Introduction
Stuffed sweet potatoes are a deliciously nutritious dish that can be elevated with an array of vibrant, seasonal ingredients. In this recipe, sweet potatoes provide a naturally sweet base while roasted beets contribute an earthy depth. Burrata adds a creamy, luxurious texture, and a homemade cranberry sage pesto ties everything together, introducing both tartness and herbal warmth. This dish works beautifully as a show-stopping side or as a fulfilling main course, packed with color, nutrients, and dynamic flavors perfect for fall and winter months.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Roasted Beets
- 2 medium beets, peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Cranberry Sage Pesto
- 1/2 cup fresh cranberries (or 1/4 cup dried cranberries, soaked in warm water for 15 minutes and drained)
- 1/4 cup fresh sage leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup walnuts (or substitute with pine nuts)
- 1/3 cup olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
For the Assembly
- 8 ounces burrata cheese, torn into pieces
- Fresh sage leaves, for garnish (optional)
- Extra olive oil, for drizzling
Preparation
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the sweet potatoes thoroughly, then dry them with a paper towel. Rub each potato with a light coating of olive oil, and season with salt and black pepper.
- Place the sweet potatoes on the baking sheet and roast for 45-60 minutes, or until they’re soft when pierced with a fork. Larger sweet potatoes may take longer to cook. Remove from the oven and allow them to cool slightly.
Step 2: Roast the Beets
- While the sweet potatoes are roasting, prepare the beets. Line another baking sheet with parchment paper.
- Toss the cubed beets with olive oil, salt, and black pepper, ensuring they’re evenly coated.
- Spread the beets on the prepared baking sheet and roast in the oven for 30-35 minutes or until tender. Stir them halfway through cooking for even roasting. Set aside.
Step 3: Prepare the Cranberry Sage Pesto
- In a food processor, add fresh cranberries (or soaked, drained dried cranberries), sage leaves, parsley, walnuts, and minced garlic.
- Pulse several times until the ingredients are finely chopped. With the food processor running, gradually pour in the olive oil until the mixture is smooth and creamy.
- Add the lemon juice, salt, and black pepper to taste, and pulse again to combine. Adjust seasoning if needed. Transfer the pesto to a small bowl and set aside.
Step 4: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are cool enough to handle, carefully slice each one open lengthwise without cutting all the way through.
- Use a fork to gently fluff the flesh, creating a well in the center for the toppings.
Step 5: Add the Toppings
- Spoon a generous amount of roasted beets into each sweet potato, then top with pieces of burrata.
- Drizzle each stuffed sweet potato with cranberry sage pesto, ensuring each bite gets a hint of the cranberry tartness and sage aroma.
- Optionally, garnish with fresh sage leaves and an extra drizzle of olive oil for added flavor and presentation.
Cooking Notes
- Roasting Sweet Potatoes and Beets: Roast the sweet potatoes until fully tender. Soft flesh pairs best with the creamy burrata and hearty pesto.
- Using Dried Cranberries: If fresh cranberries are unavailable, dried cranberries work well but should be rehydrated by soaking in warm water to avoid a chewy texture.
- Walnut Substitution: Pine nuts or pecans work well as substitutes in the pesto if walnuts are unavailable or to adjust for dietary preferences.
Serving Suggestions
These stuffed sweet potatoes are perfect as a vegetarian main dish for festive gatherings, thanks to their rich colors and hearty textures. Serve alongside a green salad or roasted vegetables for a fully balanced meal. They also work wonderfully as a side dish with roasted chicken or grilled steak, adding unique flavor contrasts to traditional proteins.
Tips
- Pre-roasting Prep: To save time, the beets can be roasted up to a day in advance and reheated before assembling the dish.
- Pesto Consistency: Adjust the olive oil in the pesto depending on your preferred thickness. For a thicker spread, use less oil; for a drizzle-friendly pesto, add a bit more.
- Burrata Alternatives: If burrata isn’t available, fresh mozzarella or a dollop of ricotta also adds creaminess without overpowering the other flavors.
Prep Time
15 minutes
Cooking Time
60 minutes
Total Time
75 minutes
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 9 g
- Carbohydrates: 50 g
- Fat: 20 g
- Fiber: 8 g
- Sodium: 270 mg
Conclusion
These stuffed sweet potatoes with burrata, roasted beets, and cranberry sage pesto are an impressive blend of sweet, creamy, earthy, and tangy flavors. With a vibrant color palette and nutrient-rich ingredients, they’re an excellent addition to any holiday menu or cozy winter meal. This recipe celebrates seasonal produce in a way that’s both indulgent and wholesome, with balanced flavors that are sure to delight. Perfectly suited for both intimate gatherings and festive feasts, this dish makes a memorable, vegetarian-friendly statement.
PrintStuffed Sweet Potatoes with Burrata, Roasted Beets, and Cranberry Sage Pesto
- Total Time: 75 minutes
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Roasted Beets
- 2 medium beets, peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Cranberry Sage Pesto
- 1/2 cup fresh cranberries (or 1/4 cup dried cranberries, soaked in warm water for 15 minutes and drained)
- 1/4 cup fresh sage leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup walnuts (or substitute with pine nuts)
- 1/3 cup olive oil
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
For the Assembly
- 8 ounces burrata cheese, torn into pieces
- Fresh sage leaves, for garnish (optional)
- Extra olive oil, for drizzling
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the sweet potatoes thoroughly, then dry them with a paper towel. Rub each potato with a light coating of olive oil, and season with salt and black pepper.
- Place the sweet potatoes on the baking sheet and roast for 45-60 minutes, or until they’re soft when pierced with a fork. Larger sweet potatoes may take longer to cook. Remove from the oven and allow them to cool slightly.
Step 2: Roast the Beets
- While the sweet potatoes are roasting, prepare the beets. Line another baking sheet with parchment paper.
- Toss the cubed beets with olive oil, salt, and black pepper, ensuring they’re evenly coated.
- Spread the beets on the prepared baking sheet and roast in the oven for 30-35 minutes or until tender. Stir them halfway through cooking for even roasting. Set aside.
Step 3: Prepare the Cranberry Sage Pesto
- In a food processor, add fresh cranberries (or soaked, drained dried cranberries), sage leaves, parsley, walnuts, and minced garlic.
- Pulse several times until the ingredients are finely chopped. With the food processor running, gradually pour in the olive oil until the mixture is smooth and creamy.
- Add the lemon juice, salt, and black pepper to taste, and pulse again to combine. Adjust seasoning if needed. Transfer the pesto to a small bowl and set aside.
Step 4: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are cool enough to handle, carefully slice each one open lengthwise without cutting all the way through.
- Use a fork to gently fluff the flesh, creating a well in the center for the toppings.
Step 5: Add the Toppings
- Spoon a generous amount of roasted beets into each sweet potato, then top with pieces of burrata.
- Drizzle each stuffed sweet potato with cranberry sage pesto, ensuring each bite gets a hint of the cranberry tartness and sage aroma.
- Optionally, garnish with fresh sage leaves and an extra drizzle of olive oil for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 420
- Sodium: 270 mg
- Protein: 9g