Sweet Potatoes with Burrata, Roasted Beets, Crispy Prosciutto, and Walnut Sage Pesto

Introduction

This luxurious dish combines the earthy sweetness of roasted sweet potatoes and beets, the creamy indulgence of burrata, and a topping of crispy prosciutto for a perfect savory twist. Finished with a homemade walnut sage pesto, it delivers layers of flavors and textures in every bite. Ideal for dinner parties, holiday gatherings, or anytime you want to treat yourself to something special, this vibrant dish is a stunning centerpiece that looks as good as it tastes. Whether served warm or at room temperature, it’s sure to impress your guests and tantalize taste buds.

Ingredients:

For the Sweet Potatoes and Beets:

• 3 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 medium beets, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Walnut Sage Pesto:

• 1/2 cup walnuts, toasted
• 1/4 cup fresh sage leaves
• 1/2 cup fresh basil leaves
• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

For the Crispy Prosciutto and Burrata:

• 4 slices prosciutto
• 8 ounces burrata cheese
• Fresh thyme or microgreens, for garnish (optional)

Preparation:

Step 1: Roast the Sweet Potatoes and Beets

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the sweet potatoes on one half of the baking sheet.
4. In the same bowl, toss the beets with another 1 tablespoon of olive oil, salt, and pepper.
5. Spread the beets on the other half of the baking sheet. Roasting separately will help keep their colors distinct.
6. Roast for 30-35 minutes or until both sweet potatoes and beets are tender and slightly caramelized, flipping halfway through.

Step 2: Prepare the Walnut Sage Pesto

1. While the vegetables are roasting, prepare the pesto. In a food processor, combine the toasted walnuts, fresh sage, basil leaves, and garlic.
2. Pulse until coarsely chopped.
3. Slowly drizzle in the olive oil while blending until a smooth, thick consistency is achieved.
4. Add Parmesan cheese, salt, and pepper to taste, and pulse again until fully incorporated. Adjust the seasoning as needed.

Step 3: Crisp the Prosciutto

1. Heat a non-stick skillet over medium heat.
2. Add the prosciutto slices in a single layer and cook for 2-3 minutes per side until they’re crispy and golden.
3. Transfer the crispy prosciutto to a paper towel-lined plate to absorb excess oil. Break into pieces once cooled.

Step 4: Assemble the Dish

1. Once the vegetables are roasted, arrange them on a serving platter.
2. Tear the burrata into smaller pieces and scatter over the roasted vegetables.
3. Drizzle the walnut sage pesto generously over the top.
4. Sprinkle with crispy prosciutto pieces and garnish with fresh thyme or microgreens, if desired.

Step 5: Serve and Enjoy!

Serve immediately for the best flavor, or allow to sit at room temperature.

Cooking Notes:

• Roasting Technique: Roasting the sweet potatoes and beets separately helps keep their vibrant colors intact and prevents flavor mixing.
• Burrata Alternative: Fresh mozzarella or ricotta can be used as a substitute if burrata isn’t available.
• Make-Ahead: You can roast the vegetables and make the pesto ahead of time, then assemble right before serving.

Serving Suggestions:

Serve this dish as a stunning appetizer, or alongside grilled chicken or steak for a filling main course. It also pairs wonderfully with a crisp white wine like Sauvignon Blanc or a fruity red like Pinot Noir.

Tips:

• Toasting Walnuts: Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, enhancing their flavor for the pesto.
• Pesto Storage: Store leftover walnut sage pesto in an airtight container in the refrigerator for up to 5 days.
• Crisping Prosciutto: Prosciutto crisps quickly; watch closely to avoid burning.

Prep Time:

20 minutes

Cooking Time:

35 minutes

Total Time:

55 minutes

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 12g
• Sodium: 490mg

Conclusion

This Sweet Potatoes with Burrata, Roasted Beets, Crispy Prosciutto, and Walnut Sage Pesto dish brings a symphony of flavors and textures, making it perfect for any occasion where you want to impress. The creamy burrata complements the earthy vegetables, while the crispy prosciutto adds a savory crunch, rounded off with a homemade walnut sage pesto. Elegant and full of fresh flavors, it’s a delicious way to celebrate seasonal ingredients.

Sweet Potatoes with Burrata, Roasted Beets, Crispy Prosciutto, and Walnut Sage Pesto

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

Scale 1x2x3x

For the Sweet Potatoes and Beets:

• 3 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 medium beets, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Walnut Sage Pesto:

• 1/2 cup walnuts, toasted
• 1/4 cup fresh sage leaves
• 1/2 cup fresh basil leaves
• 1 clove garlic
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

For the Crispy Prosciutto and Burrata:

• 4 slices prosciutto
• 8 ounces burrata cheese
• Fresh thyme or microgreens, for garnish (optional)

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Instructions

Step 1: Roast the Sweet Potatoes and Beets

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the sweet potatoes on one half of the baking sheet.
4. In the same bowl, toss the beets with another 1 tablespoon of olive oil, salt, and pepper.
5. Spread the beets on the other half of the baking sheet. Roasting separately will help keep their colors distinct.
6. Roast for 30-35 minutes or until both sweet potatoes and beets are tender and slightly caramelized, flipping halfway through.

Step 2: Prepare the Walnut Sage Pesto

1. While the vegetables are roasting, prepare the pesto. In a food processor, combine the toasted walnuts, fresh sage, basil leaves, and garlic.
2. Pulse until coarsely chopped.
3. Slowly drizzle in the olive oil while blending until a smooth, thick consistency is achieved.
4. Add Parmesan cheese, salt, and pepper to taste, and pulse again until fully incorporated. Adjust the seasoning as needed.

Step 3: Crisp the Prosciutto

1. Heat a non-stick skillet over medium heat.
2. Add the prosciutto slices in a single layer and cook for 2-3 minutes per side until they’re crispy and golden.
3. Transfer the crispy prosciutto to a paper towel-lined plate to absorb excess oil. Break into pieces once cooled.

Step 4: Assemble the Dish

1. Once the vegetables are roasted, arrange them on a serving platter.
2. Tear the burrata into smaller pieces and scatter over the roasted vegetables.
3. Drizzle the walnut sage pesto generously over the top.
4. Sprinkle with crispy prosciutto pieces and garnish with fresh thyme or microgreens, if desired.

Step 5: Serve and Enjoy!

Serve immediately for the best flavor, or allow to sit at room temperature.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 320
• Sodium: 490mg
• Protein: 12g