Stuffed Sweet Potato Boats with Burrata, Roasted Chestnuts, and Maple-Cranberry Pesto

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Introduction

Stuffed sweet potato boats are the epitome of comfort food. This unique dish features sweet, tender baked sweet potatoes loaded with creamy burrata, roasted chestnuts, and a tangy maple-cranberry pesto. It’s a delightful combination of sweet, savory, and tart flavors that will impress your guests or add a gourmet touch to your dinner routine. Perfect for holiday gatherings or as a hearty, flavor-packed vegetarian meal, these stuffed sweet potatoes are as visually stunning as they are delicious.

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Ingredients:

For the Sweet Potato Boats:

• 4 large sweet potatoes, washed and scrubbed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Roasted Chestnuts:

• 1 cup whole roasted chestnuts (store-bought or prepared at home)
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt

For the Maple-Cranberry Pesto:

• 1/2 cup fresh cranberries
• 1/4 cup pure maple syrup
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/3 cup walnuts or pecans, toasted
• 1/4 cup grated Parmesan cheese (optional for a richer flavor)
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt, or to taste
• 1/4 cup extra-virgin olive oil

For Assembling:

• 2 balls of fresh burrata cheese
• Fresh thyme or microgreens, for garnish
• Additional maple syrup for drizzling (optional)

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Preparation:

Step 1: Prepare the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Using a fork, pierce the sweet potatoes several times to create small holes for venting.
3. Rub each sweet potato with olive oil, ensuring they are evenly coated. Sprinkle with salt and pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until they are fork-tender and caramelized around the edges. Cooking time will vary depending on the size of the sweet potatoes.
5. Once cooked, remove from the oven and let them cool slightly.

Step 2: Roast the Chestnuts

1. If using store-bought roasted chestnuts, skip this step. Otherwise, preheat the oven to 425°F (220°C).
2. Score each chestnut with an “X” on the flat side using a sharp knife.
3. Place them on a baking sheet and roast for 15-20 minutes, or until the shells start to peel back.
4. Once roasted, let them cool slightly before peeling off the outer shell and skin. Toss with olive oil and sea salt and set aside.

Step 3: Make the Maple-Cranberry Pesto

1. In a small saucepan, combine the fresh cranberries and maple syrup. Cook over medium heat until the cranberries burst and form a thick sauce, about 5-7 minutes. Let cool.
2. In a food processor, add the cranberry sauce, basil, parsley, toasted walnuts or pecans, grated Parmesan (if using), minced garlic, and sea salt.
3. Pulse until the ingredients are roughly combined.
4. With the food processor running, drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if needed.

Step 4: Assemble the Sweet Potato Boats

1. Slice each baked sweet potato down the middle, being careful not to cut all the way through. Gently push the ends together to create a “boat” shape.
2. Flake the inner flesh slightly with a fork to create more texture, and season lightly with additional salt and pepper.
3. Tear the burrata into large pieces and place generously over the sweet potato flesh.
4. Scatter the roasted chestnuts over the burrata, pressing them into the melted cheese slightly.
5. Spoon the maple-cranberry pesto over the top, allowing it to drizzle down the sides of the sweet potato boats.

Step 5: Garnish and Serve

1. Garnish with fresh thyme or microgreens for a pop of color and flavor.
2. If desired, drizzle a little extra maple syrup over each sweet potato boat for added sweetness.

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Cooking Note:

• Make sure to choose evenly sized sweet potatoes to ensure even cooking.
• Burrata should be added just before serving to maintain its creamy texture.
• For a vegan alternative, you can substitute the burrata with a creamy cashew cheese or dairy-free mozzarella.

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Serving Suggestions:

• These sweet potato boats are perfect as a main course for a vegetarian feast. Pair them with a simple green salad or roasted vegetables for a complete meal.
• They also make an impressive side dish for holiday gatherings, complementing roasted meats and other hearty dishes.

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Tips:

• Make Ahead: You can prepare the pesto and roast the chestnuts a day in advance. Store them in airtight containers in the refrigerator until ready to use.
• Pesto Variations: Feel free to experiment with the pesto ingredients. Substitute walnuts with almonds or pistachios, or add a splash of lemon juice for extra brightness.
• Roasting Chestnuts: If you’re short on time, use pre-roasted chestnuts available at most grocery stores during the holiday season.

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Prep Time:

20 minutes

Cooking Time:

1 hour

Total Time:

1 hour 20 minutes

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Nutritional Information (Per Serving):

• Calories: 450
• Protein: 12g
• Sodium: 480mg Note: Nutritional values are approximate and will vary based on specific ingredients and serving sizes.

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Conclusion

These Stuffed Sweet Potato Boats with Burrata, Roasted Chestnuts, and Maple-Cranberry Pesto are a showstopper at any dinner table. With the perfect balance of sweet, creamy, and savory flavors, they offer a unique twist on traditional stuffed vegetables. Ideal for festive occasions or a gourmet weeknight dinner, they’re sure to become a favorite in your recipe collection. Enjoy the rich textures and vibrant flavors with family and friends!

 

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