Roasted Sweet Potato Burrata Platter (Print Version)
# Ingredients:
→ For the Roasted Sweet Potatoes and Beets
01 -
2 medium sweet potatoes, scrubbed and cut in half lengthwise
02 -
3 medium beets, peeled and cut into wedges
03 -
3 tablespoons olive oil
04 -
1 teaspoon garlic powder
05 -
Salt and pepper, to taste
→ For the Walnut Sage Pesto
06 -
½ cup walnuts, toasted
07 -
1 cup fresh sage leaves (or a mix of sage and basil)
08 -
2 cloves garlic, minced
09 -
½ cup grated Parmesan cheese (optional for vegan version)
10 -
¼ cup olive oil
11 -
1 tablespoon lemon juice
12 -
Salt and pepper, to taste
→ For the Toppings
13 -
2 balls of fresh burrata
14 -
¼ cup toasted walnuts, chopped
15 -
Fresh sage leaves for garnish (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 -
Scrub the sweet potatoes clean and cut them in half lengthwise. Peel the beets and cut them into wedges of roughly equal size to ensure even cooking.
03 -
Place the sweet potatoes (cut-side down) and beet wedges on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss the beets to coat them evenly with the seasonings.
04 -
Roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the beets are slightly caramelized. Flip the sweet potatoes halfway through cooking to achieve an even golden crust.
05 -
While the vegetables are roasting, add the toasted walnuts, fresh sage leaves (or sage and basil mixture), minced garlic, Parmesan cheese (if using), lemon juice, salt, and pepper to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth but slightly chunky consistency.
06 -
In a small skillet over medium heat, toast the ¼ cup chopped walnuts for 2-3 minutes, stirring frequently until they are golden brown and fragrant. Set aside to cool.
07 -
Once the vegetables are done, allow them to cool slightly. Place the sweet potato halves on serving plates. Arrange the roasted beet wedges around the sweet potatoes. Tear each burrata ball into pieces and place on top of the sweet potatoes.
08 -
Drizzle the walnut sage pesto generously over the sweet potatoes, burrata, and beets. Sprinkle with the toasted walnuts and garnish with fresh sage leaves if desired. Serve immediately while still warm.
# Notes:
01 -
For a vegan version, omit the burrata and Parmesan cheese. You can substitute with a vegan cheese alternative or add extra toasted walnuts for texture.
02 -
You can prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator.
03 -
This dish makes an impressive appetizer for 4 people or a main course for 2.