Burrata & Beet Sweet Potato Stacks – Creamy, Colorful & Totally Irresistible 🍽️🍠🫒❤️

If you’re looking for a dish that looks as good as it tastes — these Burrata & Beet Sweet Potato Stacks are about to become your new favorite showstopper!

This elegant stack starts with crispy-edged roasted sweet potato rounds , then layers on a fragrant walnut sage pesto , a dollop of creamy burrata , and a slice of tender jewel-red roasted beet . Topped with fried sage leaves , toasted walnuts, and a final sprinkle of Parmesan, this is comfort food turned into art.

Perfect for fall entertaining, holiday appetizers, or when you want something warm, rich, and bursting with earthy sweetness and herbaceous charm.

Let’s dive into how to make this restaurant-style masterpiece at home!

🧑‍🍳 Why You’ll Love These Sweet Potato Stacks

• Bold colors : Red beets, golden sweet potatoes, green pesto — pure visual magic.
• Creamy meets crunchy : Burrata adds richness; walnuts give texture.
• Great for sharing : Ideal for appetizer platters, wine nights, or brunch.
• Quick & easy : Just roast, blend, and stack — done in under an hour!
• Make-ahead friendly : Roast and prep ahead — assemble just before serving.

🧾 Ingredients (Serves 10–12 Rounds)

For the sweet potato base:

• 2 medium sweet potatoes , sliced into ½-inch rounds
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the walnut sage pesto:

• 1 cup fresh sage leaves
• ½ cup fresh parsley
• 1 garlic clove
• ⅓ cup toasted walnuts
• ¼ cup grated Parmesan cheese
• ⅓ cup olive oil
• Salt and pepper to taste

For the toppings:

• 1 large burrata ball (or 2 small ones) , torn into chunks
• 1 cup roasted beets , cut into wedges (raw or steamed works too!)
• Whole walnut halves for garnish
• Fresh fried sage leaves for crunch
• Extra Parmesan shavings
• Drizzle of olive oil (optional for shine and richness)

Optional: Microgreens or edible flowers for extra presentation flair

🔪 Equipment Needed

• Baking sheet or cast iron skillet
• Parchment paper or silicone mat
• Food processor or blender
• Mixing bowls
• Measuring tools
• Knife and cutting board
• Spatula or tongs
• Oven mitts

👩‍🍳 Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F (200°C) .

Toss sweet potato rounds with olive oil , salt , and pepper until evenly coated.

Place on a parchment-lined baking sheet and roast for 25–30 minutes , flipping halfway through, until tender and golden brown.

Let cool slightly before assembling — but keep warm for best stacking.

Step 2: Make the Walnut Sage Pesto

In a food processor:

Pulse together:

• Fresh sage
• Parsley
• Garlic clove
• Toasted walnuts
• Parmesan cheese

With the motor running, slowly stream in olive oil until smooth and glossy.

Season with salt and pepper to taste.

Set aside while roasting the beets.

Step 3: Roast the Beets (if not pre-roasted)

Peel and chop beets into bite-sized pieces.

Toss with a drizzle of olive oil and salt , wrap in foil, and roast at 400°F (200°C) for 35–40 minutes , or until fork-tender.

Let cool slightly before using.

Step 4: Assemble Each Stack

On each sweet potato round :

1. Spread a small spoonful of walnut sage pesto .
2. Top with a chunk of burrata cheese .
3. Add a wedge of roasted beet .
4. Garnish with whole walnuts, fried sage leaves , and a light dusting of Parmesan .

Serve warm or at room temperature — either way, they’re irresistible.

🥄 Serving Suggestions

• On a charcuterie board with goat cheese and olives .
• Try them alongside grilled meats or roasted turkey .
• Pair with a glass of Pinot Noir or rose for bold sipping.
• Stack on a salad bed with arugula and balsamic glaze .
• Perfect for holiday appetizers, bridal brunches, or cozy dinners .

🥡 Storage & Reheating Tips

• Refrigerator: Store assembled stacks in fridge for up to 2 days — best served warm or at room temperature.
• Freezer: Not ideal due to dairy content — better made fresh.
• Make Ahead: Roast veggies and make pesto ahead — assemble right before guests arrive.
• Reheating: Warm individual stacks in oven at 300°F (150°C) or toaster oven for best results.

✅ Expert Tips for Success

• Use fresh herbs — dried won’t deliver the same vibrant pesto.
• Don’t skip toasting the walnuts — it enhances flavor and crunch.
• Want extra richness? Add lemon zest or truffle oil to the pesto.
• Swap some sweet potato with regular potato or squash for seasonal twists.
• Make it plant-based : Replace burrata with soft cashew cheese or tofu ricotta.

🧠 Nutritional Highlights

While indulgent, these stacks offer serious nutrition:

• Sweet potatoes deliver beta-carotene and natural sugars .
• Beets boost energy and blood flow with nitrates and antioxidants.
• Walnuts add omega-3s and healthy fats .
• Enjoy as part of a balanced lifestyle — especially with greens or lean proteins.

📝 Final Thoughts

These Burrata & Beet Sweet Potato Stacks prove that sometimes the best dishes come from combining what’s already in your kitchen into one unforgettable bite — where earthy sweetness , herby pesto , and silky burrata all meet in harmony.

Whether you’re making them for a dinner party, holiday spread, or simply because you deserve something special, this recipe delivers big on flavor, texture, and elegance — without being complicated.

So grab your mixing bowl, fire up the oven, and get ready to fall in love with every colorful, creamy, crunchy bite!