If there’s one dish that instantly captivates both the eyes and taste buds, it’s these Burrata & Beet Sweet Potato Stacks. From the first bite, you’re immersed in creamy burrata, earthy roasted beets, and the rich caramelized sweetness of roasted sweet potatoes. It’s a dish that feels indulgent yet nourishing, beautiful yet comforting.
In this post, I’ll walk you through exactly how to bring this stunner to life in your own kitchen. Whether you’re hosting a holiday dinner, a summer soirée, or just craving something different, this recipe brings elegance without the stress. And because I know how meaningful food can be, I’m also sharing the story behind how this dish became one of my favorite go-to starters.
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The Story & Intro
My First Encounter with Burrata & Beets
It was a chilly fall evening in Vermont when I first tasted something that changed how I saw beets forever. I was at a small, family-run bistro, and the appetizer special read: “Roasted Beet & Burrata Stack over Sweet Potato Rounds.” Intrigued, I ordered it — and every layer sang.
Since then, this Burrata & Beet Sweet Potato Stacks recipe has become my personal rendition of that moment. I make it when I want to impress, when I miss autumn, or when I just want to treat myself. Each component — from the buttery soft sweet potato to the creamy burrata and tangy balsamic drizzle — tells a story of texture, flavor, and warmth.
Much like the vibrant Whipped Feta with Roasted Beets & Pistachios, this dish layers flavors that play beautifully together, but here it’s the height and contrast that visually elevates every bite.
What Makes This Recipe Special
For starters, this recipe is:
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Gluten-free and naturally vegetarian
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Packed with fiber, vitamins, and healthy fats
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A stunning centerpiece on any plate
And it’s endlessly flexible — just like my Roasted Cauliflower & Sweet Potato Bowls with Tzatziki, you can play with toppings or use whatever herbs are fresh and fragrant in your kitchen.
But above all, what makes these stacks truly special is how they combine rustic comfort with restaurant-worthy flair. You’ll feel like a top-tier chef serving them, yet the process is as calming and grounding as a Sunday morning.
Ingredients & Preparation
Ingredient Breakdown
Here’s everything you’ll need for your Burrata & Beet Sweet Potato Stacks — real food, easy to find, and full of color:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes | 2 large | Sliced into ½-inch rounds |
| Fresh Beets | 2 medium | Roasted, peeled, and sliced |
| Burrata Cheese | 2 balls (4 oz each) | Cold, drained |
| Olive Oil | 2 tbsp | For roasting and drizzling |
| Balsamic Glaze | 2 tbsp | For finishing touch |
| Fresh Basil | Handful | Optional, torn or julienned |
| Sea Salt & Cracked Pepper | To taste | Brings out all flavors |
Sweet potatoes form the hearty, slightly caramelized base. The beets bring earthy depth and a gorgeous hue — very similar to those in Honey Feta Sweet Potato Bites. Burrata? That dreamy center turns every bite luxurious.
Tools and Possible Substitutions
You don’t need fancy gadgets here — just a baking sheet, parchment, a sharp knife, and your oven. That said, a mandoline can help slice the sweet potatoes evenly.
No burrata? Swap with fresh mozzarella or goat cheese — the result will still be creamy and satisfying. If beets aren’t your thing, thinly sliced roasted carrots or golden beets also work well.
And here’s a fun twist: serve with a smear of something bold underneath, like the Mediterranean Baked Feta with Pita — a warm, savory dip can turn these stacks into an appetizer-meets-entree experience.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Here’s how you bring these gorgeous Burrata & Beet Sweet Potato Stacks to life — all in under an hour:
1. Roast the Sweet Potato Rounds
Preheat your oven to 400°F (200°C). Slice sweet potatoes into ½-inch thick rounds, then toss with olive oil, sea salt, and pepper. Arrange them in a single layer on a parchment-lined baking sheet.
Roast for 25 minutes, flipping once halfway through. You’re aiming for tender, slightly caramelized centers and crispy golden edges.
2. Prepare the Beets
While the sweet potatoes roast, roast or boil your beets until fork-tender (about 35–45 minutes if whole). Let cool, then peel and slice into ¼-inch rounds.
If time is tight, pre-cooked vacuum-packed beets work in a pinch!
3. Assemble the Stacks
Once sweet potatoes and beets are ready, it’s time to stack: start with a sweet potato base, top with a slice of beet, then a scoop or piece of burrata. Repeat to build 2–3 layers.
