Sweet Potato Rounds with Burrata, Roasted Beets & Mint Yogurt Dressing

Why You’ll Love This Recipe

I love how this dish strikes the balance between hearty and fresh. The sweet potato rounds act as a naturally sweet “base,” almost like a healthy crostini. The burrata makes each bite rich and indulgent, while the roasted beets bring depth and color. The mint yogurt dressing ties everything together with a cooling, zesty finish. It’s wholesome, colorful, and feels restaurant-worthy without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sweet potato rounds:

• sweet potatoes (sliced into ½-inch rounds)

• olive oil

• salt and pepper

For the toppings:

• fresh burrata cheese (torn into pieces)

• roasted beets (sliced or cubed)

• fresh herbs (mint leaves, with optional basil or parsley)

For the mint yogurt dressing:

• Greek yogurt

• fresh mint (finely chopped)

• lemon juice

• garlic (minced)

• olive oil

• salt and pepper

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the sweet potato rounds with olive oil, salt, and pepper, then spread them evenly on the baking sheet.

3. I roast for 20–25 minutes, flipping halfway through, until golden and tender.

4. While the potatoes roast, I prepare the dressing by mixing Greek yogurt, mint, lemon juice, garlic, olive oil, salt, and pepper until smooth.

5. Once the sweet potatoes are ready, I let them cool slightly, then top each round with a piece of burrata and roasted beet.

6. I drizzle the mint yogurt dressing over the top and finish with fresh mint leaves before serving.

Servings and timing

This recipe makes about 16–20 rounds, depending on the size of the sweet potatoes. It takes around 15 minutes to prep and 25 minutes to cook, for a total of about 40 minutes.

Variations

Sometimes I swap the beets for roasted cherry tomatoes for a brighter, tangier flavor. For extra crunch, I sprinkle toasted pistachios or walnuts on top. If I want more heat, I add a pinch of red pepper flakes to the yogurt dressing. I’ve also served these rounds with a balsamic glaze drizzle instead of yogurt for a sweeter finish.

Storage/Reheating

These are best enjoyed fresh, but I can store leftover roasted sweet potatoes and beets separately in the fridge for up to 3 days. I reheat the potatoes in the oven before assembling. The yogurt dressing keeps well in the fridge for 2–3 days. Once assembled, the rounds are best eaten right away.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but I prefer Greek yogurt because it makes the dressing creamier and thicker.

Do I need to peel the sweet potatoes?

No, I usually leave the skin on—it crisps up nicely and adds extra nutrients.

Can I prepare the toppings in advance?

Yes, I roast the beets and sweet potatoes ahead of time and store them separately, then assemble just before serving.

Can I substitute burrata?

Fresh mozzarella works well if I don’t have burrata. Goat cheese or ricotta are also delicious alternatives.

Are these served hot or cold?

I like serving the sweet potato rounds warm, but the toppings (burrata and dressing) are cool, which creates a nice contrast.

Conclusion

These sweet potato rounds with burrata, roasted beets, and mint yogurt dressing are as beautiful as they are delicious. I love how the creamy, earthy, and refreshing flavors come together on a naturally sweet base. Whether I serve them as an appetizer for guests or make a smaller portion for myself, they always feel like a special, elevated treat.