Stuffed Sweet Potatoes with Burrata, Roasted Beets, and Cranberry Sage Pesto

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

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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

  1. While the sweet potatoes are roasting, prepare the beets. Line another baking sheet with parchment paper.
  2. Toss the cubed beets with olive oil, salt, and black pepper, ensuring they’re evenly coated.
  3. 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

  1. In a food processor, add fresh cranberries (or soaked, drained dried cranberries), sage leaves, parsley, walnuts, and minced garlic.
  2. 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.
  3. 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

  1. Once the sweet potatoes are cool enough to handle, carefully slice each one open lengthwise without cutting all the way through.
  2. Use a fork to gently fluff the flesh, creating a well in the center for the toppings.

Step 5: Add the Toppings

  1. Spoon a generous amount of roasted beets into each sweet potato, then top with pieces of burrata.
  2. Drizzle each stuffed sweet potato with cranberry sage pesto, ensuring each bite gets a hint of the cranberry tartness and sage aroma.
  3. 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.

Print
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Stuffed Sweet Potatoes with Burrata, Roasted Beets, and Cranberry Sage Pesto


  • Author: Imili Johnson
  • Total Time: 75 minutes

Ingredients

Scale

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

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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

  1. While the sweet potatoes are roasting, prepare the beets. Line another baking sheet with parchment paper.
  2. Toss the cubed beets with olive oil, salt, and black pepper, ensuring they’re evenly coated.
  3. 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

  1. In a food processor, add fresh cranberries (or soaked, drained dried cranberries), sage leaves, parsley, walnuts, and minced garlic.
  2. 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.
  3. 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

  1. Once the sweet potatoes are cool enough to handle, carefully slice each one open lengthwise without cutting all the way through.
  2. Use a fork to gently fluff the flesh, creating a well in the center for the toppings.

Step 5: Add the Toppings

  1. Spoon a generous amount of roasted beets into each sweet potato, then top with pieces of burrata.
  2. Drizzle each stuffed sweet potato with cranberry sage pesto, ensuring each bite gets a hint of the cranberry tartness and sage aroma.
  3. 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

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