SWEET POTATO TOAST WITH BEET HUMMUS, BURRATA, AND POMEGRANATE SEEDS

There’s something wonderfully comforting about turning simple, wholesome ingredients into a dish that feels like a celebration on a plate. I remember the first time I had beet hummus—it was at a little café tucked away in a seaside town, served on rustic toast with creamy cheese and a sprinkle of bright, juicy pomegranate seeds. It was love at first bite. The earthy sweetness of beets, the silkiness of burrata, and the tangy pop of pomegranate created a symphony of flavors I knew I had to recreate at home.

Growing up, sweet potatoes were a staple in our kitchen. Whether mashed for Thanksgiving or roasted for weeknight dinners, their natural sweetness and creamy texture always brought comfort. As we’ve all become more health-conscious over the years, it’s been a joy rediscovering ways to enjoy these nostalgic favorites in lighter, more vibrant dishes. Turning sweet potato slices into “toast” is one of those genius little modern hacks that I wish I’d thought of sooner—no gluten, fewer carbs, but all the satisfaction.

And then there’s beet hummus—a beautiful magenta spread that’s not only a feast for the eyes but also packed with antioxidants, fiber, and a subtle earthiness that pairs beautifully with creamy cheeses like burrata. Toss in some ruby-red pomegranate seeds, and you’ve got yourself a dish that’s not just good for the body, but a total showstopper on any brunch table or appetizer spread.

This recipe has become a regular in our home—perfect for ladies’ lunches, bridal showers, or simply a lazy Sunday morning when you want to treat yourself to something beautiful and nourishing. It’s easy to prepare, customizable, and bursting with color, flavor, and heart.

Ingredients Needed

For the Sweet Potato Toasts:

• 2 large sweet potatoes (choose evenly sized, straight ones for uniform slices)
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Beet Hummus:

• 1 medium beet, roasted and peeled
• 1 (15-ounce) can chickpeas, drained and rinsed
• ¼ cup tahini
• 2 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic
• 2 tablespoons olive oil
• ½ teaspoon cumin
• ½ teaspoon salt
• 2–3 tablespoons water (as needed for blending)

Substitution Notes:

• For sweet potatoes: Butternut squash rounds or large zucchini slices can work for low-carb options.
• For tahini: Try almond butter or sunflower seed butter for a nut-free twist.
• For garlic sensitivity: Roasted garlic provides a milder flavor.

For the Toppings:

• 8 ounces fresh burrata cheese (or substitute with mozzarella if unavailable)
• ½ cup pomegranate seeds
• 2 tablespoons fresh mint, chopped
• 1 tablespoon balsamic glaze (optional, for drizzling)
• Flaky sea salt and cracked pepper, to taste

Step-by-Step Instructions

Step 1: Prep the Sweet Potato Toast

Preheat your oven to 400°F. Scrub the sweet potatoes well (no need to peel unless preferred) and slice them lengthwise into ¼-inch thick slabs. Lay the slices on a parchment-lined baking sheet and brush both sides lightly with olive oil. Season with sea salt and black pepper.

Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden on the edges. Let cool slightly before topping.

Step 2: Make the Beet Hummus

While the sweet potatoes roast, prepare the hummus. In a food processor, combine the roasted beet (cooled and peeled), chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth and creamy, adding water a tablespoon at a time until desired consistency is reached. Taste and adjust salt or lemon juice if needed.

Step 3: Assemble the Toasts

Once the sweet potato slices are roasted and slightly cooled, spread a generous layer of beet hummus on each slice. Tear the burrata into small pieces and nestle them on top of the hummus.

Step 4: Garnish and Serve

Sprinkle each toast with pomegranate seeds and chopped mint. Finish with a light drizzle of balsamic glaze (optional) and a pinch of flaky sea salt and cracked black pepper. Serve immediately while the sweet potato slices are still warm.

Why This Recipe Works

This dish balances sweet, savory, tangy, and creamy all in one bite. The roasted sweet potato provides a warm, sturdy base with a touch of caramelized sweetness. The beet hummus adds earthiness, richness, and vibrant color—making it both nutritious and visually stunning. Burrata, with its silky texture and mild flavor, ties everything together, while the pomegranate seeds give little pops of juicy brightness.

Health-wise, it’s a powerhouse. Beets are known for supporting liver function and improving blood flow. Sweet potatoes are rich in beta-carotene, which supports eye and skin health, and chickpeas provide plant-based protein and fiber. It’s filling without being heavy, indulgent without being unhealthy.