Finish each stack with a drizzle of balsamic glaze, torn basil, and cracked pepper.
Tips and Tricks to Perfect It
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Uniform slices = even roasting — consistency in size matters for balance and bite.
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Chill the burrata before slicing — it holds shape better.
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Want a little crunch? A sprinkle of toasted pistachios or pepitas on top adds texture.
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Don’t skip the balsamic! It ties all the flavors together beautifully — much like how it’s used in Pear and Pomegranate Spinach Salad.
Serving, Storing & Pairing
What to Serve With It
These Burrata & Beet Sweet Potato Stacks are satisfying enough to stand alone as an appetizer or light lunch, but they shine even brighter when paired thoughtfully.
If you’re serving them at a gathering, consider adding a bright side like this Blueberry Peach Feta Salad — its fresh fruit and citrus notes balance the richness of the burrata beautifully. You could also go in a savory direction and pair it with something equally fresh but creamy, like Caprese Stuffed Avocados with Balsamic Glaze.
For drinks, a dry rosé or sparkling water with a twist of lemon complements the earthy-sweet profile of the dish.
Presentation tip: serve stacks slightly warm, garnished with basil or microgreens for a pop of color and freshness.
How to Store and Reheat
If you happen to have leftovers (rare in our house!), store components separately for best texture.
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Sweet potato rounds: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for about 8–10 minutes to restore crisp edges.
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Beets: Store sliced in a sealed container, refrigerated, up to 5 days.
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Burrata: Best fresh. If stored, keep submerged in its liquid, use within 2 days.
Avoid microwaving assembled stacks — instead, reheat the potatoes and beets, then add cold burrata just before serving.
FAQ Section
1. Can I make Burrata & Beet Sweet Potato Stacks ahead of time?
Yes! Roast the sweet potatoes and beets in advance, then store separately in the fridge. Assemble with burrata and glaze right before serving for the best texture and flavor.
2. What if I can’t find burrata?
You can substitute with fresh mozzarella or creamy goat cheese. While it won’t have the same luscious cream center, it still tastes wonderful layered with beets and sweet potato.
3. Are these stacks meant to be served warm or cold?
Serve them warm or room temperature. The sweet potatoes should be slightly warm, but the burrata should stay cool and creamy for the perfect contrast.
4. Is this recipe gluten-free?
Absolutely! All ingredients used are naturally gluten-free.
5. Can I grill the sweet potato slices instead of roasting?
Yes — grilled slices bring a smoky edge to the stacks. Just brush with olive oil and grill for about 4–5 minutes per side over medium heat.
Conclusion
There’s something magical about a recipe that looks elegant yet feels rustic — like you’ve crafted something truly special from simple, real ingredients. These Burrata & Beet Sweet Potato Stacks have become one of my favorite ways to express creativity in the kitchen while keeping things approachable and deeply flavorful.
I hope this dish becomes part of your table — whether it’s a weekend dinner, a holiday spread, or just a cozy solo evening.
Looking for more inspiration? Don’t miss this beautiful Burrata Bruschetta or the hearty Ground Turkey Sweet Potato Skillet — both pair beautifully with today’s recipe.
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Burrata & Beet Sweet Potato Stacks – Colorful Creamy Appetizer
- Total Time: 45
- Yield: 4 servings
Description
Burrata & Beet Sweet Potato Stacks are a colorful, creamy, and vibrant appetizer that layers roasted sweet potatoes, earthy beets, and lush burrata cheese with a balsamic glaze finish.
Ingredients
• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 medium beets, roasted, peeled & sliced
• 2 (4 oz) balls burrata cheese, cold & drained
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Handful fresh basil, torn
• Sea salt & cracked black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toss sweet potato rounds with olive oil, salt, and pepper; roast for 25 minutes, flipping halfway.
3. While sweet potatoes cook, roast or boil beets until fork-tender. Peel and slice.
4. Once both vegetables are ready, layer sweet potato, beet, and burrata into 2–3 tiered stacks.
5. Drizzle with balsamic glaze, top with basil, and season with cracked pepper.
6. Serve warm or at room temperature.
Notes
– Golden beets add even more visual appeal.
– Chill burrata before slicing to keep it intact.
– Can be prepped in advance and assembled before serving.
– Sub goat cheese or mozzarella if burrata is unavailable.
– Top with pistachios or pepitas for crunch.
- Prep Time: 15
- Cook Time: 30
- Method: Roasting
- Cuisine: Vegetarian