Introduction
If you’re searching for a holiday side dish that will wow your guests or a cozy comfort food to enjoy during the fall season, look no further than these Cranberry and Burrata Stuffed Sweet Potatoes with Sage-Infused Honey Drizzle. This recipe combines the sweetness of roasted sweet potatoes, the creamy, luscious texture of burrata cheese, and the tartness of fresh cranberries. The dish is elevated with a drizzle of aromatic sage-infused honey, bringing a unique balance of flavors. It’s an elegant, crowd-pleasing dish that feels festive and sophisticated, yet is surprisingly simple to prepare. Perfect as a main or a side, this dish promises to be the star of your table.
Ingredients
For the Sweet Potatoes:
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Stuffing:
- 2 cups fresh cranberries
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 8 oz burrata cheese (2 medium-sized balls)
- 1/4 cup chopped pecans (optional, for added crunch)
For the Sage-Infused Honey Drizzle:
- 1/4 cup honey
- 8-10 fresh sage leaves
- 1 tablespoon unsalted butter
Preparation
Step 1: Preheat the Oven and Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes well. Pierce them several times with a fork to allow steam to escape during baking. Rub each sweet potato with olive oil, sprinkle with sea salt and black pepper, then place them on a baking sheet.
Step 2: Roast the Sweet Potatoes
Place the sweet potatoes in the preheated oven and roast for about 45-55 minutes, or until they are fork-tender. The skin should be slightly crisp, and the inside should be soft and caramelized.
Step 3: Prepare the Cranberry Filling
While the sweet potatoes are roasting, combine the cranberries, maple syrup, brown sugar, and ground cinnamon in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries start to pop and the mixture becomes thick and jam-like (about 10-12 minutes). Remove from heat and set aside.
Step 4: Make the Sage-Infused Honey Drizzle
In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook until they are crispy and fragrant (about 2-3 minutes). Remove the sage leaves and set them aside for garnishing. Stir in the honey and let it warm for 1-2 minutes. Turn off the heat and let the sage-infused honey cool slightly.
Step 5: Stuff the Sweet Potatoes
Once the sweet potatoes are done roasting, let them cool slightly before handling. Cut a slit lengthwise in each sweet potato and gently press the sides to open them up. Use a fork to fluff the inside slightly. Spoon a generous amount of the cranberry filling into each sweet potato.
Step 6: Add Burrata Cheese
Tear the burrata cheese into pieces and place them on top of the cranberry-stuffed sweet potatoes. The warmth of the sweet potatoes will soften the burrata, creating a creamy layer that complements the tart cranberries beautifully.
Step 7: Drizzle with Sage-Infused Honey
Drizzle the sage-infused honey over the stuffed sweet potatoes, allowing it to seep into the layers of cheese and cranberry filling. Top with the crispy sage leaves for an added touch of flavor and texture.
Cooking Notes
- Roasting Time: Depending on the size of your sweet potatoes, roasting times may vary. Larger sweet potatoes may need an additional 10-15 minutes.
- Burrata Substitution: If burrata cheese is not available, you can substitute with fresh mozzarella or ricotta for a similar creamy texture.
- Cranberry Sauce Tip: If fresh cranberries are not available, you can use frozen cranberries. Just increase the cooking time slightly to ensure they soften and thicken properly.
Serving Suggestions
- Serve as a festive side dish alongside roasted turkey, ham, or chicken for a complete holiday meal.
- For a lighter meal, pair with a simple arugula salad drizzled with balsamic vinegar.
- This dish is also great as a vegetarian main course, especially when paired with a glass of crisp white wine or a sparkling cranberry cocktail.
Tips
- Prep Ahead: You can prepare the cranberry sauce and the sage-infused honey in advance. Store them separately in airtight containers in the refrigerator and simply reheat before assembling the dish.
- Adding Crunch: For extra texture, sprinkle chopped toasted pecans or walnuts on top before serving.
- Honey Variations: For a different flavor profile, try using hot honey or a citrus-infused honey instead of the sage-infused version.
Prep Time
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 7g
- Carbohydrates: 58g
- Fiber: 6g
- Fat: 15g
- Sodium: 320mg
- Sugar: 28g
Conclusion
These Cranberry and Burrata Stuffed Sweet Potatoes with Sage-Infused Honey Drizzle are a perfect blend of sweet, savory, and creamy. With a beautiful presentation and an explosion of seasonal flavors, this dish is sure to impress. Whether you’re making them for a holiday feast or a special weeknight dinner, these stuffed sweet potatoes are a guaranteed crowd-pleaser that will have everyone asking for seconds. Enjoy the rich, comforting taste of fall in every bite!
Cranberry and Burrata Stuffed Sweet Potatoes with Sage-Infused Honey Drizzle
- Total Time: 1 hour 15 minutes
Ingredients
For the Sweet Potatoes:
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Stuffing:
- 2 cups fresh cranberries
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 8 oz burrata cheese (2 medium-sized balls)
- 1/4 cup chopped pecans (optional, for added crunch)
For the Sage-Infused Honey Drizzle:
- 1/4 cup honey
- 8–10 fresh sage leaves
- 1 tablespoon unsalted butter
Instructions
Step 1: Preheat the Oven and Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes well. Pierce them several times with a fork to allow steam to escape during baking. Rub each sweet potato with olive oil, sprinkle with sea salt and black pepper, then place them on a baking sheet.
Step 2: Roast the Sweet Potatoes
Place the sweet potatoes in the preheated oven and roast for about 45-55 minutes, or until they are fork-tender. The skin should be slightly crisp, and the inside should be soft and caramelized.
Step 3: Prepare the Cranberry Filling
While the sweet potatoes are roasting, combine the cranberries, maple syrup, brown sugar, and ground cinnamon in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries start to pop and the mixture becomes thick and jam-like (about 10-12 minutes). Remove from heat and set aside.
Step 4: Make the Sage-Infused Honey Drizzle
In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook until they are crispy and fragrant (about 2-3 minutes). Remove the sage leaves and set them aside for garnishing. Stir in the honey and let it warm for 1-2 minutes. Turn off the heat and let the sage-infused honey cool slightly.
Step 5: Stuff the Sweet Potatoes
Once the sweet potatoes are done roasting, let them cool slightly before handling. Cut a slit lengthwise in each sweet potato and gently press the sides to open them up. Use a fork to fluff the inside slightly. Spoon a generous amount of the cranberry filling into each sweet potato.
Step 6: Add Burrata Cheese
Tear the burrata cheese into pieces and place them on top of the cranberry-stuffed sweet potatoes. The warmth of the sweet potatoes will soften the burrata, creating a creamy layer that complements the tart cranberries beautifully.
Step 7: Drizzle with Sage-Infused Honey
Drizzle the sage-infused honey over the stuffed sweet potatoes, allowing it to seep into the layers of cheese and cranberry filling. Top with the crispy sage leaves for an added touch of flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 380
- Sodium: 320mg
- Protein: 7g