Stuffed Sweet Potatoes with Burrata, Maple-Glazed Bacon, and Walnut Sage Pesto

Sweet and savory flavors combine in a mouthwatering dish that brings together tender roasted sweet potatoes, creamy burrata, crispy maple-glazed bacon, and a nutty, aromatic walnut sage pesto. This dish is a showcase of comforting flavors, with the natural sweetness of sweet potatoes perfectly complemented by salty bacon, rich burrata cheese, and the earthiness of sage. It’s an impressive meal that feels both indulgent and wholesome, making it perfect for a cozy dinner or a dinner party showstopper. Let’s dive into this delicious and detailed recipe!

Ingredients:

For the Sweet Potatoes:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the Maple-Glazed Bacon:

• 8 slices thick-cut bacon
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (optional)

For the Walnut Sage Pesto:

• 1 cup walnuts, toasted
• 1/2 cup fresh sage leaves
• 1/2 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1 garlic clove
• 1/2 cup olive oil
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

For the Filling and Topping:

• 8 ounces burrata cheese, torn into pieces
• 1/4 cup honey, for drizzling
• Fresh sage leaves, for garnish
• 2 tablespoons chopped toasted walnuts, for garnish

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes thoroughly, then pat them dry.
3. Prick each sweet potato a few times with a fork and rub them with olive oil. Season with salt and black pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until they are tender when pierced with a fork. Set aside to cool slightly.

Step 2: Prepare the Maple-Glazed Bacon

1. While the sweet potatoes are roasting, cook the bacon. Preheat another oven or use the same oven once the sweet potatoes are done.
2. Line a baking sheet with aluminum foil and lay out the bacon slices.
3. In a small bowl, mix together the maple syrup, Dijon mustard, and smoked paprika.
4. Brush the bacon slices with the maple glaze mixture on both sides.
5. Bake at 400°F (200°C) for about 15-20 minutes or until the bacon is crispy and caramelized. Keep an eye on it, as the sugar in the maple syrup can burn quickly.
6. Remove the bacon from the oven and place it on paper towels to cool and crisp up.

Step 3: Make the Walnut Sage Pesto

1. In a food processor, add the toasted walnuts, fresh sage, fresh basil, Parmesan cheese, and garlic.
2. Pulse until the mixture is finely chopped.
3. With the motor running, gradually pour in the olive oil until the pesto reaches your desired consistency.
4. Add lemon juice, salt, and black pepper. Pulse a few more times to combine. Taste and adjust seasoning if necessary. Set aside.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes have cooled slightly, make a lengthwise slit down the center of each sweet potato.
2. Gently push the ends of the sweet potato towards the center to open it up.
3. Stuff each sweet potato with pieces of torn burrata cheese, allowing it to melt slightly from the warmth of the potatoes.
4. Crumble the crispy maple-glazed bacon over the cheese.

Step 5: Drizzle with Walnut Sage Pesto and Garnish

1. Generously drizzle the walnut sage pesto over the stuffed sweet potatoes.
2. Drizzle with a little honey for added sweetness and flavor contrast.
3. Garnish with extra toasted walnuts and fresh sage leaves.
4. Serve warm and enjoy the combination of textures and flavors!

Cooking Note:

• Make sure the sweet potatoes are fork-tender but not mushy, as they need to hold their shape while stuffed.
• If you don’t have burrata, fresh mozzarella or ricotta can be a suitable substitute.
• For a vegetarian version, omit the bacon and increase the amount of pesto for extra flavor.
• The pesto can be stored in an airtight container in the refrigerator for up to a week.

Serving Suggestions:

• These stuffed sweet potatoes can be served as a main dish with a side salad or roasted vegetables.
• For a more filling meal, pair them with grilled chicken or steak.
• Serve them with a crisp white wine like Sauvignon Blanc or a light Pinot Noir to balance the richness of the dish.
• Add a dollop of sour cream or Greek yogurt on top for extra creaminess.

