These roasted sweet potato rounds are a simple yet elegant dish that combines caramelized sweetness with creamy burrata, herby pesto, and juicy cherry tomatoes. Perfect as an appetizer, light lunch, or colorful side, this recipe delivers big flavor with minimal effort.
Why You’ll Love This Recipe
This recipe is easy to prepare but looks impressive on the table. The contrast of warm roasted sweet potatoes with cool, creamy burrata creates a beautiful balance of textures. It’s versatile enough for casual meals or entertaining, and it can be served warm or at room temperature without losing its appeal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, scrubbed and sliced into ½-inch rounds
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 ball burrata cheese, 125–150 g, torn into pieces
1 cup cherry tomatoes, halved
¼ cup basil pesto
Optional garnish: fresh basil leaves, balsamic glaze
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place the sweet potato rounds in a large bowl. Drizzle with olive oil and season with salt and black pepper. Toss until all slices are evenly coated.
Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the rounds are tender inside and golden on the edges.
While the sweet potatoes are roasting, halve the cherry tomatoes and set them aside. If the burrata is chilled, let it sit at room temperature so it becomes extra creamy.
Once roasted, transfer the sweet potato rounds to a serving platter. Spoon a small amount of pesto onto each round, add a piece of burrata, and finish with a few cherry tomato halves.
Garnish with fresh basil leaves and a light drizzle of balsamic glaze if desired. Serve warm or at room temperature.
Servings and timing
This recipe makes about 4 servings as an appetizer or light side dish.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: about 40 minutes
Variations
For added crunch, sprinkle toasted pine nuts or crushed pistachios over the top before serving.
To make it heartier, serve the assembled sweet potato rounds over a bed of baby arugula or spinach.
For a dairy-free option, replace burrata with a spoonful of hummus or whipped avocado.
Add a gentle kick by mixing a pinch of chili flakes into the pesto.
Storage/Reheating
Store leftover roasted sweet potatoes separately from the toppings in an airtight container in the refrigerator for up to 3 days. Reheat the sweet potatoes in the oven at 375°F (190°C) until warmed through. Add fresh burrata, pesto, and tomatoes after reheating for the best texture and flavor.
FAQs
Can I make this recipe ahead of time?
Yes, you can roast the sweet potatoes in advance and assemble the toppings just before serving.
What type of sweet potatoes work best?
Medium-sized, evenly shaped sweet potatoes roast more evenly and are easier to portion.
Can I use homemade pesto?
Absolutely, homemade pesto works beautifully and allows you to adjust the flavor to your taste.
Is this recipe suitable for serving cold?
It’s best served warm or at room temperature, but it can be enjoyed cold if needed.
Can I use another cheese instead of burrata?
Fresh mozzarella or labneh can be used, though burrata provides the creamiest texture.
How do I keep sweet potatoes from getting soggy?
Make sure they are spread in a single layer and not overcrowded on the baking sheet.
Can I make this recipe vegan?
Yes, simply replace the burrata with a plant-based alternative or creamy dip.
What can I serve this with?
It pairs well with grilled vegetables, salads, or as part of a mezze-style spread.
Can I roast the sweet potatoes in an air fryer?
Yes, air fry at 400°F (200°C) for about 15–18 minutes, flipping halfway.
How do I enhance the sweetness?
A light drizzle of balsamic glaze or pomegranate molasses enhances the natural sweetness nicely.
Conclusion
Roasted sweet potato rounds with burrata, pesto, and cherry tomatoes are a delicious combination of simple ingredients elevated by thoughtful layering. Whether served as an appetizer or a light meal, this dish offers vibrant color, balanced flavors, and a satisfying texture that makes it a reliable favorite for any occasion.
Roasted sweet potato rounds with burrata, pesto, and cherry tomatoes offer a vibrant and elegant dish that balances sweet, creamy, and herby flavors. Perfect as an appetizer, light lunch, or colorful side.
Ingredients
2 medium sweet potatoes, scrubbed and sliced into ½-inch rounds
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 ball burrata cheese (125–150 g), torn into pieces
1 cup cherry tomatoes, halved
¼ cup basil pesto
Optional garnish: fresh basil leaves
Optional garnish: balsamic glaze
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Place sweet potato rounds in a bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Arrange sweet potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and golden on the edges.
While roasting, halve the cherry tomatoes and let burrata come to room temperature.
Transfer roasted sweet potato rounds to a serving platter. Top each with a spoonful of pesto, a piece of burrata, and cherry tomato halves.
Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Serve warm or at room temperature.
Notes
Roast sweet potatoes in advance and assemble just before serving for easy prep.
Use hummus or whipped avocado for a dairy-free version.
Enhance flavor with toasted pine nuts or chili flakes.
Pairs well with salads or as part of a mezze platter.
