Sweet Potatoes Burrata Walnut Sage (Print Version)
# Ingredients:
→ Sweet Potatoes
01 -
2 medium sweet potatoes, sliced into 1/2-inch rounds
02 -
1 tablespoon olive oil
03 -
Salt and pepper, to taste
→ Roasted Beets
04 -
2 medium beets, roasted, peeled, and sliced into rounds
05 -
Aluminum foil (for roasting)
→ Walnut Sage Pesto
06 -
1/2 cup walnuts, toasted
07 -
1 cup fresh sage leaves (or a mix of sage and basil)
08 -
1/3 cup olive oil
09 -
1 clove garlic
10 -
Salt and pepper, to taste
→ Assembly and Garnish
11 -
8 ounces burrata cheese (or mozzarella if unavailable), torn into pieces
12 -
1/4 cup walnuts, toasted and chopped (for garnish)
13 -
Fresh sage leaves or basil (for garnish)
14 -
Drizzle of olive oil
# Instructions:
01 -
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 tablespoon olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and golden.
02 -
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.
03 -
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.
04 -
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.
05 -
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.