Stuffed Sweet Potatoes with Burrata, Roasted Beets, Pomegranate Seeds, and Sage Walnut Pesto

This stuffed sweet potato recipe combines creamy burrata, earthy roasted beets, juicy pomegranate seeds, and a savory sage walnut pesto for a beautiful, flavorful dish. Perfect for fall, these sweet potatoes are as visually stunning as they are delicious. Each element complements the others, creating a mouthwatering blend of creamy, sweet, savory, and tangy flavors. The addition of pomegranate seeds brings a burst of freshness and color, making this dish ideal for both special gatherings and eye-catching social media posts.

Ingredients:

For the Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups roasted beets, chopped
• 8 ounces fresh burrata cheese, torn into small pieces
• 1/2 cup pomegranate seeds

For the Sage Walnut Pesto

• 1/2 cup fresh sage leaves
• 1/4 cup fresh parsley
• 1/4 cup walnuts, toasted
• 1 clove garlic, minced
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Juice of 1/2 lemon

Preparation:

Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes, then prick them all over with a fork.
3. Rub each sweet potato with olive oil, sprinkle with a bit of salt, and place them on a baking sheet lined with parchment paper.
4. Bake for 45-50 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork. Remove them from the oven and allow them to cool slightly.

Step 2: Roast the Beets (If Needed)

1. If you need to roast the beets, peel and chop them into small cubes.
2. Toss the beets with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast in the oven at 400°F (200°C) for 30-35 minutes, or until tender. Allow them to cool before adding to the sweet potatoes.

Step 3: Make the Sage Walnut Pesto

1. In a food processor, combine the sage, parsley, toasted walnuts, garlic, and Parmesan cheese.
2. Pulse until finely chopped.
3. Gradually add olive oil while the processor is running, blending until the pesto reaches your desired consistency.
4. Season with salt, pepper, and lemon juice to taste, adjusting as needed.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are cool enough to handle, carefully slice each one open lengthwise.
2. Use a fork to gently mash the inside of each potato, creating a small “well” in the center for filling.
3. Divide the roasted beets evenly among the sweet potatoes, filling each one with a generous portion.

Step 5: Add the Burrata and Garnish

1. Place torn pieces of burrata on top of the roasted beets in each sweet potato.
2. Drizzle each sweet potato with a spoonful of sage walnut pesto.
3. Sprinkle pomegranate seeds over the top, adding a burst of color and flavor.

Cooking Notes:

• For added flavor, try drizzling a little honey or balsamic reduction over the burrata before serving. The sweetness pairs well with the earthiness of the beets and the creaminess of the burrata.
• Substitute goat cheese or feta if you can’t find burrata, although burrata’s creaminess enhances the dish beautifully.
• Use baby arugula or spinach for an added fresh element if desired.

Serving Suggestions:

These stuffed sweet potatoes make a beautiful and satisfying vegetarian main dish, especially for fall gatherings or holiday meals. They’re also great as a hearty side for roasted meats or a green salad.

Tips:

• Toast the walnuts for a few minutes before adding to the pesto to bring out their flavor.
• To save time, you can prep the roasted beets a day in advance and store them in the fridge.
• Customize the pesto by adding a handful of baby spinach or arugula for extra greens and color.

Prep Time:

20 minutes (additional 35 minutes if roasting beets)

Cooking Time:

45-50 minutes

Total Time:

1 hour 10 minutes (1 hour 45 minutes if roasting beets)

Nutritional Information (per serving):

• Calories: ~320
• Protein: 8g
• Sodium: 320mg

Conclusion

Stuffed Sweet Potatoes with Burrata, Roasted Beets, Pomegranate Seeds, and Sage Walnut Pesto is a dish that combines seasonal ingredients in a deliciously unique way. This dish is perfect for social media, thanks to the vibrant colors from the beets and pomegranate seeds, and the delicious blend of flavors will leave everyone asking for more. Ideal for fall gatherings, this recipe brings warmth, color, and flavor to the table in every bite.

Stuffed Sweet Potatoes with Burrata, Roasted Beets, Pomegranate Seeds, and Sage Walnut Pesto

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• Author: Imili Johnson
• Total Time: 1 hour 10 minutes (1 hour 45 minutes if roasting beets)

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Ingredients

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For the Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups roasted beets, chopped
• 8 ounces fresh burrata cheese, torn into small pieces
• 1/2 cup pomegranate seeds

For the Sage Walnut Pesto

• 1/2 cup fresh sage leaves
• 1/4 cup fresh parsley
• 1/4 cup walnuts, toasted
• 1 clove garlic, minced
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Juice of 1/2 lemon

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Instructions

Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes, then prick them all over with a fork.
3. Rub each sweet potato with olive oil, sprinkle with a bit of salt, and place them on a baking sheet lined with parchment paper.
4. Bake for 45-50 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork. Remove them from the oven and allow them to cool slightly.

Step 2: Roast the Beets (If Needed)

1. If you need to roast the beets, peel and chop them into small cubes.
2. Toss the beets with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast in the oven at 400°F (200°C) for 30-35 minutes, or until tender. Allow them to cool before adding to the sweet potatoes.

Step 3: Make the Sage Walnut Pesto

1. In a food processor, combine the sage, parsley, toasted walnuts, garlic, and Parmesan cheese.
2. Pulse until finely chopped.
3. Gradually add olive oil while the processor is running, blending until the pesto reaches your desired consistency.
4. Season with salt, pepper, and lemon juice to taste, adjusting as needed.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are cool enough to handle, carefully slice each one open lengthwise.
2. Use a fork to gently mash the inside of each potato, creating a small “well” in the center for filling.
3. Divide the roasted beets evenly among the sweet potatoes, filling each one with a generous portion.

Step 5: Add the Burrata and Garnish

1. Place torn pieces of burrata on top of the roasted beets in each sweet potato.
2. Drizzle each sweet potato with a spoonful of sage walnut pesto.
3. Sprinkle pomegranate seeds over the top, adding a burst of color and flavor.

• Prep Time: 20 minutes (additional 35 minutes if roasting beets)
• Cook Time: 45-50 minutes

Nutrition

• Calories: 320
• Sodium: 320mg
• Protein: 8g