Introduction
Sweet potatoes have long been a beloved staple for their rich, natural sweetness and versatile flavor. This recipe for Stuffed Sweet Potatoes with Burrata, Fig Jam, and Pistachio Dust elevates the humble vegetable into a luxurious dish, perfect for everything from a hearty lunch to a fancy dinner party starter. The creamy decadence of burrata pairs beautifully with the sweet, earthy notes of fig jam and the crunch of nutty pistachio dust, creating a symphony of flavors and textures. Whether you’re cooking for friends or simply treating yourself, this dish is an impressive, yet surprisingly easy-to-make, culinary delight.
Ingredients
For the Sweet Potatoes:
- 4 large sweet potatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Burrata and Toppings:
- 2 balls of burrata cheese, torn into pieces
- 1/4 cup fig jam
- 1/3 cup pistachios, shelled and finely chopped or crushed into dust
- Fresh arugula or microgreens for garnish
- Honey drizzle (optional, for extra sweetness)
- Balsamic reduction (optional, for a tangy twist)
Preparation
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry and pierce each potato several times with a fork to allow steam to escape during baking.
Step 3: Rub each sweet potato with olive oil, making sure they’re evenly coated. Season them generously with salt and black pepper. Place the sweet potatoes on the prepared baking sheet.
Step 4: Roast the sweet potatoes for 45-60 minutes, or until they are soft and easily pierced with a fork. The skin should be slightly crispy, and the flesh should be tender and fluffy.
Step 5: While the sweet potatoes are roasting, prepare the pistachio dust. Place shelled pistachios in a food processor or use a mortar and pestle to crush them into a fine, crumbly texture. Be careful not to over-process, as the nuts can release oils and become sticky.
Step 6: Once the sweet potatoes are cooked, remove them from the oven and let them cool for 5-10 minutes. Carefully slice each sweet potato lengthwise down the center, making sure not to cut all the way through.
Step 7: Gently fluff the inside of each sweet potato with a fork, creating a well for the fillings. Season the fluffy interior with a pinch more salt and black pepper if needed.
Step 8: Fill each sweet potato with torn pieces of burrata cheese. The residual heat from the sweet potatoes will slightly melt the burrata, making it creamy and luscious.
Step 9: Drizzle a generous amount of fig jam over the burrata. Sprinkle the pistachio dust on top, adding both flavor and a delightful crunch.
Step 10: If desired, garnish with fresh arugula or microgreens for a peppery contrast and a pop of color. Finish with a drizzle of honey or balsamic reduction for added sweetness and tang, if you like.
Cooking Notes
- Roasting Sweet Potatoes: Adjust the cooking time depending on the size of your sweet potatoes. Smaller potatoes may only need 35-40 minutes, while larger ones could take up to an hour.
- Choosing Burrata: Make sure your burrata is fresh and stored properly. Burrata is best used at room temperature for maximum creaminess.
- Nut Allergy Substitute: If you or your guests have a nut allergy, consider using crushed seeds (like sunflower or pumpkin seeds) for a similar crunch.
Serving Suggestions
- Serve these stuffed sweet potatoes as a main dish with a light, crisp salad on the side for a complete, balanced meal.
- For a more indulgent presentation, pair with a glass of chilled white wine or a refreshing mocktail infused with citrus and herbs.
- These stuffed sweet potatoes also make a fantastic appetizer or side dish at a dinner party or holiday gathering.
Tips
- Meal Prep: Roast the sweet potatoes in advance and reheat them when ready to stuff for an easy meal.
- Additional Toppings: Consider adding crumbled feta, pomegranate seeds, or crispy prosciutto for a unique twist.
- Seasonal Variations: Swap out fig jam for cranberry sauce or apple chutney during the fall and winter seasons.
Prep Time:
15 minutes
Cooking Time:
45-60 minutes
Total Time:
1 hour 15 minutes
Nutritional Information (per serving)
- Calories: 350-400 (depending on portion size and added garnishes)
- Protein: 12g
- Sodium: 450mg
Conclusion
Stuffed Sweet Potatoes with Burrata, Fig Jam, and Pistachio Dust is an exquisite, flavor-packed dish that effortlessly combines creamy, sweet, and crunchy elements. It’s an ideal recipe for both seasoned home cooks and kitchen beginners, with its simple preparation yet gourmet presentation. This dish showcases how a few high-quality ingredients can transform a meal into something extraordinary.
PrintStuffed Sweet Potatoes with Burrata, Fig Jam, and Pistachio Dust
- Total Time: 1 hour 15 minutes
Ingredients
For the Sweet Potatoes:
- 4 large sweet potatoes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Burrata and Toppings:
- 2 balls of burrata cheese, torn into pieces
- 1/4 cup fig jam
- 1/3 cup pistachios, shelled and finely chopped or crushed into dust
- Fresh arugula or microgreens for garnish
- Honey drizzle (optional, for extra sweetness)
- Balsamic reduction (optional, for a tangy twist)
Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry and pierce each potato several times with a fork to allow steam to escape during baking.
Step 3: Rub each sweet potato with olive oil, making sure they’re evenly coated. Season them generously with salt and black pepper. Place the sweet potatoes on the prepared baking sheet.
Step 4: Roast the sweet potatoes for 45-60 minutes, or until they are soft and easily pierced with a fork. The skin should be slightly crispy, and the flesh should be tender and fluffy.
Step 5: While the sweet potatoes are roasting, prepare the pistachio dust. Place shelled pistachios in a food processor or use a mortar and pestle to crush them into a fine, crumbly texture. Be careful not to over-process, as the nuts can release oils and become sticky.
Step 6: Once the sweet potatoes are cooked, remove them from the oven and let them cool for 5-10 minutes. Carefully slice each sweet potato lengthwise down the center, making sure not to cut all the way through.
Step 7: Gently fluff the inside of each sweet potato with a fork, creating a well for the fillings. Season the fluffy interior with a pinch more salt and black pepper if needed.
Step 8: Fill each sweet potato with torn pieces of burrata cheese. The residual heat from the sweet potatoes will slightly melt the burrata, making it creamy and luscious.
Step 9: Drizzle a generous amount of fig jam over the burrata. Sprinkle the pistachio dust on top, adding both flavor and a delightful crunch.
Step 10: If desired, garnish with fresh arugula or microgreens for a peppery contrast and a pop of color. Finish with a drizzle of honey or balsamic reduction for added sweetness and tang, if you like.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutess
Nutrition
- Calories: 350-400 (depending on portion size and added garnishes)
- Sodium: 450mg
- Protein: 12g