Sweet potatoes are a beloved holiday staple, and this recipe for Holiday-Stuffed Sweet Potatoes with Burrata, Fig Jam & Rosemary Pesto elevates them to a whole new level of deliciousness. This dish combines the earthy, rustic charm of sweet potatoes with the creamy decadence of burrata, the fruity sweetness of fig jam, and the aromatic freshness of homemade rosemary pesto. It’s a vibrant, elegant side dish that will stand out on your holiday table, yet it’s simple enough to enjoy any night of the week.
Ingredients:
For the Sweet Potatoes
- 4 large sweet potatoes, scrubbed clean
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Rosemary Pesto
- 2 cups fresh basil leaves
- 1/2 cup fresh rosemary, finely chopped
- 1/3 cup toasted pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
For the Toppings
- 8 ounces burrata cheese, torn into pieces
- 1/2 cup fig jam
- Fresh rosemary sprigs for garnish
- Toasted pine nuts, for sprinkling
- Freshly cracked black pepper
Preparation:
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prick the sweet potatoes all over with a fork. Rub them with olive oil and season generously with salt and pepper.
- Place the sweet potatoes on the prepared baking sheet and roast for 45 to 60 minutes, or until they are fork-tender and the skins are slightly crispy. Cooking time may vary depending on the size of the sweet potatoes.
Step 2: Prepare the Rosemary Pesto
- While the sweet potatoes are roasting, make the rosemary pesto. In a food processor, combine the basil leaves, chopped rosemary, toasted pine nuts, minced garlic, and grated Parmesan cheese.
- Pulse a few times to combine the ingredients. Slowly drizzle in the olive oil while continuing to pulse until the pesto is smooth and well blended.
- Add the lemon juice, and season with salt and pepper to taste. Adjust the seasoning as needed. Set the pesto aside.
Step 3: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly until they are safe to handle.
- Carefully slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Use a fork to gently fluff the insides of the sweet potatoes to create a nice bed for the toppings.
Step 4: Add Burrata and Fig Jam
- Divide the torn burrata cheese evenly among the sweet potatoes, nestling it into the warm flesh so it begins to melt slightly.
- Spoon a generous amount of fig jam over the burrata, letting it ooze over the top and sides of the sweet potatoes.
Step 5: Drizzle with Rosemary Pesto
- Generously drizzle the rosemary pesto over each stuffed sweet potato, making sure each bite will be flavorful.
- Garnish with fresh rosemary sprigs and sprinkle a few extra toasted pine nuts over the top.
- Finish with a bit of freshly cracked black pepper for a touch of heat.
Cooking Note:
- Pesto Variations: If you prefer a different twist, try substituting the basil and rosemary with other herbs like sage or thyme. You can also use walnuts or almonds in place of pine nuts for a different flavor profile.
- Fig Jam Substitutes: If fig jam isn’t available, you can use a similar fruit preserve like apricot, plum, or even honey for a sweet touch.
- Make-Ahead Tip: You can prepare the rosemary pesto a day in advance and store it in an airtight container in the fridge.
Serving Suggestions:
- Serve these stuffed sweet potatoes as a stunning side dish for a holiday meal, alongside roasted turkey, prime rib, or glazed ham.
- Alternatively, make it a main course by pairing with a simple arugula salad dressed with lemon and olive oil.
- They also make a satisfying vegetarian option for guests, offering complex flavors that even meat lovers will enjoy.
Tips:
- Use High-Quality Burrata: The creaminess of the burrata is key to the luxurious texture of this dish. Make sure to choose high-quality, fresh burrata for the best results.
- Toast Your Nuts: Toasting the pine nuts brings out their natural oils and enhances their nutty flavor. Be careful not to burn them; a light golden color is perfect.
- Adjust Sweetness and Acidity: If you find the fig jam too sweet, a squeeze of lemon juice or a drizzle of balsamic vinegar can balance the flavors beautifully.
- Use Warm Sweet Potatoes: Make sure the sweet potatoes are warm when adding the burrata so the cheese melts slightly and becomes creamy.
Prep Time:
15 minutes
Cooking Time:
45-60 minutes
Total Time:
1 hour 15 minutes
Nutritional Information (Per Serving):
- Calories: Approximately 450 kcal
- Protein: 12g
- Sodium: 480mg
- Fat: 28g
- Carbohydrates: 40g
- Fiber: 6g
Conclusion:
Holiday-Stuffed Sweet Potatoes with Burrata, Fig Jam & Rosemary Pesto are a delicious, crowd-pleasing addition to any holiday feast. With their combination of sweet, savory, and herbaceous flavors, these stuffed sweet potatoes are sure to become a new seasonal favorite. Enjoy the harmony of creamy burrata, sweet fig jam, and vibrant rosemary pesto, all beautifully presented on a backdrop of perfectly roasted sweet potatoes. Your guests will love the unique and memorable flavors of this dish!
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Holiday-Stuffed Sweet Potatoes with Burrata, Fig Jam And Rosemary Pesto
- Total Time: 1 hour 15 minutes
Ingredients
Scale
For the Sweet Potatoes
- 4 large sweet potatoes, scrubbed clean
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Rosemary Pesto
- 2 cups fresh basil leaves
- 1/2 cup fresh rosemary, finely chopped
- 1/3 cup toasted pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
For the Toppings
- 8 ounces burrata cheese, torn into pieces
- 1/2 cup fig jam
- Fresh rosemary sprigs for garnish
- Toasted pine nuts, for sprinkling
- Freshly cracked black pepper
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prick the sweet potatoes all over with a fork. Rub them with olive oil and season generously with salt and pepper.
- Place the sweet potatoes on the prepared baking sheet and roast for 45 to 60 minutes, or until they are fork-tender and the skins are slightly crispy. Cooking time may vary depending on the size of the sweet potatoes.
Step 2: Prepare the Rosemary Pesto
- While the sweet potatoes are roasting, make the rosemary pesto. In a food processor, combine the basil leaves, chopped rosemary, toasted pine nuts, minced garlic, and grated Parmesan cheese.
- Pulse a few times to combine the ingredients. Slowly drizzle in the olive oil while continuing to pulse until the pesto is smooth and well blended.
- Add the lemon juice, and season with salt and pepper to taste. Adjust the seasoning as needed. Set the pesto aside.
Step 3: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly until they are safe to handle.
- Carefully slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Use a fork to gently fluff the insides of the sweet potatoes to create a nice bed for the toppings.
Step 4: Add Burrata and Fig Jam
- Divide the torn burrata cheese evenly among the sweet potatoes, nestling it into the warm flesh so it begins to melt slightly.
- Spoon a generous amount of fig jam over the burrata, letting it ooze over the top and sides of the sweet potatoes.
Step 5: Drizzle with Rosemary Pesto
- Generously drizzle the rosemary pesto over each stuffed sweet potato, making sure each bite will be flavorful.
- Garnish with fresh rosemary sprigs and sprinkle a few extra toasted pine nuts over the top.
- Finish with a bit of freshly cracked black pepper for a touch of heat
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
Nutrition
- Calories: 450
- Sodium: 480mg
- Protein: 12g