Sweet Potatoes with Burrata

This elegant sweet potato and burrata dish transforms humble root vegetables into a sophisticated appetizer or side that never fails to impress dinner guests. The combination of earthy roasted beets, creamy burrata, and aromatic walnut sage pesto creates layers of flavor that dance on your palate with each bite.

I first created this dish for a fall dinner party when I wanted something visually stunning yet surprisingly simple. The moment my guests took their first bites, conversation stopped completely and was replaced by appreciative murmurs and requests for the recipe.

Ingredients

• Sweet potatoes: chosen for their natural sweetness and firm texture that holds up perfectly when roasted
• Fresh beets: that bring earthy depth and gorgeous color contrast against the orange sweet potatoes
• Burrata cheese: with its creamy center that melts slightly when placed on the warm vegetables
• Fresh sage leaves: offering aromatic woody notes that perfectly complement fall vegetables
• Toasted walnuts: adding essential crunch and nutty flavor that ties all elements together
• Quality olive oil: to bind the pesto and enhance the overall richness of the dish

Step-by-Step Instructions

Roast the Sweet Potatoes:

Slice sweet potatoes into half inch rounds and arrange them on a baking sheet. Coat them thoroughly with olive oil using your hands to ensure even coverage. Season generously with salt and pepper before roasting at 400°F for exactly 22 minutes until the edges begin to caramelize but the centers remain tender.

Prepare the Beets:

Wrap each beet individually in foil after trimming the tops and bottoms. Place them on a baking sheet and roast at 400°F for 45 minutes until a knife slides easily through the center. Let them cool just until comfortable to handle before peeling away the skins using paper towels to prevent stained hands. Slice into rounds similar in thickness to your sweet potatoes.

Create the Walnut Sage Pesto:

Toast walnuts in a dry skillet until they become fragrant and develop a deeper color. Combine them in a food processor with fresh sage leaves, garlic, olive oil, and a pinch of salt. Pulse until the mixture reaches a coarse texture with small chunks of walnut still visible for textural interest.

Assemble Your Masterpiece:

Arrange sweet potato rounds on a serving platter. Top each round with a slice of roasted beet. Gently tear the burrata into small portions and place a piece atop each stack. Spoon the walnut sage pesto generously over each stack allowing it to drape artfully down the sides.

Add Final Touches:

Scatter additional toasted and chopped walnuts across the dish. Garnish with fresh sage leaves and finish with a light drizzle of your best olive oil just before serving to enhance the overall richness.

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My absolute favorite part of this recipe is watching guests take their first bite. The moment when the creamy burrata combines with the earthy beets and sweet potatoes creates an expression of surprise that never gets old. My husband now requests this dish for every special occasion.

Make-Ahead Tips

The beauty of this recipe lies in its flexibility for entertaining. You can roast both the sweet potatoes and beets up to two days in advance. Store them separately in airtight containers in the refrigerator. The walnut sage pesto actually improves after a day in the refrigerator as the flavors meld together. Simply bring everything to room temperature before assembling. This preparation strategy allows you to create an impressive dish with minimal last-minute work.

Seasonal Variations

While this recipe shines with fall and winter vegetables, you can adapt it throughout the year. In spring, substitute asparagus for beets and add lemon zest to the pesto. Summer allows for grilled peaches instead of beets for a sweeter approach. For winter, try adding pomegranate seeds as a garnish for a festive touch. The versatility of the sweet potato base works beautifully across seasons.

Serving Suggestions

This dish makes a stunning first course when plated individually on small plates. For a more casual approach, arrange everything on a large wooden board and allow guests to help themselves. It pairs wonderfully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a complete meal, serve alongside a simple green salad with lemon vinaigrette and crusty bread to soak up any remaining pesto.

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The Origin of This Dish

The origin of this dish draws inspiration from Italian antipasti traditions where simple ingredients shine through minimal preparation. The combination of roasted vegetables with fresh cheese is a cornerstone of Mediterranean cooking that emphasizes quality ingredients over complicated techniques. By adding the walnut sage pesto, we introduce a modern twist that elevates the dish while honoring traditional flavor pairings. This respect for ingredients while allowing for creative interpretation represents the best of contemporary home cooking.

Frequently Asked Questions

→ How do I roast sweet potatoes evenly?

Slice sweet potatoes evenly at 1/2-inch thickness, arrange in a single layer on a baking sheet, and coat with olive oil for even roasting.

→ Can I use other nuts in the pesto?

Yes, feel free to substitute walnuts with almonds, pecans, or pine nuts for a different twist on the pesto flavor.

→ What’s the best way to peel roasted beets?

Once roasted and cooled, rub the beets gently with a paper towel to remove the skins easily.

→ Can burrata cheese be substituted?

If burrata is unavailable, fresh mozzarella or even ricotta can work as substitutes while retaining the creamy texture.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Enjoy cold or reheat briefly in the oven.

→ What’s a good serving temperature for this dish?

This dish can be served warm, at room temperature, or even chilled. Adjust according to your preference or the occasion.