Elegant Spring Appetizer Sweet Potato Rounds with Burrata & Sage Pesto

Serves

6 (2 per person)

Prep Time

15 min

Total Time

40 min

Appetizer

No items found.

American 🇺🇸

No items found.

This isn’t your average appetizer. These spring-inspired sweet potato rounds are topped with roasted beets, creamy burrata, and a fresh walnut sage pesto—perfect for brunch, entertaining, or a weeknight treat. Rooted in seasonal flavor and simplicity, this recipe layers texture, color, and richness in every bite. Bonus: it’s vegetarian, naturally gluten-free, and totally satisfying.

Ingredients

For the Sweet Potato Rounds:

2 medium sweet potatoes (sliced into ½-inch rounds)
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon black pepper

For the Roasted Beets:

2 medium beets (peeled and sliced)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper

For the Walnut Sage Pesto:

½ cup fresh sage leaves
1/2 cup toasted walnuts plus more for garnish
1 clove garlic
¼ cup grated Parmesan cheese
¼ cup olive oil
¼ teaspoon salt
2 tablespoons lemon juice
1/4 cup water
1 ball burrata cheese (torn into pieces)

Garnish:

chopped toasted walnuts
fresh parsley
and a sprinkle of paremsan

Video

Directions

Roast the Sweet Potatoes & Beets: Preheat oven to 400 degrees Toss sweet potato slices with olive oil, sea salt, and black pepper. Arrange in a single layer on a baking sheet. Toss beet slices with olive oil, salt, and black pepper.
Place on a separate sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized. Prepare the Walnut Sage Pesto: In a food processor, blend sage, walnuts, garlic, Parmesan cheese, olive oil, salt, and lemon juice until smooth.
Assemble the Dish: Arrange roasted sweet potato rounds on a serving plate. Top each with a slice of roasted beet, a spoonful of walnut sage pesto and a dollop of burrata. Sprinkle with toasted walnuts, fresh parsley and parmesan. Serve & Enjoy! Drizzle with extra olive oil if desired. Serve warm or at room temperature.