Sweet Potato Toast with Beet Hummus, Creamy Burrata & Pomegranate Drizzle

this RECIPE

This Sweet Potato Toast with Beet Hummus, Creamy Burrata & Pomegranate Drizzle is the perfect blend of sweet, creamy, tangy, and fresh flavors. Roasted sweet potatoes act as a wholesome, gluten-free base, while vibrant beet hummus adds an earthy richness. Creamy burrata melts into every bite, and a sprinkle of juicy pomegranate seeds with a drizzle of balsamic glaze ties it all together. Whether you serve it as a brunch showstopper, a nutritious lunch, or a fancy appetizer, this dish is as gorgeous as it is delicious!

Ingredients

For the Sweet Potato Toast:

• 2 medium sweet potatoes, sliced into ¼-inch thick slices
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Beet Hummus:

• 1 cup cooked beets, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt, to taste
• Water, as needed for consistency

For the Toppings:

• 8 oz burrata cheese
• ½ cup pomegranate seeds
• Fresh herbs (such as mint or parsley), for garnish
• Balsamic glaze or pomegranate molasses, for drizzling

Instructions

Step 1: Roast the Sweet Potato Toast

1️⃣ Preheat your oven to 400°F (200°C).
2️⃣ Arrange the sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3️⃣ Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy on the edges.

Step 2: Make the Beet Hummus

1️⃣ In a food processor, blend together beets, chickpeas, tahini, lemon juice, garlic, and salt until smooth.
2️⃣ Add water, one tablespoon at a time, to reach your desired creamy consistency.

Step 3: Assemble the Toast

1️⃣ Spread a generous layer of beet hummus onto each roasted sweet potato slice.
2️⃣ Tear the burrata cheese into pieces and place it on top.
3️⃣ Sprinkle with pomegranate seeds and drizzle with balsamic glaze or pomegranate molasses.
4️⃣ Finish with a handful of fresh herbs for extra flavor and color.

Serve immediately and enjoy!

Notes

• Want crispier sweet potato toast? Broil for 2-3 minutes at the end.
• Meal prep tip: Roast the sweet potatoes and make the hummus ahead of time for easy assembly later.
• Extra toppings? Try adding crushed pistachios for crunch!

Helpful Tips for the Best Sweet Potato Toast with Beet Hummus, Burrata & Pomegranate Drizzle

Even Slices = Even Cooking – Try to slice your sweet potatoes to the same thickness (about ¼-inch thick) so they cook evenly.

No Oven? No Problem! – You can cook the sweet potato slices in an air fryer at 375°F (190°C) for 10-12 minutes or toast them in a grill pan for a slightly charred effect.

Shortcut for the Beet Hummus – If you’re short on time, use pre-cooked beets or store-bought beet hummus.

Want Extra Crisp? – Broil the sweet potato slices for the last 2-3 minutes or pop them in a toaster for a firmer texture.

Play with Textures – Add a little crunch with toasted pistachios, almonds, or pumpkin seeds for an extra layer of flavor.

Balancing Flavors – If your hummus tastes too earthy, add an extra splash of lemon juice to brighten it up.

Meal Prep Friendly – Roast the sweet potatoes and make the beet hummus ahead of time for easy, quick assembly when hunger strikes!

Conservation and Storage

Refrigerator Storage:

• Roasted sweet potato slices can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster before serving.
• Beet hummus stays fresh in the refrigerator for 4-5 days in a sealed container. Stir before using if any separation occurs.
• Fully assembled toasts are best enjoyed fresh but can be stored in an airtight container for a few hours before serving.

Freezer Storage:

• You can freeze roasted sweet potato slices in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag and store for up to 2 months.
• To reheat, place them in a toaster, air fryer, or oven at 375°F (190°C) for 5-7 minutes until warm and slightly crispy.
• Hummus can also be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and stir well before using.

Substitutions and Variations

Dairy-Free/Vegan: Swap burrata for vegan cashew cheese or avocado.
Alternative Hummus: Use classic hummus or roasted red pepper hummus.
Extra Crunch: Add toasted walnuts, almonds, or pumpkin seeds.
More Greens: Top with arugula or microgreens for added freshness.

Storage Instructions

• Sweet potato slices: Store in the fridge for up to 3 days or freeze for longer storage.
• Beet hummus: Keeps well in an airtight container in the fridge for 4-5 days.
• Fully assembled toasts: Best enjoyed fresh but can be stored for a few hours before serving.

Frequently Asked Questions

Q: Can I make this vegan?
A: Yes! Simply swap burrata for avocado or dairy-free cheese.

Q: How do I make sweet potato toast crispier?
A: Broil for 2-3 minutes after roasting, or toast the slices in an air fryer.

Q: Can I use store-bought beet hummus?
A: Absolutely! If you’re short on time, pre-made beet hummus works great.

Q: What’s a good alternative to burrata?
A: Ricotta, fresh mozzarella, or crumbled goat cheese all work well.

Conclusion

This Sweet Potato Toast with Beet Hummus, Creamy Burrata & Pomegranate Drizzle is a vibrant, nutrient-packed dish that’s perfect for brunch, a light meal, or an elegant appetizer. The natural sweetness of roasted sweet potatoes pairs beautifully with earthy beet hummus, indulgent burrata, and the bright burst of pomegranate.

Try this recipe and let me know what you think! Tag me on Instagram or Pinterest with your creations—I’d love to see your take on it! ❤️

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