Sweet Potatoes with Burrata (Print Version)

Sweet potatoes, burrata, and walnut sage pesto for a rich, earthy flavor combination.

# Ingredients:

→ Sweet Potatoes

01 - 2 medium sweet potatoes, sliced into 1/2-inch rounds
02 - 1 tbsp olive oil
03 - Salt and pepper, to taste

→ Roasted Beets

04 - 2 medium beets, roasted, peeled, and sliced into rounds
05 - Aluminum foil (for roasting)

→ Walnut Sage Pesto

06 - 1/2 cup walnuts, toasted
07 - 1 cup fresh sage leaves (or a mix of sage and basil)
08 - 1/3 cup olive oil
09 - 1 clove garlic
10 - Salt and pepper, to taste

→ Assembly and Garnish

11 - 8 oz burrata cheese (or mozzarella if unavailable), torn into pieces
12 - 1/4 cup walnuts, toasted and chopped (for garnish)
13 - Fresh sage leaves or basil (for garnish)
14 - Drizzle of olive oil

# Instructions:

01 - Preheat the oven to 400°F (200°C). Slice the sweet potatoes into 1/2-inch thick rounds. Arrange the slices on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and golden.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast in the oven at 400°F (200°C) for 45-60 minutes until tender. Let cool slightly, then peel and slice into rounds.
03 - Toast 1/2 cup walnuts in a dry skillet over medium heat until fragrant. In a food processor, blend toasted walnuts, 1 cup sage leaves (or a mix of sage and basil), 1 clove garlic, and 1/3 cup olive oil until smooth. Season with salt and pepper, adjusting consistency with olive oil if necessary.
04 - Arrange the roasted sweet potato rounds on a serving platter. Top each with a slice of roasted beet and a piece of torn burrata cheese.
05 - Dollop walnut sage pesto onto each sweet potato round. Sprinkle with 1/4 cup toasted and chopped walnuts, garnish with fresh sage leaves or basil, and drizzle with olive oil. Serve warm or at room temperature.

# Notes:

01 - Sweet Potato Selection: Opt for firm, unblemished sweet potatoes. Adjust roasting times based on serving temperature preferences.
02 - Beet Preparation: Cutting off the tops and bottoms before roasting simplifies peeling.
03 - Pesto Consistency: Add more olive oil for a smoother pesto or use less for a thicker texture.
04 - Cheese Handling: Tear burrata or substitute cheese gently to preserve texture.

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