Stuffed Sweet Potatoes with Burrata, Cranberries, and Toasted Almond Pesto

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

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prick each sweet potato a few times with a fork. This allows steam to escape during the roasting process.
  3. Rub the sweet potatoes with olive oil and season them with a generous pinch of salt and pepper.
  4. 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

  1. While the sweet potatoes are roasting, prepare the pesto. Add the toasted almonds, fresh basil, grated Parmesan, and garlic cloves to a food processor.
  2. Pulse a few times to combine the ingredients.
  3. 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.
  4. Add the lemon juice, and season with salt and pepper to taste. Pulse again to combine.
  5. Transfer the pesto to a bowl and set it aside.

Step 3: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
  2. 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.
  3. Spoon a generous amount of the toasted almond pesto into each sweet potato.
  4. 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.
  5. Sprinkle dried cranberries over the burrata, adding a sweet-tart contrast to the dish.
  6. Garnish with chopped fresh parsley and toasted almonds for added crunch and color.
  7. 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:

  1. Custom Pesto: Feel free to swap the almonds for other nuts like walnuts, pecans, or pine nuts if you prefer.
  2. Additional Toppings: Try adding crumbled feta, toasted pumpkin seeds, or a sprinkle of chili flakes for extra flavor and texture.
  3. Make It Vegan: Use a vegan cheese alternative and omit the Parmesan from the pesto, or use a dairy-free nutritional yeast substitute.
  4. Add Protein: For a more substantial meal, top with grilled chicken strips, crispy chickpeas, or shredded rotisserie chicken.
  5. 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.

Print
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Stuffed Sweet Potatoes with Burrata, Cranberries, and Toasted Almond Pesto


  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes

Ingredients

Scale

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

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prick each sweet potato a few times with a fork. This allows steam to escape during the roasting process.
  3. Rub the sweet potatoes with olive oil and season them with a generous pinch of salt and pepper.
  4. 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

  1. While the sweet potatoes are roasting, prepare the pesto. Add the toasted almonds, fresh basil, grated Parmesan, and garlic cloves to a food processor.
  2. Pulse a few times to combine the ingredients.
  3. 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.
  4. Add the lemon juice, and season with salt and pepper to taste. Pulse again to combine.
  5. Transfer the pesto to a bowl and set it aside.

Step 3: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
  2. 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.
  3. Spoon a generous amount of the toasted almond pesto into each sweet potato.
  4. 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.
  5. Sprinkle dried cranberries over the burrata, adding a sweet-tart contrast to the dish.
  6. Garnish with chopped fresh parsley and toasted almonds for added crunch and color.
  7. 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

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