This elegant Sweet Potatoes with Burrata and Pesto recipe transforms simple ingredients into a sophisticated side dish perfect for entertaining or weeknight dinners.
Roasted sweet potatoes paired with creamy burrata and aromatic pesto create a harmonious blend of flavors that will elevate any meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: Side Dish
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Dietary: Vegetarian
Why You’ll Love This Recipe
- Sweet Potatoes with Burrata and Pesto combines sweet and savory flavors perfectly
- Ready in just 45 minutes with minimal hands-on preparation time
- Impressive presentation that looks restaurant-quality but simple to make at home
- Naturally vegetarian dish that satisfies both meat-eaters and vegetarians alike
- Versatile recipe that works as appetizer, side dish, or light lunch
Quick Benefits
This nutrient-dense recipe provides beta-carotene from sweet potatoes, healthy fats from burrata, and antioxidants from fresh pesto herbs. The combination offers sustained energy while delivering restaurant-quality flavors using accessible ingredients that most home cooks can easily source year-round.
Ingredients
- 2 medium sweet potatoes, sliced into 1/2-inch rounds
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 medium beets, roasted, peeled, and sliced into rounds
- Aluminum foil (for roasting)
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves (or a mix of sage and basil)
- 1/3 cup olive oil
- 1 clove garlic
- Salt and pepper, to taste
- 8 oz burrata cheese (or mozzarella if unavailable), torn into pieces
- 1/4 cup walnuts, toasted and chopped (for garnish)
- Fresh sage leaves or basil (for garnish)
- Drizzle of olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
You Must Know
The key to perfect Sweet Potatoes with Burrata and Pesto lies in timing and temperature control. Serve immediately while sweet potatoes are still warm to allow the burrata to soften slightly and create the ideal creamy texture contrast.
Serving Suggestions
Serve alongside grilled chicken or salmon for a complete dinner, or present as an elegant appetizer at dinner parties. This dish pairs beautifully with a crisp white wine like Pinot Grigio or a light red like Beaujolais. For brunch service, add a poached egg on top for extra richness.
Creative Variations
- Replace burrata with fresh mozzarella or goat cheese for different flavor profiles
- Substitute sun-dried tomato pesto or arugula pesto for the traditional basil version
- Add roasted beets or butternut squash rounds for additional color and sweetness
- Include crispy prosciutto pieces for a non-vegetarian twist with salty contrast
- Drizzle with honey instead of balsamic glaze for enhanced sweetness
- Top with candied walnuts or pecans instead of pine nuts for autumn flavors
Cultural Notes
This recipe represents modern American farm-to-table cuisine, combining Italian influences through burrata and pesto with the beloved American sweet potato. The dish reflects contemporary cooking trends that emphasize fresh, high-quality ingredients prepared simply to showcase their natural flavors and textures.
Pro Tips
- Choose sweet potatoes of similar size for even cooking and uniform presentation
- Pat sweet potato slices dry before seasoning to achieve better caramelization
- Bring burrata to room temperature 30 minutes before serving for optimal creaminess
- Make homemade pesto for superior flavor, or use high-quality store-bought versions
- Toast pine nuts in a dry skillet for 2-3 minutes to enhance their nutty flavor
- Drizzle balsamic glaze in decorative patterns for restaurant-style plating
- Serve on warmed plates to maintain optimal temperature throughout the meal
Frequently Asked Questions
Q: Can I make Sweet Potatoes with Burrata and Pesto ahead of time?
A: Roast sweet potatoes up to 2 hours ahead and reheat gently before adding burrata and pesto for best results.
Q: What can I substitute for burrata cheese?
A: Fresh mozzarella, ricotta, or goat cheese work well, though they’ll provide different textures and flavors than creamy burrata.
Q: How do I prevent sweet potatoes from becoming mushy?
A: Cut uniform 1/2-inch slices and avoid overcrowding the pan to ensure even roasting and proper caramelization.
Q: Can I use frozen sweet potatoes for this recipe?
A: Fresh sweet potatoes are recommended for best texture, but thawed frozen slices can work if patted completely dry first.
Q: How long does leftover pesto stay fresh?
A: Homemade pesto keeps refrigerated for up to one week, or freeze for up to three months in ice cube trays.
Health Benefits
Sweet potatoes provide exceptional nutritional value with high levels of beta-carotene, fiber, and potassium, while burrata contributes protein and calcium for bone health.
- Rich in vitamin A from beta-carotene for eye health and immune function
- High fiber content supports digestive health and blood sugar regulation
- Healthy monounsaturated fats from olive oil and pine nuts support heart health
- Fresh herbs provide antioxidants and anti-inflammatory compounds
- Potassium from sweet potatoes helps regulate blood pressure naturally
Nutrition
Per serving: Calories: 385, Protein: 12g, Carbs: 28g, Fat: 26g, Fiber: 4g, Sugar: 6g, Sodium: 720mg
Notes
Store leftover roasted sweet potatoes refrigerated for up to 3 days. Reheat in 350°F oven for 8-10 minutes before adding fresh burrata and pesto. This dish is best served immediately after assembly as burrata doesn’t store well once warmed. For dairy-free version, substitute burrata with cashew cream or avocado slices. Pine nuts can be replaced with chopped walnuts or almonds for nut allergies.
Sweet Potatoes with Burrata and Pesto
This elegant Sweet Potatoes with Burrata and Pesto recipe transforms simple ingredients into a sophisticated side dish perfect for entertaining or weeknight dinners.
Ingredients
Instructions
Notes
- Store leftover roasted sweet potatoes refrigerated for up to 3 days. Reheat in 350°F oven for 8-10 minutes before adding fresh burrata and pesto. This dish is best served immediately after assembly as burrata doesn't store well once warmed. For dairy-free version, substitute burrata with cashew cream or avocado slices. Pine nuts can be replaced with chopped walnuts or almonds for nut allergies.