Step 1: Prepare the Sweet Potato Toast

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Slice Sweet Potatoes: Wash the sweet potatoes and slice them lengthwise into 1/4-inch thick slices.
3. Season Sweet Potatoes: Place the slices on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
4. Roast: Bake for 20-25 minutes, flipping halfway through, until the sweet potato slices are tender and slightly crispy on the edges.

Step 2: Make the Beet Hummus

1. Prepare Ingredients: Peel and chop the cooked beets. Rinse and drain the chickpeas.
2. Blend: In a food processor, combine the beets, chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and pepper.
3. Adjust Consistency: Blend until smooth and creamy. If the hummus is too thick, add water one tablespoon at a time until the desired consistency is achieved.

Step 3: Assemble the Toast

1. Spread Hummus: Once the sweet potato slices are roasted and slightly cooled, spread a generous layer of beet hummus over each slice.
2. Add Burrata: Tear the burrata cheese into small pieces and gently place them on top of the hummus.
3. Garnish: Sprinkle pomegranate seeds over the burrata for a pop of color and flavor. Add fresh herbs like parsley or mint for an aromatic finishing touch.