If you’re looking for a vibrant, healthy, and flavor-packed dish, look no further than Roasted Beet and Burrata Stuffed Sweet Potatoes! This recipe combines the natural sweetness of roasted sweet potatoes with the earthy richness of roasted beets and the creamy indulgence of burrata cheese. Topped off with a drizzle of pesto and fresh herbs, this dish is a feast for both the eyes and the taste buds. Perfect for lunch, dinner, or even a special occasion, these stuffed sweet potatoes offer a beautiful balance of flavors and textures.
Ingredients:
- 4 medium sweet potatoes
- 3 medium beets, peeled and diced
- 1 cup burrata cheese, drained and torn into pieces
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup pesto sauce (homemade or store-bought)
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon pine nuts (optional, for garnish)
- 1 teaspoon lemon zest (optional, for garnish)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Step 2: Prepare the Sweet Potatoes
Scrub the sweet potatoes clean and prick them several times with a fork to allow steam to escape. Rub the skins with 1 tablespoon olive oil and a pinch of salt. Place them on one side of the baking sheet.
Step 3: Roast the Beets
Peel and dice the beets into small cubes. Toss them with 1 tablespoon olive oil, balsamic vinegar, thyme, garlic powder, and a pinch of salt and pepper. Spread the beets on the other side of the baking sheet, keeping them separate from the sweet potatoes.
Step 4: Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the sweet potatoes are tender and the beets are soft and slightly caramelized. Turn the beets halfway through roasting to ensure even cooking.
Step 5: Cool and Slice the Sweet Potatoes
Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly. Then, slice each sweet potato in half lengthwise, being careful not to cut all the way through. Gently press the sides to open the sweet potatoes, creating a well for the filling.
Step 6: Stuff the Sweet Potatoes
Spoon the roasted beets into the center of each sweet potato half. Tear pieces of burrata and tuck them into the beets, allowing the heat from the potatoes to soften the cheese slightly.
Step 7: Add Pesto and Garnishes
Drizzle each stuffed sweet potato with pesto sauce, and sprinkle with fresh basil leaves. For added crunch and flavor, garnish with pine nuts and a little lemon zest if desired.
COOKING Notes:
- Burrata substitution: If you can’t find burrata, you can substitute it with fresh mozzarella or ricotta cheese for a similarly creamy texture.
- Roasting time: Keep an eye on the beets, as they tend to roast faster when diced small. If they’re done before the sweet potatoes, simply remove them from the oven and let the sweet potatoes finish cooking.
- Pesto: For a unique twist, try experimenting with different pesto varieties like kale pesto or sun-dried tomato pesto.
Serving Suggestions:
These Roasted Beet and Burrata Stuffed Sweet Potatoes can be served as a hearty vegetarian main dish or as a colorful side dish for grilled meats or roasted chicken. Pair it with a light arugula salad or a fresh loaf of bread to complete the meal.
Tips:
- Meal prep: You can roast the sweet potatoes and beets ahead of time. When ready to serve, simply reheat the sweet potatoes and beets, assemble them with burrata and pesto, and serve.
- Vegan option: To make this recipe vegan, omit the burrata and substitute it with vegan cheese or hummus for a creamy texture. Use a vegan-friendly pesto for a fully plant-based meal.
- Add extra flavor: Drizzle a bit of balsamic glaze over the finished stuffed sweet potatoes for a sweet, tangy finish that pairs beautifully with the roasted beets and creamy burrata.
Prep Time:
15 minutes
Cooking Time:
45 minutes
Total Time:
1 hour
Nutritional Information (Per Serving):
- Calories: 380
- Protein: 12g
- Sodium: 520mg
- Carbohydrates: 48g
- Fat: 18g
- Fiber: 7g
Conclusion:
This Roasted Beet and Burrata Stuffed Sweet Potatoes recipe is not only beautiful and colorful, but it’s also loaded with flavor and nutrients. The combination of naturally sweet potatoes, earthy roasted beets, and creamy burrata creates a decadent and satisfying dish, while the pesto adds a bright, herby finish. Whether you’re a vegetarian looking for a hearty meal or simply in the mood for something different and delicious, these stuffed sweet potatoes are the perfect choice. Plus, they’re easy to make, and the recipe can easily be adapted to suit different dietary needs!
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Roasted Beet and Burrata Stuffed Sweet Potatoes Recipe
- Total Time: 1 hour
Ingredients
- 4 medium sweet potatoes
- 3 medium beets, peeled and diced
- 1 cup burrata cheese, drained and torn into pieces
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup pesto sauce (homemade or store-bought)
- ¼ cup fresh basil leaves, chopped
- 1 tablespoon pine nuts (optional, for garnish)
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Step 2: Prepare the Sweet Potatoes
Scrub the sweet potatoes clean and prick them several times with a fork to allow steam to escape. Rub the skins with 1 tablespoon olive oil and a pinch of salt. Place them on one side of the baking sheet.
Step 3: Roast the Beets
Peel and dice the beets into small cubes. Toss them with 1 tablespoon olive oil, balsamic vinegar, thyme, garlic powder, and a pinch of salt and pepper. Spread the beets on the other side of the baking sheet, keeping them separate from the sweet potatoes.
Step 4: Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the sweet potatoes are tender and the beets are soft and slightly caramelized. Turn the beets halfway through roasting to ensure even cooking.
Step 5: Cool and Slice the Sweet Potatoes
Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly. Then, slice each sweet potato in half lengthwise, being careful not to cut all the way through. Gently press the sides to open the sweet potatoes, creating a well for the filling.
Step 6: Stuff the Sweet Potatoes
Spoon the roasted beets into the center of each sweet potato half. Tear pieces of burrata and tuck them into the beets, allowing the heat from the potatoes to soften the cheese slightly.
Step 7: Add Pesto and Garnishes
Drizzle each stuffed sweet potato with pesto sauce, and sprinkle with fresh basil leaves. For added crunch and flavor, garnish with pine nuts and a little lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 380
- Sodium: 520mg
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g