baking sheet. Roasting them separately ensures they cook through nicely without any pink juice staining your sweet potatoes! They’ll need about the same amount of time as the sweet potatoes, 25–30 minutes, until they’re tender and have those lovely caramelized edges.
Whip Up the Pesto: Now for the star sauce! Grab your food processor. Add the toasted walnuts, garlic clove, fresh sage leaves, parsley, and grated Parmesan cheese. Pulse until everything is roughly chopped. Then, with the processor running, slowly stream in the olive oil until you have a lovely, smooth pesto. Taste it and add salt and pepper as needed. This pesto is so good, you might want to make extra to serve with pasta or even spread on toast! It reminds me a bit of the freshness in my easy homemade basil pesto recipe.
Time to Assemble! Once your sweet potato rounds and roasted beets are ready, it’s time for the grand finale. Place a dollop of that gorgeous Walnut Sage Pesto on each sweet potato round. Then, carefully tear off pieces of the creamy burrata and nestle them on top of the pesto. Scatter a few of those jewel-toned roasted beet cubes around. If you like a touch of sweetness, a tiny drizzle of honey is just divine here. Finish it off with a sprinkle of fresh thyme leaves or some delicate microgreens for a beautiful presentation.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful base for your own creativity! Here are a few ideas:

For the Pesto: No walnuts? Pecans or even almonds would work beautifully. If you’re not a fan of sage, rosemary or even a bit of basil can be lovely.
For the Beets: If beets aren’t your thing, try roasted butternut squash cubes or even roasted sweet cherry tomatoes for a different kind of sweetness and color.
For the Burrata: If you can’t find burrata, fresh mozzarella balls that have been torn into pieces would also be delicious.
Extra Crunch: Sprinkle some toasted pine nuts or pepitas over the finished rounds for an extra textural element.
A Little Heat: A pinch of red pepper flakes in the pesto or a tiny bit of hot honey drizzled on top can add a lovely warmth.

Tips for Success

A few little tricks can make this recipe even more foolproof:

Don’t overcrowd the baking sheets: This is key for getting those lovely roasted, slightly crispy edges on both the sweet potatoes and beets.
Toast your walnuts: A quick toast in a dry skillet over medium heat for a few minutes until fragrant makes a world of difference in flavor.
Taste and adjust seasoning: Always taste your pesto before serving and adjust salt and pepper as needed.
Prep ahead: You can roast the sweet potatoes and beets a day in advance. Store them separately in airtight containers in the refrigerator. The pesto can also be made a day ahead and stored in an airtight container with a thin layer of olive oil on top to prevent browning. Just bring them to room temperature slightly before assembling.

How to Store Sweet Potato Rounds with Burrata, Roasted Beets, and Walnut Sage Pesto

These are definitely best enjoyed fresh, but if you have any leftovers:

Unassembled components: Store the roasted sweet potatoes and beets in separate airtight containers in the refrigerator for up to 2-3 days. The pesto will keep in an airtight container in the fridge for about 5 days.
Assembled rounds: These don’t store particularly well once assembled because the burrata can get a little watery and the sweet potatoes can lose their texture. It’s best to assemble them just before serving.

FAQs

Can I make this ahead of time? Yes, you can roast the vegetables and make the pesto ahead of time. Store them separately in the refrigerator and assemble right before serving.
What if I don’t have a food processor for the pesto? You can finely chop all the pesto ingredients by hand and mix them together. It might be a bit chunkier, but still delicious!
Is this recipe vegetarian? Yes, it is! The Parmesan cheese in the pesto is the only dairy, and it’s a vegetarian cheese.
Can I make this vegan? You can easily make this vegan by omitting the Parmesan cheese from the pesto. You could add a bit more nutritional yeast for a cheesy flavor, or simply enjoy the herb and nut flavors.

I hope you love making and eating these Sweet Potato Rounds as much as I do! They’re a testament to how simple, fresh ingredients can create something truly special. If you enjoy this recipe, you might also like exploring some of our other delightful dishes, like our Garlic Butter Steak Bites with Creamy Parmesan Shells or perhaps a sweet treat like our Cannoli Cookies. Happy cooking!

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