Roasted Sweet Potatoes with Burrata & Walnut Pesto (Elegant & Flavorful!)

This Roasted Sweet Potatoes with Burrata, Roasted Beets, and Walnut Pesto dish is an absolute showstopper! It combines the natural sweetness of roasted sweet potatoes and beets with the luxurious creaminess of fresh burrata, all brought together by a unique and flavorful walnut-sage pesto. I love how this recipe feels incredibly gourmet and sophisticated, yet it’s surprisingly simple to prepare. It’s perfect as an impressive side dish for holiday meals, a light vegetarian main course, or a stunning appetizer. Even though we’re enjoying spring weather now, the comforting flavors make these Roasted Sweet Potatoes with Burrata welcome any time of year!

Why You’ll Love These Roasted Sweet Potatoes with Burrata

• Elegant Presentation: The vibrant colors of the beets, sweet potatoes, burrata, and pesto create a visually stunning dish.
• Incredible Flavor Combination: Earthy roasted vegetables, creamy cheese, crunchy nuts, and herbaceous pesto create a perfect balance.
• Unique Walnut-Sage Pesto: A delicious departure from traditional basil pesto, adding nutty and earthy notes.
• Healthy & Satisfying: Packed with nutritious vegetables and healthy fats.
• Versatile: Serve it as a side dish, appetizer, or light vegetarian main.

Ingredients for Roasted Sweet Potatoes with Burrata

Here’s what you’ll need to make this beautiful dish. The full list with measurements is in the recipe card below.

Roasted Sweet Potatoes and Beets

• Medium sweet potatoes, scrubbed and cut in half lengthwise (Vegetable)
• Medium beets, peeled and cut into wedges (Vegetable)
• Olive oil (Oil)
• Garlic powder (Spice)
• Salt (Seasoning)
• Pepper (Spice)

Walnut Sage Pesto

• Walnuts, toasted (Nuts)
• Fresh sage leaves (or a mix of sage and basil) (Herb)
• Garlic cloves, minced (Aromatic)
• Grated Parmesan cheese (optional for vegan version) (Dairy)
• Olive oil (Oil)
• Lemon juice (Acid)
• Salt (Seasoning)
• Pepper (Spice)

Toppings

• Fresh burrata balls (Dairy)
• Toasted walnuts, chopped (Nuts)
• Fresh sage leaves (optional garnish) (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Roasted Sweet Potatoes with Burrata exactly as written, but here are a few ideas:

• Different Cheese: Use fresh mozzarella (especially the kind packed in water), goat cheese, or ricotta instead of burrata.
• Different Nuts: Use toasted pecans, almonds, or pistachios in the pesto or as a topping.
• Add Greens: Serve the roasted vegetables and burrata over a bed of arugula or mixed greens.
• Make it Spicy: Add a pinch of red pepper flakes to the vegetables before roasting or to the pesto.
• Honey Drizzle: Add a light drizzle of honey or hot honey over the finished dish for extra sweetness.

How to Make Roasted Sweet Potatoes with Burrata

Let me show you how to assemble this stunning Roasted Sweet Potatoes with Burrata:

Roast the Vegetables

1. First, I preheat my oven to 400°F (200°C).
2. I begin by scrubbing and cutting the sweet potatoes in half lengthwise. I peel the beets and cut them into wedges. I line a large baking sheet with parchment paper.
3. I place the sweet potatoes and beets on the prepared baking sheet.
4. I drizzle them with olive oil and sprinkle with garlic powder, salt, and pepper. I toss the beets to coat them evenly.
5. I place the sweet potatoes cut-side down to ensure they roast evenly and caramelize beautifully.
6. I roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the beets are slightly caramelized and cooked through. I flip the sweet potatoes halfway through roasting to achieve an even golden crust.

Prepare the Walnut Sage Pesto

1. While the vegetables are roasting, I prepare the walnut sage pesto. In my food processor, I combine the toasted walnuts, fresh sage leaves (or a mix of sage and basil), minced garlic, Parmesan cheese (if using), lemon juice, and a pinch of salt and pepper.
2. I pulse to combine the ingredients.
3. With the processor running, I slowly drizzle in the olive oil until the pesto reaches a smooth but slightly chunky consistency.
4. I taste and adjust the seasoning if necessary. If the pesto is too thick, I add a bit more olive oil or a tablespoon of water to thin it out.

Toast the Walnuts (for Garnish)

1. In a small skillet over medium heat, I toast the chopped walnuts for 2-3 minutes, stirring frequently until they are golden brown and fragrant. I set them aside to cool. Toasting nuts brings out their best flavor [Link to a relevant, authoritative external source about toasting nuts, e.g., a cooking website or food blog].

Assemble the Dish

1. Once the sweet potatoes and beets are roasted to perfection, I remove them from the oven and allow them to cool slightly.
2. I place each sweet potato half on a serving platter or individual plates.
3. I arrange the roasted beets around the sweet potatoes.
4. I tear the burrata into pieces and gently place them on top of the sweet potatoes.
5. I drizzle everything generously with the walnut sage pesto.

Garnish and Serve

1. Garnish
2. Serve

Tips and Tricks for the BEST Roasted Vegetables and Burrata

Here are my secrets for making this dish truly exceptional:

• Roast Veggies Well: Ensure the sweet potatoes are fork-tender and the beets are slightly caramelized for the best flavor and texture.
• Use Fresh Herbs: Fresh sage (or basil) makes a huge difference in the pesto flavor.
• Don’t Skip Toasting Nuts: Toasting both the walnuts for the pesto and the garnish brings out their nutty depth.
• Room Temperature Burrata: Let the burrata sit out for about 30 minutes before serving for the creamiest texture.
• Assemble Just Before Serving: This dish is best assembled right before serving while the vegetables are still warm and the burrata is cool and creamy.