Tips:

1. For Extra Crisp Bacon: Place the bacon on a wire rack set over a baking sheet so the fat drips off, making it extra crispy.
2. Make-Ahead Pesto: Prepare the walnut sage pesto in advance to save time. It also allows the flavors to meld together, enhancing the taste.
3. Healthier Option: Use turkey bacon instead of pork bacon and reduce the amount of honey for a lighter version.
4. Storage: Leftover stuffed sweet potatoes can be stored in the fridge for up to 3 days. Reheat them in the oven at 350°F for 10-15 minutes to maintain the texture.
5. Gluten-Free Friendly: This recipe is naturally gluten-free, but double-check ingredients like bacon and Parmesan to ensure they are certified gluten-free.

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 20 minutes

Nutritional Information (per serving, based on 4 servings):

• Calories: 520
• Protein: 15g
• Sodium: 680mg
• Fat: 35g
• Carbohydrates: 40g
• Fiber: 6g
• Sugar: 15g

Conclusion:

Stuffed Sweet Potatoes with Burrata, Maple-Glazed Bacon, and Walnut Sage Pesto is a delightful fusion of flavors, making it an unforgettable dish for any occasion. The creamy burrata pairs perfectly with the sweetness of the potatoes, while the salty, crisp bacon and herbaceous pesto add depth and complexity. It’s a hearty yet elegant dish that will impress your guests or elevate a simple weeknight meal. Try it once, and it’s bound to become a favorite!

Stuffed Sweet Potatoes with Burrata, Maple-Glazed Bacon, and Walnut Sage Pesto

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• Author: Imili Johnson
• Total Time: 1 hour 20 minutes

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Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the Maple-Glazed Bacon:

• 8 slices thick-cut bacon
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (optional)

For the Walnut Sage Pesto:

• 1 cup walnuts, toasted
• 1/2 cup fresh sage leaves
• 1/2 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1 garlic clove
• 1/2 cup olive oil
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

For the Filling and Topping:

• 8 ounces burrata cheese, torn into pieces
• 1/4 cup honey, for drizzling
• Fresh sage leaves, for garnish
• 2 tablespoons chopped toasted walnuts, for garnish

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes thoroughly, then pat them dry.
3. Prick each sweet potato a few times with a fork and rub them with olive oil. Season with salt and black pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until they are tender when pierced with a fork. Set aside to cool slightly.

Step 2: Prepare the Maple-Glazed Bacon

1. While the sweet potatoes are roasting, cook the bacon. Preheat another oven or use the same oven once the sweet potatoes are done.
2. Line a baking sheet with aluminum foil and lay out the bacon slices.
3. In a small bowl, mix together the maple syrup, Dijon mustard, and smoked paprika.
4. Brush the bacon slices with the maple glaze mixture on both sides.
5. Bake at 400°F (200°C) for about 15-20 minutes or until the bacon is crispy and caramelized. Keep an eye on it, as the sugar in the maple syrup can burn quickly.
6. Remove the bacon from the oven and place it on paper towels to cool and crisp up.

Step 3: Make the Walnut Sage Pesto

1. In a food processor, add the toasted walnuts, fresh sage, fresh basil, Parmesan cheese, and garlic.
2. Pulse until the mixture is finely chopped.
3. With the motor running, gradually pour in the olive oil until the pesto reaches your desired consistency.
4. Add lemon juice, salt, and black pepper. Pulse a few more times to combine. Taste and adjust seasoning if necessary. Set aside.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes have cooled slightly, make a lengthwise slit down the center of each sweet potato.
2. Gently push the ends of the sweet potato towards the center to open it up.
3. Stuff each sweet potato with pieces of torn burrata cheese, allowing it to melt slightly from the warmth of the potatoes.
4. Crumble the crispy maple-glazed bacon over the cheese.

Step 5: Drizzle with Walnut Sage Pesto and Garnish

1. Generously drizzle the walnut sage pesto over the stuffed sweet potatoes.
2. Drizzle with a little honey for added sweetness and flavor contrast.
3. Garnish with extra toasted walnuts and fresh sage leaves.
4. Serve warm and enjoy the combination of textures and flavors!

• Prep Time: 20 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 520
• Sodium: 680mg
• Protein: 15g