Nothing says the holidays quite like a blend of sweet, savory, and tart flavors! This Holiday-Stuffed Sweet Potato recipe brings together rich textures and festive ingredients that everyone will love. Soft, warm sweet potatoes are loaded with a refreshing cranberry relish, creamy burrata, and crunchy toasted pecans, topped off with a light maple Dijon dressing. It’s a delightful dish perfect for gatherings or as a special treat on a cozy night in.
Ingredients:
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cranberry Relish:
- 1 cup fresh cranberries, coarsely chopped
- 1 small orange, zested and juiced
- 1/4 cup honey or maple syrup
- 1/4 cup finely chopped fresh parsley
For the Toppings:
- 4 ounces burrata cheese
- 1/3 cup pecans, toasted and roughly chopped
- Fresh rosemary or thyme for garnish (optional)
For the Maple Dijon Dressing:
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Preparation:
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes clean, pat them dry, and prick them a few times with a fork.
- Rub each sweet potato with a light coating of olive oil and sprinkle with salt and pepper.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they’re tender and can be easily pierced with a fork.
Step 2: Prepare the Cranberry Relish
- While the sweet potatoes are baking, make the cranberry relish.
- In a mixing bowl, combine the chopped cranberries, orange zest, orange juice, and honey or maple syrup.
- Stir in the chopped parsley for a pop of green color and fresh flavor.
- Mix well, and let the relish sit for at least 15 minutes to allow the flavors to meld.
Step 3: Toast the Pecans
- Heat a small skillet over medium heat.
- Add the pecans, stirring occasionally, for about 3-5 minutes until they’re golden brown and fragrant.
- Remove from heat and set aside.
Step 4: Make the Maple Dijon Dressing
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil.
- Season with a pinch of salt and pepper to taste. Set aside.
Step 5: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are finished baking, allow them to cool slightly before handling.
- Make a slit down the center of each sweet potato and gently press the ends to create an opening.
- Stuff each sweet potato with a spoonful of cranberry relish, placing it in the center.
- Gently tear the burrata and place a portion on top of each stuffed potato.
- Sprinkle the toasted pecans over each potato.
- Drizzle with the maple Dijon dressing and garnish with fresh rosemary or thyme if desired.
Cooking Notes:
- Sweet Potatoes: Choose evenly sized sweet potatoes for consistent cooking times.
- Cranberry Relish: Adjust the sweetness by adding more or less honey/maple syrup according to taste.
- Burrata Substitute: Fresh mozzarella can work as a substitute if burrata isn’t available, though burrata’s creaminess adds an extra touch.
Serving Suggestions:
Serve these stuffed sweet potatoes as a stunning side dish for Thanksgiving or Christmas. For a lighter meal, pair them with a simple green salad, or serve them alongside roasted meats or grain-based dishes for a balanced holiday spread.
Tips:
- Prepare Ahead: You can make the cranberry relish and maple Dijon dressing up to two days in advance and store them in the fridge.
- Extra Crunch: Add toasted pumpkin seeds or walnuts for more variety.
- Presentation: Garnish with sprigs of rosemary or a light sprinkle of fresh thyme for a festive look.
Prep Time:
15 minutes
Cooking Time:
45-60 minutes
Total Time:
1 hour 15 minutes
Nutritional Information (per serving):
- Calories: 380
- Protein: 7g
- Sodium: 210mg
Conclusion
This Holiday-Stuffed Sweet Potato with Cranberry Relish, Burrata, and Toasted Pecans is the perfect seasonal dish, bursting with flavors that capture the warmth of the holidays. Whether for a family dinner or a festive potluck, this recipe is sure to be a memorable addition to your holiday menu.
PrintHoliday-Stuffed Sweet Potato with Cranberry Relish, Burrata, and Toasted Pecans
- Total Time: 1 hour 15 minutes
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Cranberry Relish:
- 1 cup fresh cranberries, coarsely chopped
- 1 small orange, zested and juiced
- 1/4 cup honey or maple syrup
- 1/4 cup finely chopped fresh parsley
For the Toppings:
- 4 ounces burrata cheese
- 1/3 cup pecans, toasted and roughly chopped
- Fresh rosemary or thyme for garnish (optional)
For the Maple Dijon Dressing:
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes clean, pat them dry, and prick them a few times with a fork.
- Rub each sweet potato with a light coating of olive oil and sprinkle with salt and pepper.
- Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they’re tender and can be easily pierced with a fork.
Step 2: Prepare the Cranberry Relish
- While the sweet potatoes are baking, make the cranberry relish.
- In a mixing bowl, combine the chopped cranberries, orange zest, orange juice, and honey or maple syrup.
- Stir in the chopped parsley for a pop of green color and fresh flavor.
- Mix well, and let the relish sit for at least 15 minutes to allow the flavors to meld.
Step 3: Toast the Pecans
- Heat a small skillet over medium heat.
- Add the pecans, stirring occasionally, for about 3-5 minutes until they’re golden brown and fragrant.
- Remove from heat and set aside.
Step 4: Make the Maple Dijon Dressing
- In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil.
- Season with a pinch of salt and pepper to taste. Set aside.
Step 5: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are finished baking, allow them to cool slightly before handling.
- Make a slit down the center of each sweet potato and gently press the ends to create an opening.
- Stuff each sweet potato with a spoonful of cranberry relish, placing it in the center.
- Gently tear the burrata and place a portion on top of each stuffed potato.
- Sprinkle the toasted pecans over each potato.
- Drizzle with the maple Dijon dressing and garnish with fresh rosemary or thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
Nutrition
- Calories: 380
- Sodium: 210mg
- Protein: 7g