Variations & Customizations

1. Classic Version: Swap beet hummus for regular hummus and use arugula instead of mint for a peppery kick.
2. Low-Calorie Version: Use low-fat cottage cheese instead of burrata and skip the olive oil and tahini in the hummus.
3. Gluten-Free & Vegan Version: This dish is naturally gluten-free and can be made vegan by omitting the burrata or replacing it with cashew cheese.
4. Family-Friendly Version: Use mashed avocado in place of hummus for kids who prefer milder flavors and top with shredded cheese and cherry tomato halves.

Additional protein swaps include grilled chicken slices, smoked salmon, or even a fried egg on top for brunch appeal. Want different flavor profiles? Try:

• Pesto drizzle instead of balsamic
• Feta crumbles instead of burrata
• Toasted walnuts or pistachios for crunch
• A sprinkle of za’atar or sumac for Mediterranean flair

COOKING Note

If you grew up with a mom or grandma who made everything from scratch, this dish feels like a modern nod to that loving tradition—only easier. Roasting beets can be done days in advance, and the hummus keeps beautifully in the fridge for up to five days. Sweet potatoes, once roasted, can also be refrigerated and reheated in a toaster oven or skillet.

Old-fashioned stovetop methods work too—pan-sear the sweet potato slices in butter for added flavor, just like Nana might have done with squash or yams. The combination of humble, traditional ingredients prepared with care is what makes this dish so special.

Serving Suggestions

This dish is perfect for:

• Brunch with friends: Arrange on a platter and let guests customize their toppings.
• Light lunch: Serve with a side salad of arugula, walnuts, and lemon vinaigrette.
• Holiday appetizer: A colorful starter for Thanksgiving or Christmas.
• Midday snack: Cut sweet potatoes smaller for bite-sized versions.

To make it extra special, serve on a vintage serving tray or cutting board with a cloth napkin—just like mom used to when company was coming over. Pair with a chilled rosé or herbal iced tea for a complete experience.

Helpful Tips

1. Uniform slicing matters: Try to cut sweet potatoes into even slices so they cook at the same rate.
2. Pre-roast your beets: Roast a batch on Sunday to use throughout the week for hummus, salads, and more.
3. Let burrata come to room temp: It’s creamier and more flavorful that way.
4. Don’t over-toast sweet potatoes: They should be tender, not crispy like bread.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information (Per Serving)

• Calories: 310
• Protein: 10g
• Sodium: 290mg
• Carbohydrates: 28g
• Fiber: 6g
• Fat: 18g
• Cholesterol: 15mg

Rich in antioxidants, heart-healthy fats, and fiber. A great option for those watching cholesterol or managing inflammation through diet.

Common Mistakes to Avoid

1. Slicing too thick or too thin: Uneven slices can burn or remain undercooked.
2. Using raw beets in hummus: Always roast or steam them first for better texture and sweetness.
3. Overloading with toppings: Balance is key; too much can overwhelm the flavors.
4. Skipping seasoning on the sweet potato: A touch of salt and pepper enhances the base flavor beautifully.

Conclusion

Sweet potato toast with beet hummus, burrata, and pomegranate seeds is a dish that celebrates color, comfort, and creativity. It’s an ode to the warmth of home cooking with a fresh, modern twist. Whether you’re serving it at a brunch table or enjoying a quiet moment at your kitchen counter, this recipe brings a bit of joy to your day.

I hope this becomes a staple in your home, just as it has in mine. I’d love to hear how you make it your own—maybe with fresh herbs from your garden, or a dollop of grandma’s homemade yogurt. However you serve it, may it bring the same joy, warmth, and nourishment that it’s brought to my table.

Frequently Asked Questions (FAQs)

Q: Can I make this dish ahead of time?

A: Yes! Prepare the sweet potatoes and beet hummus up to 3 days in advance. Store separately in airtight containers and assemble just before serving.

Q: What can I use as a substitute for burrata?

A: You can swap burrata with fresh mozzarella, goat cheese, or a dairy-free cheese alternative for similar creaminess.

Q: How do I store leftovers?

A: Store assembled toasts in an airtight container in the fridge for up to 2 days. Reheat the sweet potatoes separately and reassemble if you want them warm.

Q: Can I make this recipe gluten-free?

A: Absolutely! The sweet potato base is naturally gluten-free, making it a great alternative to bread-based toasts.

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