Introduction:
Celebrate the holiday season with a stunning and flavorful dish that will impress your guests—Holiday Stuffed Sweet Potatoes with Burrata, Cranberries, and Sage Pesto. These roasted sweet potatoes, stuffed with creamy burrata, tart cranberries, and topped with a fragrant sage pesto, offer the perfect combination of sweet, savory, and tangy flavors. This dish is not only visually appealing but also packed with seasonal ingredients, making it a great addition to any festive table.
Perfect as a holiday side dish for Thanksgiving, Christmas, or any special gathering, these stuffed sweet potatoes are easy to make, yet elegant enough to impress. The creamy burrata pairs beautifully with the sweetness of the potatoes and the zesty cranberries, while the sage pesto adds an aromatic touch that’s quintessentially festive. Whether you’re hosting a traditional holiday dinner or looking to bring a unique dish to a potluck, this recipe is bound to be a hit.
Ingredients:
For the Roasted Sweet Potatoes:
- 4 medium sweet potatoes, scrubbed
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Sage Pesto:
- 1 cup fresh sage leaves (or a mix of sage and parsley)
- ½ cup walnuts, toasted
- 1 clove garlic, minced
- ¼ cup grated Parmesan cheese (optional)
- ¼ cup olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
For the Toppings:
- 2 balls of burrata, torn into pieces
- ½ cup dried cranberries (or fresh cranberries, if available)
- ¼ cup toasted walnuts, chopped (optional for extra crunch)
- 1 tbsp honey or maple syrup (for drizzling, optional)
- Fresh sage leaves for garnish
Preparation:
Step 1: Preheat and Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork, then place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45-55 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Once done, set them aside to cool slightly.
Step 2: Make the Sage Pesto
While the sweet potatoes are roasting, prepare the sage pesto. In a food processor, combine the fresh sage leaves, toasted walnuts, garlic, Parmesan (if using), and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste. If the pesto is too thick, add a little more olive oil or a tablespoon of water to thin it out.
Step 3: Prepare the Cranberries
If using fresh cranberries, lightly cook them in a small saucepan with 1 tablespoon of water and 1 tablespoon of honey or maple syrup over medium heat until they soften and burst, about 5 minutes. For dried cranberries, you can rehydrate them by soaking them in warm water for 10 minutes, then draining.
Step 4: Stuff the Sweet Potatoes
Once the sweet potatoes are cool enough to handle, slice them open lengthwise without cutting all the way through. Gently fluff the flesh with a fork, creating space for the toppings. Place pieces of burrata into the center of each sweet potato.
Step 5: Assemble the Dish
Drizzle each stuffed sweet potato with a generous amount of sage pesto. Scatter the cranberries on top, and sprinkle with toasted walnuts for added crunch. If desired, drizzle with honey or maple syrup for an extra touch of sweetness. Garnish with fresh sage leaves for a festive finish.
COOKING Note:
- Make It Vegan: To make this dish vegan, simply omit the burrata or use a plant-based cheese substitute. You can also leave out the Parmesan in the pesto or replace it with nutritional yeast.
- Pesto Alternatives: If you don’t have sage, you can use a combination of parsley and thyme or even spinach for a milder flavor.
- Cranberries: Fresh cranberries add a tart punch to the dish, but dried cranberries work well for a sweeter contrast. You can also experiment with pomegranate seeds for a burst of color and freshness.
Serving Suggestions:
These holiday stuffed sweet potatoes make a fantastic side dish alongside a roast turkey or ham during Thanksgiving or Christmas dinners. They can also serve as a vegetarian main dish when paired with a hearty winter salad or roasted Brussels sprouts. If you’re hosting a holiday potluck, these stuffed sweet potatoes can be made in advance and gently reheated before serving.
Tips:
- Make Ahead: The sweet potatoes can be roasted ahead of time and stored in the refrigerator for up to 2 days. Reheat them in the oven and stuff them just before serving. The sage pesto can also be made a day ahead and stored in an airtight container in the refrigerator.
- Customize the Filling: Feel free to get creative with the stuffing! You can add roasted garlic, caramelized onions, or sautéed mushrooms for more savory depth. For an extra festive touch, sprinkle some crumbled goat cheese or feta on top.
- Crisp the Potatoes: For a crispier skin, broil the sweet potatoes for 2-3 minutes after roasting. This gives them a nice golden texture, perfect for the holidays.
- Presentation: Serve the stuffed sweet potatoes on a large platter, garnished with extra cranberries and fresh sage for a visually appealing centerpiece.
Prep Time:
15 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 5 minutes
Nutritional Information (Per Serving):
- Calories: 540 kcal
- Protein: 12g
- Sodium: 450mg
- Fiber: 9g
- Fat: 35g (from burrata, walnuts, and olive oil)
- Carbohydrates: 50g
- Sugars: 15g
(Note: Nutritional values are approximate and may vary based on the ingredients and portion sizes used.)
Conclusion:
These Holiday Stuffed Sweet Potatoes with Burrata, Cranberries, and Sage Pesto are the perfect balance of festive flavors and seasonal ingredients. The creamy burrata paired with the sweetness of the roasted sweet potatoes and the tartness of the cranberries creates an indulgent dish that feels luxurious yet comforting. The walnut sage pesto adds an herby depth, while the toasted walnuts bring a delightful crunch.
Whether you’re looking for a unique holiday side dish or a vibrant vegetarian option for your festive table, this recipe is sure to impress. With its beautiful presentation and bold flavors, it’s a dish that celebrates the best of the season and will leave your guests asking for more!
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Holiday Stuffed Sweet Potatoes with Burrata, Cranberries, and Sage Pesto
- Total Time: 1 hour 5 minutes
Ingredients
For the Roasted Sweet Potatoes:
- 4 medium sweet potatoes, scrubbed
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Sage Pesto:
- 1 cup fresh sage leaves (or a mix of sage and parsley)
- ½ cup walnuts, toasted
- 1 clove garlic, minced
- ¼ cup grated Parmesan cheese (optional)
- ¼ cup olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
For the Toppings:
- 2 balls of burrata, torn into pieces
- ½ cup dried cranberries (or fresh cranberries, if available)
- ¼ cup toasted walnuts, chopped (optional for extra crunch)
- 1 tbsp honey or maple syrup (for drizzling, optional)
- Fresh sage leaves for garnish
Instructions
Step 1: Preheat and Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork, then place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45-55 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Once done, set them aside to cool slightly.
Step 2: Make the Sage Pesto
While the sweet potatoes are roasting, prepare the sage pesto. In a food processor, combine the fresh sage leaves, toasted walnuts, garlic, Parmesan (if using), and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste. If the pesto is too thick, add a little more olive oil or a tablespoon of water to thin it out.
Step 3: Prepare the Cranberries
If using fresh cranberries, lightly cook them in a small saucepan with 1 tablespoon of water and 1 tablespoon of honey or maple syrup over medium heat until they soften and burst, about 5 minutes. For dried cranberries, you can rehydrate them by soaking them in warm water for 10 minutes, then draining.
Step 4: Stuff the Sweet Potatoes
Once the sweet potatoes are cool enough to handle, slice them open lengthwise without cutting all the way through. Gently fluff the flesh with a fork, creating space for the toppings. Place pieces of burrata into the center of each sweet potato.
Step 5: Assemble the Dish
Drizzle each stuffed sweet potato with a generous amount of sage pesto. Scatter the cranberries on top, and sprinkle with toasted walnuts for added crunch. If desired, drizzle with honey or maple syrup for an extra touch of sweetness. Garnish with fresh sage leaves for a festive finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 540 kcal
- Sodium: 450mg
- Protein: 12g