Holiday-Stuffed Sweet Potato with Cranberry Relish, Burrata, and Toasted Pecans

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

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes clean, pat them dry, and prick them a few times with a fork.
  3. Rub each sweet potato with a light coating of olive oil and sprinkle with salt and pepper.
  4. 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

  1. While the sweet potatoes are baking, make the cranberry relish.
  2. In a mixing bowl, combine the chopped cranberries, orange zest, orange juice, and honey or maple syrup.
  3. Stir in the chopped parsley for a pop of green color and fresh flavor.
  4. Mix well, and let the relish sit for at least 15 minutes to allow the flavors to meld.

Step 3: Toast the Pecans

  1. Heat a small skillet over medium heat.
  2. Add the pecans, stirring occasionally, for about 3-5 minutes until they’re golden brown and fragrant.
  3. Remove from heat and set aside.

Step 4: Make the Maple Dijon Dressing

  1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil.
  2. Season with a pinch of salt and pepper to taste. Set aside.

Step 5: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are finished baking, allow them to cool slightly before handling.
  2. Make a slit down the center of each sweet potato and gently press the ends to create an opening.
  3. Stuff each sweet potato with a spoonful of cranberry relish, placing it in the center.
  4. Gently tear the burrata and place a portion on top of each stuffed potato.
  5. Sprinkle the toasted pecans over each potato.
  6. 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.

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Holiday-Stuffed Sweet Potato with Cranberry Relish, Burrata, and Toasted Pecans


  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes

Ingredients

Scale

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

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes clean, pat them dry, and prick them a few times with a fork.
  3. Rub each sweet potato with a light coating of olive oil and sprinkle with salt and pepper.
  4. 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

  1. While the sweet potatoes are baking, make the cranberry relish.
  2. In a mixing bowl, combine the chopped cranberries, orange zest, orange juice, and honey or maple syrup.
  3. Stir in the chopped parsley for a pop of green color and fresh flavor.
  4. Mix well, and let the relish sit for at least 15 minutes to allow the flavors to meld.

Step 3: Toast the Pecans

  1. Heat a small skillet over medium heat.
  2. Add the pecans, stirring occasionally, for about 3-5 minutes until they’re golden brown and fragrant.
  3. Remove from heat and set aside.

Step 4: Make the Maple Dijon Dressing

  1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil.
  2. Season with a pinch of salt and pepper to taste. Set aside.

Step 5: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are finished baking, allow them to cool slightly before handling.
  2. Make a slit down the center of each sweet potato and gently press the ends to create an opening.
  3. Stuff each sweet potato with a spoonful of cranberry relish, placing it in the center.
  4. Gently tear the burrata and place a portion on top of each stuffed potato.
  5. Sprinkle the toasted pecans over each potato.
  6. 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

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