How to Serve

These Roasted Sweet Potatoes with Burrata are perfect served:

• As an Impressive Side Dish: Especially great alongside roasted chicken, pork loin, or steak for a holiday meal or dinner party.
• As a Light Vegetarian Main: A satisfying and flavorful meatless meal.
• As an Appetizer: Arrange components artfully on a platter for guests to share.

Serve warm or at room temperature.

Make Ahead and Storage

You can roast the vegetables and make the pesto up to 2 days ahead of time. Store them separately in airtight containers in the refrigerator. Reheat the vegetables gently before assembling. Assemble the dish just before serving. Leftovers can be stored in the refrigerator for 1-2 days, though the burrata is best fresh.

FAQs about Roasted Sweet Potatoes with Burrata

• Can I use different types of beets?
  • Yes! Feel free to use all red beets, all golden beets, or even Chioggia (candy stripe) beets. Remember to handle red beets carefully to avoid staining.
• What if I can’t find burrata?
  • Fresh mozzarella (especially buffalo mozzarella) or creamy goat cheese are good substitutes.
• Can I make the pesto nut-free?
  • Yes, you can substitute pumpkin seeds (pepitas) or sunflower seeds for the walnuts.

Enjoy this beautiful, flavorful, and surprisingly easy Roasted Sweet Potatoes with Burrata & Walnut Pesto! It’s a stunning dish perfect for any occasion.

Roasted Sweet Potatoes with Burrata & Walnut Pesto

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 1x
• Category: Side Dish, Main Course, Vegetarian
• Cuisine: American, Italian-Inspired

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Description

This beautiful dish features tender roasted sweet potatoes and earthy beets topped with creamy burrata cheese and a flavorful homemade walnut-sage pesto. It’s a stunning side dish or a delicious light vegetarian main course.

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Ingredients

Scale 1x2x3x

For the Roasted Sweet Potatoes and Beets:

• 2 medium sweet potatoes, scrubbed and cut in half lengthwise
• 3 medium beets, peeled and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste

For the Walnut Sage Pesto:

• 1/2 cup walnuts, toasted (see notes)
• 1 cup fresh sage leaves (or a mix of sage and basil)
• 2 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese (omit for vegan version)
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste

For the Toppings:

• 2 balls of fresh burrata cheese, room temperature
• 1/4 cup toasted walnuts, chopped
• Fresh sage leaves (optional, for garnish)

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Instructions

• Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Scrub the sweet potatoes and cut them in half lengthwise. Peel the beets and cut them into wedges (similar size to the sweet potato halves for even cooking).
• Season and Roast Vegetables: Place the sweet potato halves and beet wedges on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil. Sprinkle with garlic powder, salt, and pepper. Toss the beets to coat them evenly. Place the sweet potatoes cut-side down on the baking sheet.
• Roast: Roast in the preheated oven for 30-35 minutes. Flip the sweet potatoes cut-side up halfway through roasting. Continue roasting until the sweet potatoes are fork-tender and the beets are slightly caramelized and cooked through.
• Make Walnut Sage Pesto (While Vegetables Roast):
  • Toast Walnuts for Pesto: If not already toasted, toast the 1/2 cup of walnuts for the pesto. Spread them on a small baking sheet and toast in the oven alongside the vegetables for 5-7 minutes, or until fragrant. Let cool slightly.
  • Combine Pesto Ingredients: In a food processor, combine the toasted walnuts, fresh sage leaves (or sage/basil mix), minced garlic, Parmesan cheese (if using), lemon juice, and a pinch of salt and pepper.
  • Blend: Pulse several times to combine. With the food processor running, slowly drizzle in the 1/4 cup of olive oil until the pesto reaches a smooth but slightly chunky consistency.
  • Adjust Seasoning/Consistency: Taste the pesto and adjust salt and pepper if necessary. If the pesto is too thick, add a bit more olive oil or a tablespoon of water to thin it out.
• Toast Walnut Topping: In a small, dry skillet over medium heat, toast the remaining 1/4 cup of chopped walnuts for 2-3 minutes, stirring frequently, until they are golden brown and fragrant. Set aside to cool.
• Assemble: Once the sweet potatoes and beets are roasted, remove them from the oven and let them cool slightly. Place each roasted sweet potato half on a serving platter or individual plates. Arrange the roasted beets around the sweet potatoes.
• Add Burrata and Pesto: Tear the room-temperature burrata cheese into pieces and gently place them on top of the sweet potatoes. Drizzle the walnut sage pesto generously over the burrata, sweet potatoes, and beets.
• Garnish and Serve: Sprinkle the toasted chopped walnuts over the dish. Garnish with fresh sage leaves, if desired. Serve immediately while the sweet potatoes and burrata are warm.

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Notes

• Roasting Vegetables: Ensure vegetables are cut into relatively uniform sizes for even cooking. Roasting the sweet potatoes cut-side down initially helps them caramelize.
• Pesto Variations: You can substitute basil entirely for the sage, or use other nuts like pecans or almonds instead of walnuts. For a vegan version, simply omit the Parmesan cheese or use a vegan Parmesan alternative.
• Toasting Walnuts: Toasting walnuts enhances their flavor. Watch carefully to prevent burning.
• Burrata Temperature: Serving the burrata at room temperature allows its creamy texture to be fully appreciated.
• Make-Ahead: The pesto can be made up to 2 days in advance and stored in the refrigerator. The vegetables can be roasted ahead and reheated gently before assembling.
• Storage: Leftovers are best stored with components separate and assembled just before serving.