Stuffed Sweet Potatoes with Burrata, Pistachios, and Cilantro-Lime Pesto

Introduction

If you’re seeking a dish that combines bright flavors, creamy textures, and an abundance of nutrients, then look no further than stuffed sweet potatoes with burrata, pistachios, and cilantro-lime pesto. This recipe presents a delightful combination of the natural sweetness of roasted sweet potatoes, the creaminess of burrata cheese, the crunch of toasted pistachios, and a tangy cilantro-lime pesto that brings everything together. It’s a nutritious meal, bursting with colors and flavors, making it ideal for a family dinner, a quick weeknight meal, or an elegant side dish. Not only is it beautiful on the plate, but it’s also surprisingly easy to prepare, requiring minimal ingredients yet delivering maximum taste.

Ingredients

For the Sweet Potatoes:

  • 4 medium-sized sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

For the Cilantro-Lime Pesto:

  • 1 cup fresh cilantro leaves, packed
  • ¼ cup fresh parsley leaves
  • 1 clove garlic, minced
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup pistachios, shelled (extra for garnish)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for a bit of heat)

For the Toppings:

  • 8 ounces burrata cheese
  • ¼ cup toasted pistachios, roughly chopped
  • ¼ cup fresh cilantro leaves, roughly chopped
  • 1 tablespoon lime zest, for garnish

Preparation

Step 1: Roast the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and dry the sweet potatoes. Pierce each potato a few times with a fork to allow steam to escape during roasting.
  3. Place the sweet potatoes on the prepared baking sheet. Drizzle them with olive oil and season with salt and black pepper. Rub the oil and seasonings evenly over each potato.
  4. Roast in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork. The skin should be slightly crisp, while the inside remains soft.

Step 2: Prepare the Cilantro-Lime Pesto

  1. While the sweet potatoes are roasting, make the pesto. In a food processor, combine the fresh cilantro, parsley, minced garlic, pistachios, lime juice, lime zest, salt, and pepper.
  2. Pulse the mixture a few times until the ingredients are roughly chopped.
  3. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes a smooth paste. You may need to scrape down the sides a few times to ensure even blending. Taste and adjust the seasoning with more salt or lime juice if desired.

Step 3: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are roasted, remove them from the oven and allow them to cool for a few minutes.
  2. Use a knife to make a lengthwise slit down the center of each sweet potato. Carefully open them up slightly, using a fork to fluff the interior a bit.

Step 4: Add Burrata and Pesto

  1. Place a generous piece of burrata cheese inside each sweet potato. The heat from the sweet potato will gently warm the burrata, making it even creamier.
  2. Drizzle each potato with a heaping spoonful of the cilantro-lime pesto, making sure to cover as much surface area as possible for maximum flavor.

Step 5: Garnish and Serve

  1. Sprinkle the toasted, chopped pistachios over the top of each stuffed sweet potato for a delightful crunch.
  2. Finish with a scattering of fresh cilantro leaves, a sprinkle of lime zest, and an extra drizzle of olive oil for added richness.
  3. Serve immediately while the sweet potatoes are warm and the burrata is soft.

Cooking Note

  • For a dairy-free or vegan version, substitute burrata with a dairy-free cheese alternative like cashew cream or almond-based ricotta. You can also use nutritional yeast in the pesto instead of cheese.
  • The recipe is versatile—swap pistachios for another nut like toasted almonds or walnuts if desired.
  • If cilantro is too strong for your taste, use basil or a combination of basil and spinach in the pesto for a milder flavor.

Serving Suggestions

These stuffed sweet potatoes make a fantastic main course, but they also pair beautifully as a side dish. Consider serving them with a fresh green salad, roasted vegetables, or alongside grilled chicken or fish. You can also make a platter of mini stuffed sweet potatoes for a fun appetizer at a dinner party. They’re excellent for meal prep, too—just store the components separately and assemble them fresh for each serving.

