Introduction:
Looking for a simple yet elegant meal that’s both nutritious and bursting with flavor? These Stuffed Sweet Potatoes with Burrata and Pesto are the perfect solution! Roasted sweet potatoes are filled with creamy burrata cheese, savory pesto, and juicy roasted cherry tomatoes, creating a beautiful harmony of flavors and textures. Whether you’re serving this as a side dish or a light meal, it’s a delightful dish that’s easy to make but looks impressive. Garnished with fresh basil, this recipe is a true celebration of wholesome ingredients and delicious simplicity.
Ingredients:
- 4 medium sweet potatoes
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup pesto (store-bought or homemade)
- 8 ounces burrata cheese
- Fresh basil leaves, for garnish
Preparation:
Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape while baking. Place the sweet potatoes on a baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a fork. The skins should be slightly crisp, and the insides should be soft and fluffy.
Step 2: Roast the Tomatoes
While the sweet potatoes are baking, prepare the cherry tomatoes. Toss the halved tomatoes with olive oil, salt, and pepper in a small bowl. Spread them out on a baking sheet and roast in the oven for 15-20 minutes, or until they are slightly blistered and juicy. This will enhance their natural sweetness and add depth to the dish.
Step 3: Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are fully baked, remove them from the oven and allow them to cool slightly. Slice each sweet potato open lengthwise, being careful not to cut all the way through. Gently push the sides apart to create a pocket. Spoon a generous amount of pesto into the center of each sweet potato, spreading it evenly. Tear the burrata cheese into pieces and place it inside the sweet potatoes, allowing it to melt slightly from the warmth. Top with the roasted cherry tomatoes for a burst of color and flavor.
Step 4: Garnish and Serve
Finish the dish by garnishing the stuffed sweet potatoes with fresh basil leaves for an extra pop of color and freshness. Serve immediately while the burrata is still melty and the sweet potatoes are warm.
Cooking Note:
- For added flavor, sprinkle some red pepper flakes or a drizzle of balsamic glaze over the top of the sweet potatoes before serving.
- If you want to save time, the sweet potatoes can be baked in advance and reheated before assembling the dish.
- Customize this dish by adding other roasted vegetables like bell peppers or zucchini.
Serving Suggestions:
- These stuffed sweet potatoes make a perfect light dinner on their own, or you can serve them as a side dish alongside grilled chicken, fish, or a fresh green salad.
- Pair this dish with a crisp white wine like Sauvignon Blanc or a light rosé for a refreshing accompaniment.
- For a more substantial meal, add some toasted pine nuts or roasted chickpeas for extra crunch and protein.
Tips:
- To make the dish even faster, microwave the sweet potatoes instead of baking them. Simply pierce the sweet potatoes with a fork and microwave on high for 8-10 minutes, turning them halfway through.
- If you prefer a vegan option, substitute the burrata with avocado slices or a plant-based cheese alternative.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Prep Time:
10 minutes
Cooking Time:
45-50 minutes (for the sweet potatoes)
15-20 minutes (for the tomatoes)
Total Time:
1 hour 5 minutes
Servings:
4
Nutritional Information:
- Calories: Approximately 350 per serving
- Protein: 10 grams per serving
- Sodium: 400 mg per serving
Conclusion:
These Stuffed Sweet Potatoes with Burrata and Pesto are the ultimate combination of flavor and texture. The creamy burrata pairs beautifully with the roasted sweet potatoes, while the pesto adds a savory, herby kick. Roasted cherry tomatoes bring a juicy, slightly tart element, and fresh basil adds a touch of brightness. This dish is as pleasing to the eye as it is to the palate, making it perfect for a casual weeknight dinner or a special occasion. Enjoy the vibrant flavors and simplicity of this delicious recipe!
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Stuffed Sweet Potatoes with Burrata and Pesto
- Total Time: 1 hour 5 minutes
Description
Looking for a simple yet elegant meal that’s both nutritious and bursting with flavor? These Stuffed Sweet Potatoes with Burrata and Pesto are the perfect solution! Roasted sweet potatoes are filled with creamy burrata cheese, savory pesto, and juicy roasted cherry tomatoes, creating a beautiful harmony of flavors and textures. Whether you’re serving this as a side dish or a light meal, it’s a delightful dish that’s easy to make but looks impressive. Garnished with fresh basil, this recipe is a true celebration of wholesome ingredients and delicious simplicity.
Ingredients
- 4 medium sweet potatoes
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup pesto (store-bought or homemade)
- 8 ounces burrata cheese
- Fresh basil leaves, for garnish
Instructions
Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape while baking. Place the sweet potatoes on a baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a fork. The skins should be slightly crisp, and the insides should be soft and fluffy.
Step 2: Roast the Tomatoes
While the sweet potatoes are baking, prepare the cherry tomatoes. Toss the halved tomatoes with olive oil, salt, and pepper in a small bowl. Spread them out on a baking sheet and roast in the oven for 15-20 minutes, or until they are slightly blistered and juicy. This will enhance their natural sweetness and add depth to the dish.
Step 3: Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are fully baked, remove them from the oven and allow them to cool slightly. Slice each sweet potato open lengthwise, being careful not to cut all the way through. Gently push the sides apart to create a pocket. Spoon a generous amount of pesto into the center of each sweet potato, spreading it evenly. Tear the burrata cheese into pieces and place it inside the sweet potatoes, allowing it to melt slightly from the warmth. Top with the roasted cherry tomatoes for a burst of color and flavor.
Step 4: Garnish and Serve
Finish the dish by garnishing the stuffed sweet potatoes with fresh basil leaves for an extra pop of color and freshness. Serve immediately while the burrata is still melty and the sweet potatoes are warm.
Notes
Cooking Note:
- For added flavor, sprinkle some red pepper flakes or a drizzle of balsamic glaze over the top of the sweet potatoes before serving.
- If you want to save time, the sweet potatoes can be baked in advance and reheated before assembling the dish.
- Customize this dish by adding other roasted vegetables like bell peppers or zucchini.
Serving Suggestions:
- These stuffed sweet potatoes make a perfect light dinner on their own, or you can serve them as a side dish alongside grilled chicken, fish, or a fresh green salad.
- Pair this dish with a crisp white wine like Sauvignon Blanc or a light rosé for a refreshing accompaniment.
- For a more substantial meal, add some toasted pine nuts or roasted chickpeas for extra crunch and protein.
Tips:
- To make the dish even faster, microwave the sweet potatoes instead of baking them. Simply pierce the sweet potatoes with a fork and microwave on high for 8-10 minutes, turning them halfway through.
- If you prefer a vegan option, substitute the burrata with avocado slices or a plant-based cheese alternative.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
Nutrition
- Serving Size: 4
- Calories: 350 per serving
- Sodium: 400 mg per serving
- Protein: 10 grams per serving