Sweet Potato Rounds with Burrata, Roasted Beets and Mint Yogurt

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There’s something beautifully rustic and yet elegant about Sweet Potato Rounds with Burrata, Roasted Beets and Mint Yogurt Dressing. The name alone sounds like a feast, and I promise you—it delivers. With golden sweet potatoes, creamy burrata, jewel-toned roasted beets, and a cooling mint yogurt drizzle, this dish is as vibrant on the plate as it is on the palate.

Whether you’re looking for a colorful appetizer or a stunning vegetarian centerpiece, this recipe brings it all together: taste, texture, and simple sophistication.

If you love recipes that celebrate seasonal ingredients and big flavor with minimal fuss, you’ll feel right at home here. Be sure to follow me on Pinterest for more ideas just like this:       pinterest.com/recipesbysylvia.

Why This Recipe Works So Well

What makes this dish so special is the way it combines contrasting elements in perfect harmony. The sweetness of the roasted sweet potatoes forms a comforting base, while the roasted beets bring depth and a rustic charm. Then, there’s the crowning glory — a fresh ball of burrata, gently torn and scattered, bringing that rich, creamy indulgence.

The mint yogurt dressing is the final touch — a creamy, cool drizzle that cuts through the richness and ties all the flavors together with citrusy brightness and a whisper of sweetness from the honey. It’s a dressing I use often, and here, it finds its perfect home.

This recipe also fits beautifully into vegetarian meals, but it doesn’t feel like a compromise. It’s deeply satisfying, full of textures, flavors, and visual appeal. Plus, it’s easy to adapt. You could use golden beets for a milder taste or even roasted parsnips if you’re feeling adventurous.

Most of all, it’s a dish that encourages conversation. It looks like art on a platter, with splashes of color and textures that invite curiosity. And when people ask how you made it, you’ll love telling them — it’s surprisingly simple, yet feels gourmet.

Ingredient Breakdown: What You’ll Need

This recipe keeps things simple but vibrant, leaning into fresh ingredients that offer maximum flavor with minimal effort. Below is a handy breakdown of everything you’ll need to recreate this dish.

 Ingredients Table

The beauty of this recipe lies in its contrast of temperatures, textures, and tones — warm sweet potatoes, cool yogurt, creamy burrata, and earthy beets all come together in a flavorful balance that’s both comforting and refreshing.

Tools, Tips & Substitutions

You won’t need anything fancy for this recipe, which makes it even more appealing on busy weeknights or relaxed weekend cooking sessions.

 Essential Tools

• Sharp chef’s knife: For even slicing of sweet potatoes and clean beet cubes

• Cutting board: Ideally two, one for sweet potatoes and one for beets

• Two sheet pans: Roasting beets and sweet potatoes separately prevents color bleeding

• Mixing bowl: To whip up the mint yogurt dressing

• Serving platter: A flat platter helps you assemble the rounds beautifully

 Possible Substitutions

• Sweet Potatoes: Swap with delicata squash slices or thick-cut carrots if needed.

• Burrata: Fresh mozzarella or a dollop of ricotta can stand in if burrata isn’t available.

• Beets: Try golden beets for a milder flavor, or roasted parsnips for a wintry twist.

• Mint Yogurt Dressing: Can’t find mint? Fresh basil or dill work well too.

I first learned to simplify my kitchen tools from this Spinach and Ricotta Stuffed Sweet Potatoes with Herb Drizzle recipe on Sylvia’s blog—it showed me how easy it is to make an impressive dish with just a handful of essentials.

And for beet lovers, the Roasted Beet and Peach Goat Cheese Salad with Arugula is another wonderful combo of earthy and creamy elements—very similar in spirit to today’s recipe.

Step-by-Step Cooking Method

The steps are easy, but the results are stunning. With a bit of timing and layering, you’ll be plating like a pro.

1. Prep the Oven & Trays

Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper — one for the sweet potatoes, one for the beets. This keeps the vibrant beet color from staining the rounds.

2. Roast the Sweet Potatoes

Spread the rounds in a single layer. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast for 20–25 minutes until golden, flipping once halfway.

3. Roast the Beets Separately

In the second tray, toss the cubed beets with the remaining olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly crisp around the edges.

4. Make the Mint Yogurt Dressing

While vegetables roast, mix Greek yogurt, chopped mint, lemon juice, honey, salt, and pepper in a bowl. Chill until ready to serve. The lemon and honey bring brightness to the rich yogurt base.

5. Assemble the Platter

Place the roasted sweet potato rounds on your serving platter. Gently tear the burrata and place chunks on top of the rounds. Scatter the roasted beets over everything. Drizzle generously with the mint yogurt dressing and garnish with fresh mint leaves.

 Tips and Tricks to Nail It

• Roast Beets Separately: Always roast beets apart from lighter veggies like sweet potatoes to avoid staining and uneven cook times.

