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Golden Sweet Potato Rounds

Golden Sweet Potato Rounds topped with creamy burrata, roasted beets, and a flavorful walnut sage pesto. This recipe is perfect for a quick appetizer or a light, impressive meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 appetizer servings
Course: Appetizer, Light Meal
Cuisine: American, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Rounds
  • 2 large sweet potatoes sliced into ½-inch rounds
  • 1 tablespoon olive oil
  • salt and pepper to taste
For the Roasted Beets
  • 2 medium beets peeled and diced
  • 1 tablespoon olive oil
  • salt and pepper to taste
For the Walnut Sage Pesto
  • ½ cup walnuts toasted
  • 1 clove garlic
  • 6–8 leaves fresh sage
  • ½ cup fresh parsley
  • ¼ cup grated Parmesan cheese
  • ⅓ cup olive oil
  • salt and pepper to taste
For Assembly
  • 1 ball burrata cheese
  • honey optional
  • fresh thyme or microgreens for garnish

Equipment

  • Oven
  • baking sheet
  • food processor
  • bowl

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. 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. Pop them in the oven for about 25–30 minutes, flipping them halfway through.
  3. While the sweet potatoes are roasting, toss your diced beets with olive oil, salt, and pepper on a separate baking sheet. Roast for 25–30 minutes, until tender.
  4. Grab your food processor. Add toasted walnuts, garlic clove, fresh sage leaves, parsley, and grated Parmesan cheese. Pulse until roughly chopped. With the processor running, slowly stream in the olive oil until you have a smooth pesto. Taste and add salt and pepper as needed.
  5. Place a dollop of pesto on each sweet potato round. Top with pieces of burrata. Scatter roasted beet cubes around. Drizzle with honey (if using) and garnish with fresh thyme or microgreens.

Notes

The pesto can be made ahead of time and stored in the refrigerator for up to 5 days. Roasted vegetables can also be prepared a day in advance and stored separately.