Impress your taste buds and guests alike with this elevated dish: Maple-Glazed Sweet Potato and Burrata Stack with Fig and Sage Pesto Drizzle. This recipe beautifully balances the earthy sweetness of roasted sweet potatoes, the creaminess of burrata, and the vibrant notes of a unique fig and sage pesto. It’s perfect for a fancy dinner or an impressive side dish that brings the taste of autumn to your table. Bursting with seasonal flavors, this recipe will become a staple in your culinary repertoire.

Ingredients

For the Maple-Glazed Sweet Potatoes:

• 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon (optional for extra warmth)

For the Fig and Sage Pesto:

• 6-8 dried figs, rehydrated in warm water and chopped
• 1/2 cup fresh sage leaves, packed
• 1/2 cup fresh basil leaves, packed
• 1/4 cup toasted walnuts or pine nuts
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 cup olive oil (plus more if needed)
• Salt and pepper, to taste

Additional Ingredients:

• 2 balls of fresh burrata cheese
• Fresh microgreens or arugula, for garnish
• Cracked black pepper and flaky sea salt, for finishing

Preparation

Step 1: Prepare and Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the sweet potato rounds with olive oil, maple syrup, salt, pepper, and optional ground cinnamon. Ensure that each slice is evenly coated.
3. Arrange the sweet potato slices in a single layer on the prepared baking sheet.
4. Roast in the oven for 20-25 minutes, flipping halfway through, until the sweet potatoes are caramelized and fork-tender. Remove from the oven and let them cool slightly.

Step 2: Make the Fig and Sage Pesto

1. In a food processor, combine rehydrated figs, fresh sage, basil, toasted nuts, grated Parmesan, and minced garlic.
2. Pulse until the ingredients are roughly combined.
3. Slowly drizzle in the olive oil while blending, until a smooth, spreadable consistency is reached. If needed, add more olive oil for a looser pesto.
4. Season with salt and pepper to taste and set aside.

Step 3: Assemble the Sweet Potato and Burrata Stacks

1. On a large serving platter, lay out the roasted sweet potato rounds.
2. Tear the burrata balls gently and place a generous piece of burrata on each sweet potato slice.
3. Spoon the fig and sage pesto over the burrata, allowing it to drip down the sides of each stack.

Step 4: Garnish and Serve

1. Top each stack with fresh microgreens or arugula for a pop of color and added freshness.
2. Sprinkle with cracked black pepper and flaky sea salt to enhance the flavors.
3. Drizzle any remaining pesto or extra olive oil over the entire dish.

Cooking Notes

• Burrata Cheese: Always bring burrata to room temperature before serving for optimal creaminess and flavor.
• Sweet Potatoes: You can use a mandoline slicer to ensure even rounds for consistent roasting.
• Pesto: The fig and sage pesto can be made ahead of time and stored in an airtight container in the fridge for up to one week.

Serving Suggestions

• Serve as a sophisticated appetizer at your next dinner party.
• Pair with a side of crusty sourdough bread to soak up the delicious pesto and burrata cream.
• For a heartier meal, accompany the stacks with a fresh green salad and a glass of crisp white wine, such as Sauvignon Blanc.

Tips

1. Make it Vegan: Substitute burrata with a creamy vegan cheese or cashew cheese and replace Parmesan in the pesto with nutritional yeast.
2. Texture Variations: Add crunch by sprinkling toasted nuts or seeds over the finished dish.
3. Advance Preparation: The pesto and roasted sweet potatoes can be prepped in advance and assembled just before serving.
4. Seasonal Substitutions: Try swapping sweet potatoes with roasted butternut squash slices for a different twist.

Time Management

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Nutritional Information (per serving)

• Calories: 320
• Protein: 9g
• Sodium: 420mg

Conclusion

This Maple-Glazed Sweet Potato and Burrata Stack with Fig and Sage Pesto Drizzle is a showstopping dish that is equal parts savory, sweet, and satisfying. The harmony of flavors and textures is bound to impress, making this a go-to recipe for special occasions or when you want to make any meal feel extraordinary. Give this recipe a try and savor the taste of the season with every bite.

Maple-Glazed Sweet Potato and Burrata Stack with Fig and Sage Pesto Drizzle

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

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For the Maple-Glazed Sweet Potatoes:

• 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon (optional for extra warmth)

For the Fig and Sage Pesto:

• 6–8 dried figs, rehydrated in warm water and chopped
• 1/2 cup fresh sage leaves, packed
• 1/2 cup fresh basil leaves, packed
• 1/4 cup toasted walnuts or pine nuts
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 cup olive oil (plus more if needed)
• Salt and pepper, to taste

Additional Ingredients:

• 2 balls of fresh burrata cheese
• Fresh microgreens or arugula, for garnish
• Cracked black pepper and flaky sea salt, for finishing

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Instructions

Step 1: Prepare and Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the sweet potato rounds with olive oil, maple syrup, salt, pepper, and optional ground cinnamon. Ensure that each slice is evenly coated.
3. Arrange the sweet potato slices in a single layer on the prepared baking sheet.
4. Roast in the oven for 20-25 minutes, flipping halfway through, until the sweet potatoes are caramelized and fork-tender. Remove from the oven and let them cool slightly.

Step 2: Make the Fig and Sage Pesto

1. In a food processor, combine rehydrated figs, fresh sage, basil, toasted nuts, grated Parmesan, and minced garlic.
2. Pulse until the ingredients are roughly combined.
3. Slowly drizzle in the olive oil while blending, until a smooth, spreadable consistency is reached. If needed, add more olive oil for a looser pesto.
4. Season with salt and pepper to taste and set aside.

Step 3: Assemble the Sweet Potato and Burrata Stacks

1. On a large serving platter, lay out the roasted sweet potato rounds.
2. Tear the burrata balls gently and place a generous piece of burrata on each sweet potato slice.
3. Spoon the fig and sage pesto over the burrata, allowing it to drip down the sides of each stack.

Step 4: Garnish and Serve

1. Top each stack with fresh microgreens or arugula for a pop of color and added freshness.
2. Sprinkle with cracked black pepper and flaky sea salt to enhance the flavors.
3. Drizzle any remaining pesto or extra olive oil over the entire dish.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 320
• Sodium: 420mg
• Protein: 9g