Stuffed Sweet Potatoes with Burrata, Roasted Carrots, and Thyme Walnut Pesto

Introduction

If you’re searching for a dish that balances creamy richness with earthy flavors, this recipe for Stuffed Sweet Potatoes with Burrata, Roasted Carrots, and Thyme Walnut Pesto is a perfect choice. Sweet potatoes, known for their natural sweetness and nutritional benefits, make a hearty base for the creamy burrata. Paired with the savory warmth of roasted carrots and a fragrant thyme-walnut pesto, this recipe brings a gourmet twist to comfort food. It’s a nutrient-packed, flavor-rich dish that is sure to impress, ideal for any occasion where you want to serve something both rustic and sophisticated.

Ingredients

For the Sweet Potatoes and Filling:

  • 4 medium-sized sweet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 ball of burrata cheese (about 8 ounces), torn into pieces

For the Roasted Carrots:

  • 4 medium carrots, peeled and sliced into thin rounds
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional, for extra flavor)

For the Thyme Walnut Pesto:

  • 1/2 cup walnuts, toasted
  • 1 cup fresh basil leaves
  • 1/4 cup fresh thyme leaves
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/3 cup olive oil (plus more if needed)
  • Salt and black pepper, to taste
  • 1 teaspoon lemon juice

Preparation

Step 1: Prepare the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prick each sweet potato a few times with a fork to allow steam to escape.
  3. Rub each potato with 1/2 tablespoon of olive oil, then season with salt and pepper.
  4. Place the potatoes on the prepared baking sheet and bake for 45-60 minutes or until they are soft and fork-tender.

Step 2: Roast the Carrots

  1. While the sweet potatoes bake, toss the carrot slices in a bowl with olive oil, salt, pepper, and smoked paprika (if using).
  2. Spread the carrots on a separate baking sheet lined with parchment paper.
  3. Roast for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 3: Make the Thyme Walnut Pesto

  1. In a food processor, combine the toasted walnuts, basil leaves, thyme leaves, Parmesan cheese, and minced garlic.
  2. Pulse a few times to break down the ingredients.
  3. Slowly drizzle in the olive oil while the processor is running until the mixture reaches a smooth consistency. Add more olive oil if needed for a thinner pesto.
  4. Season with salt, pepper, and lemon juice. Pulse a few more times to blend, then set aside.

Step 4: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are done, let them cool slightly, then slice each one lengthwise to create a small opening.
  2. Use a fork to gently fluff up the insides of the sweet potatoes, creating a small pocket for the filling.
  3. Fill each sweet potato with torn pieces of burrata cheese, allowing it to melt slightly from the warmth of the potato.

Step 5: Add Roasted Carrots and Top with Pesto

  1. Top each stuffed sweet potato with an even portion of the roasted carrots.
  2. Drizzle each sweet potato generously with the thyme walnut pesto, ensuring each bite has a bit of the earthy, aromatic flavor.

Cooking Note

  • Burrata: Burrata can be substituted with fresh mozzarella if you prefer a firmer texture, though the burrata’s creamy center adds a luxurious touch.
  • Walnut Pesto: This pesto has a thyme-heavy flavor, but you can add extra basil for a more classic pesto flavor.
  • Carrot Variations: For a bit of extra spice, consider adding a dash of cayenne or chili flakes to the carrots before roasting.

Serving Suggestions

Serve these stuffed sweet potatoes as a main vegetarian dish with a simple side salad, or as a hearty side dish alongside grilled chicken or roasted fish. The mix of creamy burrata, crunchy walnuts, and sweet, roasted vegetables also pairs well with a glass of chilled white wine or a light-bodied red.

Tips

  • Extra Pesto: Store leftover pesto in an airtight container in the refrigerator for up to a week. It can also be used as a sandwich spread or pasta topping.
  • Toast the Walnuts: Toasting walnuts before blending adds a richer, nutty flavor to the pesto.
  • Make-Ahead Options: Prepare the pesto a day in advance for more intense flavor. The sweet potatoes can also be pre-baked and reheated for easy assembly.

Prep Time

20 minutes

Cooking Time

1 hour

Total Time

1 hour 20 minutes

Nutritional Information (per serving)

  • Calories: 460
  • Protein: 10g
  • Sodium: 340mg

Conclusion

This recipe for Stuffed Sweet Potatoes with Burrata, Roasted Carrots, and Thyme Walnut Pesto is a delightful fusion of textures and flavors. It’s both nourishing and satisfying, with a hint of sophistication brought by the thyme-infused walnut pesto. Ideal for family dinners, entertaining guests, or simply elevating your weeknight meal routine, this dish is one you’ll return to time and again for its comforting yet gourmet qualities.

Print
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Stuffed Sweet Potatoes with Burrata, Roasted Carrots, and Thyme Walnut Pesto


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

Ingredients

Scale

For the Sweet Potatoes and Filling:

  • 4 medium-sized sweet potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 ball of burrata cheese (about 8 ounces), torn into pieces

For the Roasted Carrots:

  • 4 medium carrots, peeled and sliced into thin rounds
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional, for extra flavor)

For the Thyme Walnut Pesto:

  • 1/2 cup walnuts, toasted
  • 1 cup fresh basil leaves
  • 1/4 cup fresh thyme leaves
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/3 cup olive oil (plus more if needed)
  • Salt and black pepper, to taste
  • 1 teaspoon lemon juice

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Prick each sweet potato a few times with a fork to allow steam to escape.
  3. Rub each potato with 1/2 tablespoon of olive oil, then season with salt and pepper.
  4. Place the potatoes on the prepared baking sheet and bake for 45-60 minutes or until they are soft and fork-tender.

Step 2: Roast the Carrots

  1. While the sweet potatoes bake, toss the carrot slices in a bowl with olive oil, salt, pepper, and smoked paprika (if using).
  2. Spread the carrots on a separate baking sheet lined with parchment paper.
  3. Roast for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 3: Make the Thyme Walnut Pesto

  1. In a food processor, combine the toasted walnuts, basil leaves, thyme leaves, Parmesan cheese, and minced garlic.
  2. Pulse a few times to break down the ingredients.
  3. Slowly drizzle in the olive oil while the processor is running until the mixture reaches a smooth consistency. Add more olive oil if needed for a thinner pesto.
  4. Season with salt, pepper, and lemon juice. Pulse a few more times to blend, then set aside.

Step 4: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are done, let them cool slightly, then slice each one lengthwise to create a small opening.
  2. Use a fork to gently fluff up the insides of the sweet potatoes, creating a small pocket for the filling.
  3. Fill each sweet potato with torn pieces of burrata cheese, allowing it to melt slightly from the warmth of the potato.

Step 5: Add Roasted Carrots and Top with Pesto

  1. Top each stuffed sweet potato with an even portion of the roasted carrots.
  2. Drizzle each sweet potato generously with the thyme walnut pesto, ensuring each bite has a bit of the earthy, aromatic flavor.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Nutrition

  • Calories: 460
  • Sodium: 340mg
  • Protein: 10g

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