Tips

  • Choose the Right Sweet Potatoes: Look for medium-sized sweet potatoes that are similar in size for even cooking. Avoid overly large ones as they can take significantly longer to cook.
  • Pre-Cook for Time Savings: If you’re in a hurry, microwave the sweet potatoes for 8-10 minutes before finishing them in the oven to get a roasted flavor without waiting the full time.
  • Toast the Pistachios: Toasting pistachios enhances their flavor. Toast them in a dry skillet over medium heat for 3-5 minutes or until fragrant.
  • Pesto Consistency: Adjust the consistency of the pesto to your liking—add a bit more olive oil for a thinner sauce or keep it thicker for a heartier topping.
  • Storing Leftovers: If you have leftovers, store the components separately in airtight containers. Reheat the sweet potatoes in the oven and add fresh burrata and pesto for the best texture.

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Nutritional Information (per serving, assuming 4 servings):

  • Calories: 420 kcal
  • Protein: 12g
  • Fat: 26g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Sugars: 8g
  • Sodium: 380mg

Conclusion

This recipe for stuffed sweet potatoes with burrata, pistachios, and cilantro-lime pesto is a stunning combination of flavors and textures that elevates a simple vegetable to an impressive dish. The sweet and creamy sweet potato contrasts with the luscious burrata, while the bright and zesty pesto adds a fresh punch. The crunch from toasted pistachios ties it all together, making every bite a delightful experience. This recipe is an easy, nutritious, and visually appealing option for any home cook who wants to try something a little different yet straightforward.

Print
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Stuffed Sweet Potatoes with Burrata, Pistachios, and Cilantro-Lime Pesto


  • Author: Imili Johnson
  • Total Time: 1 hour 5 minutes

Ingredients

Scale

For the Sweet Potatoes:

  • 4 medium-sized sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

For the Cilantro-Lime Pesto:

  • 1 cup fresh cilantro leaves, packed
  • ¼ cup fresh parsley leaves
  • 1 clove garlic, minced
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup pistachios, shelled (extra for garnish)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon lime zest
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for a bit of heat)

For the Toppings:

  • 8 ounces burrata cheese
  • ¼ cup toasted pistachios, roughly chopped
  • ¼ cup fresh cilantro leaves, roughly chopped
  • 1 tablespoon lime zest, for garnish

Instructions

Step 1: Roast the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and dry the sweet potatoes. Pierce each potato a few times with a fork to allow steam to escape during roasting.
  3. Place the sweet potatoes on the prepared baking sheet. Drizzle them with olive oil and season with salt and black pepper. Rub the oil and seasonings evenly over each potato.
  4. Roast in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork. The skin should be slightly crisp, while the inside remains soft.

Step 2: Prepare the Cilantro-Lime Pesto

  1. While the sweet potatoes are roasting, make the pesto. In a food processor, combine the fresh cilantro, parsley, minced garlic, pistachios, lime juice, lime zest, salt, and pepper.
  2. Pulse the mixture a few times until the ingredients are roughly chopped.
  3. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes a smooth paste. You may need to scrape down the sides a few times to ensure even blending. Taste and adjust the seasoning with more salt or lime juice if desired.

Step 3: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are roasted, remove them from the oven and allow them to cool for a few minutes.
  2. Use a knife to make a lengthwise slit down the center of each sweet potato. Carefully open them up slightly, using a fork to fluff the interior a bit.

Step 4: Add Burrata and Pesto

  1. Place a generous piece of burrata cheese inside each sweet potato. The heat from the sweet potato will gently warm the burrata, making it even creamier.
  2. Drizzle each potato with a heaping spoonful of the cilantro-lime pesto, making sure to cover as much surface area as possible for maximum flavor.

Step 5: Garnish and Serve

  1. Sprinkle the toasted, chopped pistachios over the top of each stuffed sweet potato for a delightful crunch.
  2. Finish with a scattering of fresh cilantro leaves, a sprinkle of lime zest, and an extra drizzle of olive oil for added richness.
  3. Serve immediately while the sweet potatoes are warm and the burrata is soft.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes

Nutrition

  • Calories: 420
  • Sodium: 380mg
  • Protein: 12g

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