Introduction
Stuffed sweet potatoes are a delightful, hearty, and colorful dish that pairs the natural sweetness of the potatoes with the creaminess of burrata, the tart pop of dried cranberries, and the rich, nutty flavor of a homemade toasted almond pesto. This recipe is not only visually appealing but also offers a diverse range of flavors and textures that can easily serve as a centerpiece for a dinner or as an impressive side dish. Perfect for the holiday season or any time you crave a savory-sweet meal, these stuffed sweet potatoes are a must-try.
Ingredients:
For the Sweet Potatoes:
- 4 large sweet potatoes, scrubbed clean
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Toasted Almond Pesto:
- 1 cup fresh basil leaves, tightly packed
- 1/2 cup toasted almonds
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
For the Toppings:
- 8 ounces burrata cheese, torn into pieces
- 1/3 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted almonds, roughly chopped for garnish
- Balsamic glaze, for drizzling
Preparation:
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prick each sweet potato a few times with a fork. This allows steam to escape during the roasting process.
- Rub the sweet potatoes with olive oil and season them with a generous pinch of salt and pepper.
- Place the sweet potatoes on the prepared baking sheet and roast for 45-60 minutes, or until they are tender when pierced with a fork. The skin should be slightly crispy, and the flesh should feel soft.
Step 2: Make the Toasted Almond Pesto
- While the sweet potatoes are roasting, prepare the pesto. Add the toasted almonds, fresh basil, grated Parmesan, and garlic cloves to a food processor.
- Pulse a few times to combine the ingredients.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You want it to be smooth but still a bit textured.
- Add the lemon juice, and season with salt and pepper to taste. Pulse again to combine.
- Transfer the pesto to a bowl and set it aside.
Step 3: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
- Using a sharp knife, carefully slice each sweet potato lengthwise, making sure not to cut all the way through. Gently open them up to create space for the filling.
- Spoon a generous amount of the toasted almond pesto into each sweet potato.
- Tear the burrata cheese into pieces and place them over the pesto in each sweet potato. The heat from the potatoes will slightly melt the cheese, making it irresistibly creamy.
- Sprinkle dried cranberries over the burrata, adding a sweet-tart contrast to the dish.
- Garnish with chopped fresh parsley and toasted almonds for added crunch and color.
- Drizzle with balsamic glaze to finish.
Cooking Note:
- Roasting Time: The size of your sweet potatoes will affect the roasting time. If you are using smaller potatoes, start checking them around the 35-minute mark.
- Pesto Storage: You can make the toasted almond pesto in advance. Store it in an airtight container in the refrigerator for up to a week. Add a layer of olive oil on top to keep it fresh.
- Burrata Tips: Burrata is a delicate cheese that adds creaminess and richness. If you can’t find burrata, you can substitute it with fresh mozzarella or ricotta.
Serving Suggestions:
- Serve these stuffed sweet potatoes as a main dish with a crisp green salad or roasted vegetables.
- They make an excellent side for grilled chicken, steak, or roasted turkey.
- For a festive holiday table, pair them with cranberry sauce and a hearty grain salad.
Tips:
- Custom Pesto: Feel free to swap the almonds for other nuts like walnuts, pecans, or pine nuts if you prefer.
- Additional Toppings: Try adding crumbled feta, toasted pumpkin seeds, or a sprinkle of chili flakes for extra flavor and texture.
- Make It Vegan: Use a vegan cheese alternative and omit the Parmesan from the pesto, or use a dairy-free nutritional yeast substitute.
- Add Protein: For a more substantial meal, top with grilled chicken strips, crispy chickpeas, or shredded rotisserie chicken.
- Meal Prep: Roast the sweet potatoes ahead of time and simply reheat them before adding the toppings for a quick and easy meal.
Prep Time:
- 15 minutes
Cooking Time:
- 1 hour
Total Time:
- 1 hour 15 minutes
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 10g
- Sodium: 280mg
Conclusion
Stuffed Sweet Potatoes with Burrata, Cranberries, and Toasted Almond Pesto are a perfect blend of flavors and textures. This dish is versatile and can be adjusted to fit various dietary preferences. Whether you’re looking for a plant-based meal or a delicious side dish for your next gathering, these stuffed sweet potatoes will surely impress.
PrintStuffed Sweet Potatoes with Burrata, Cranberries, and Toasted Almond Pesto
- Total Time: 1 hour 15 minutes
Ingredients
For the Sweet Potatoes:
- 4 large sweet potatoes, scrubbed clean
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Toasted Almond Pesto:
- 1 cup fresh basil leaves, tightly packed
- 1/2 cup toasted almonds
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
For the Toppings:
- 8 ounces burrata cheese, torn into pieces
- 1/3 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted almonds, roughly chopped for garnish
- Balsamic glaze, for drizzling
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prick each sweet potato a few times with a fork. This allows steam to escape during the roasting process.
- Rub the sweet potatoes with olive oil and season them with a generous pinch of salt and pepper.
- Place the sweet potatoes on the prepared baking sheet and roast for 45-60 minutes, or until they are tender when pierced with a fork. The skin should be slightly crispy, and the flesh should feel soft.
Step 2: Make the Toasted Almond Pesto
- While the sweet potatoes are roasting, prepare the pesto. Add the toasted almonds, fresh basil, grated Parmesan, and garlic cloves to a food processor.
- Pulse a few times to combine the ingredients.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You want it to be smooth but still a bit textured.
- Add the lemon juice, and season with salt and pepper to taste. Pulse again to combine.
- Transfer the pesto to a bowl and set it aside.
Step 3: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
- Using a sharp knife, carefully slice each sweet potato lengthwise, making sure not to cut all the way through. Gently open them up to create space for the filling.
- Spoon a generous amount of the toasted almond pesto into each sweet potato.
- Tear the burrata cheese into pieces and place them over the pesto in each sweet potato. The heat from the potatoes will slightly melt the cheese, making it irresistibly creamy.
- Sprinkle dried cranberries over the burrata, adding a sweet-tart contrast to the dish.
- Garnish with chopped fresh parsley and toasted almonds for added crunch and color.
- Drizzle with balsamic glaze to finish.
Cooking Note:
- Roasting Time: The size of your sweet potatoes will affect the roasting time. If you are using smaller potatoes, start checking them around the 35-minute mark.
- Pesto Storage: You can make the toasted almond pesto in advance. Store it in an airtight container in the refrigerator for up to a week. Add a layer of olive oil on top to keep it fresh.
- Burrata Tips: Burrata is a delicate cheese that adds creaminess and richness. If you can’t find burrata, you can substitute it with fresh mozzarella or ricotta.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 420
- Sodium: 280mg
- Protein: 10g