Kitchen Skills
Elegant Spring Appetizer Sweet Potato Rounds with Burrata & Sage Pesto
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
Directions
- 1
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.
- 2
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.
- 3
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.
