Introduction
Sweet potatoes are a beloved staple, known for their natural sweetness, hearty texture, and versatility. When paired with creamy burrata and aromatic pesto, they transform into a luxurious yet simple dish that is sure to impress. This recipe for Burrata & Pesto Stuffed Sweet Potatoes is a delightful combination of creamy, tangy, and fresh flavors. The soft, roasted sweet potatoes serve as the perfect vessel for the rich burrata cheese and the vibrant, herbaceous pesto. Whether you’re hosting a dinner party, looking for a comforting weeknight meal, or aiming to impress with a vegetarian dish, this recipe ticks all the boxes. Let’s dive into this flavor-packed recipe that will elevate your typical sweet potato dish to something extraordinary.
Ingredients:
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts (or walnuts as a substitute)
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
For the Topping:
- 2 balls of burrata cheese, halved
- 1/4 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling (optional)
- Crushed red pepper flakes (optional for heat)
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Sweet Potatoes
- Wash and scrub the sweet potatoes well. Pat them dry and prick each potato several times with a fork to allow steam to escape during roasting.
- Rub the sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Ensure they are evenly coated.
- Place the sweet potatoes on the prepared baking sheet and roast in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork.
Step 3: Make the Pesto
- While the sweet potatoes are roasting, prepare the pesto. In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse a few times to mix the ingredients.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Add the lemon juice and pulse again to combine. Season with salt and pepper to taste. Adjust consistency with a little more olive oil if necessary.
Step 4: Prepare the Sweet Potato Base
- Once the sweet potatoes are fully roasted, remove them from the oven and let them cool slightly. Carefully cut a slit lengthwise in each sweet potato, making sure not to cut all the way through.
- Gently fluff the sweet potato flesh with a fork to create a small well for the filling.
Step 5: Stuff the Sweet Potatoes
- Spoon a generous amount of pesto into each sweet potato, spreading it evenly over the flesh.
- Place half a burrata ball in the center of each sweet potato, allowing the creamy interior to melt slightly over the warm potato.
- Top with halved cherry tomatoes and garnish with fresh basil leaves. Drizzle with balsamic glaze and sprinkle with crushed red pepper flakes if desired.
Cooking Note:
- If you prefer a crispier skin, you can broil the sweet potatoes for an additional 2-3 minutes after roasting.
- For a dairy-free version, substitute the burrata with a dairy-free cheese alternative and omit the Parmesan in the pesto.
- To save time, you can use store-bought pesto, but homemade pesto offers a much fresher taste.
- To make this dish even more nutritious, you can add a handful of spinach or kale to the pesto mixture.
Serving Suggestions:
- Serve these stuffed sweet potatoes as a main course with a side of mixed greens or a light arugula salad.
- They also pair well with a side of roasted vegetables, like Brussels sprouts or roasted bell peppers.
- For a heartier meal, serve with a side of garlic bread or a fresh baguette.
- This dish can also be an impressive appetizer for a dinner party when served in smaller portions.
Tips:
- Burrata Handling: Burrata is delicate and can break easily. Use a sharp knife to slice it gently, and handle with care.
- Pesto Customization: Feel free to customize the pesto by adding spinach, arugula, or a handful of fresh mint for a unique twist. For a nut-free option, replace nuts with sunflower seeds.
- Cooking Sweet Potatoes Evenly: To ensure even cooking, choose sweet potatoes that are similar in size and shape.
- Batch Cooking: These stuffed sweet potatoes can be made ahead of time. Simply reheat them in the oven for 10 minutes before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.
Prep Time:
15 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
- Calories: 450 per serving
- Protein: 12g
- Sodium: 400mg (depends on the amount of salt used and pesto variation)
- Fat: 35g (with olive oil and burrata)
- Carbohydrates: 36g
- Fiber: 7g
- Sugars: 9g
Conclusion
Burrata & Pesto Stuffed Sweet Potatoes is a flavorful and impressive dish that brings together simple yet high-quality ingredients for a meal that’s as beautiful as it is delicious. The earthy sweetness of the sweet potatoes, the creaminess of the burrata, and the freshness of the pesto create a balanced and delectable meal. Whether you’re making this for a cozy night in or to wow your dinner guests, it’s a dish that’s sure to become a favorite in your recipe collection.
Burrata and Pesto Stuffed Sweet Potatoes
- Total Time: 1 hour 5 minutes
Ingredients
Scale
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts (or walnuts as a substitute)
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
For the Topping:
- 2 balls of burrata cheese, halved
- 1/4 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling (optional)
- Crushed red pepper flakes (optional for heat)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Sweet Potatoes
- Wash and scrub the sweet potatoes well. Pat them dry and prick each potato several times with a fork to allow steam to escape during roasting.
- Rub the sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Ensure they are evenly coated.
- Place the sweet potatoes on the prepared baking sheet and roast in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork.
Step 3: Make the Pesto
- While the sweet potatoes are roasting, prepare the pesto. In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse a few times to mix the ingredients.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Add the lemon juice and pulse again to combine. Season with salt and pepper to taste. Adjust consistency with a little more olive oil if necessary.
Step 4: Prepare the Sweet Potato Base
- Once the sweet potatoes are fully roasted, remove them from the oven and let them cool slightly. Carefully cut a slit lengthwise in each sweet potato, making sure not to cut all the way through.
- Gently fluff the sweet potato flesh with a fork to create a small well for the filling.
Step 5: Stuff the Sweet Potatoes
- Spoon a generous amount of pesto into each sweet potato, spreading it evenly over the flesh.
- Place half a burrata ball in the center of each sweet potato, allowing the creamy interior to melt slightly over the warm potato.
- Top with halved cherry tomatoes and garnish with fresh basil leaves. Drizzle with balsamic glaze and sprinkle with crushed red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 450 per serving
- Sodium: 400mg
- Protein: 12g