• Use Room Temp Burrata: Burrata is best at room temperature; cold cheese doesn’t melt softly over warm potatoes.

• Don’t Skip the Dressing: The mint yogurt pulls everything together—it cuts the sweetness and enhances freshness.

• Add a Crunch (Optional): A sprinkle of toasted pumpkin seeds or pistachios adds welcome texture.

• Serve Immediately: For the best experience, serve while the vegetables are warm and the burrata is still melty.

This recipe echoes the creamy contrast found in Sylvia’s Stuffed Sweet Potatoes with Burrata, Toasted Walnuts and Sage Pesto, where warm root vegetables meet soft cheese in the best possible way.

If you’re a burrata lover like me, her Burrata Toast with Pistachios and Hot Honey is a fast, flavorful favorite for brunch or appetizers.

What to Serve With It

This dish shines on its own, but when paired thoughtfully, it becomes the highlight of a larger spread. Because Sweet Potato Rounds with Burrata, Roasted Beets and Mint Yogurt Dressing delivers so much flavor, you don’t need anything overly complex on the side.

 Bread & Grains

A side of crusty sourdough or a warm bulgur salad pairs beautifully. The sweetness of the potatoes and creaminess of burrata crave something with bite or chew. I’ve also served this over a bed of farro for a more filling dinner option—it soaks up the mint yogurt dressing beautifully.

You could also look to something green and fresh, like Sylvia’s Beet and Burrata Salad with Pine Nuts and Balsamic Dressing—the similar base makes it a complementary side without feeling redundant.

When I’m aiming for something even more colorful on the table, I’ll make a batch of Sylvia’s Vibrant Roasted Beets & Carrots with Creamy Burrata Salad. It’s a great pairing for this dish at larger gatherings and gives that same hearty-sweet balance with a different texture.

 How to Store & Reheat

If you’re lucky enough to have leftovers, this dish stores surprisingly well—with just a few things to note.

 Storing

• Refrigerate components separately if possible:

  • Sweet potatoes and beets can go in an airtight container for up to 4 days.

  • Mint yogurt dressing will last about 5–6 days chilled.

  • Burrata, once opened, is best within 2 days, stored in its brine or covered tightly.

 Reheating

• Sweet Potatoes & Beets: Reheat in a toaster oven or 350°F oven for about 8–10 minutes, until just warmed through. Microwaving softens them too much and dulls the roasted texture.

• Mint Yogurt: Serve cold—do not heat, as it will separate.

• Burrata: Allow to come to room temperature before using leftovers. Avoid reheating—it loses its luxurious texture.

If assembling as leftovers, layer just before serving to preserve the integrity of the textures.

Frequently Asked Questions

1. Can I make this recipe ahead of time?

Yes, you can roast the sweet potatoes and beets up to a day in advance. Store them in separate airtight containers in the fridge. When ready to serve, reheat the vegetables and assemble with room-temperature burrata and fresh mint yogurt dressing.

2. What if I can’t find burrata?

No problem! You can substitute with fresh mozzarella or even a dollop of whole milk ricotta. While the creamy texture of burrata is unique, these options still offer a rich contrast to the roasted vegetables.

3. Is this recipe gluten-free?

Absolutely. All ingredients in this dish are naturally gluten-free. Just double-check your yogurt and store-bought burrata labels to confirm there are no added thickeners or starches.

4. Can I use pre-cooked beets?

Yes, pre-cooked beets are a great time-saver. Just cube and warm them in the oven for 10 minutes at 375°F to bring out some caramelization and blend their flavor with the roasted sweet potatoes.

5. What’s the best way to get creamy yogurt dressing?

Use full-fat Greek yogurt for the smoothest texture. Let it sit at room temperature for 10 minutes before mixing—it blends more easily and absorbs the mint and lemon beautifully.

Final Thoughts

There’s something deeply satisfying about the way Sweet Potato Rounds with Burrata, Roasted Beets and Mint Yogurt Dressing comes together. Each bite brings warmth from the roasted potatoes, earthiness from the beets, coolness from the mint yogurt, and that indulgent, creamy center from burrata. It’s a dish that feels as good to serve as it does to eat.

Whether you’re cooking for loved ones, prepping a vegetarian holiday appetizer, or just want to bring something truly special to your weeknight table, this recipe fits the moment.

For more cozy, vibrant dishes like this one, I highly recommend trying Sylvia’s Sweet Potato Stuffed with Halloumi, Spinach and Mint Yogurt Dressing and her stunning Stuffed Sweet Potatoes with Burrata, Toasted Walnuts and Sage Pesto.

If you tried this recipe and loved it—or put your own twist on it—I’d love to hear from you!
 Please rate the recipe, leave a comment, and share it on Pinterest so others can find it too!

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