Looking for an indulgent yet nutritious dish that combines the creamy richness of burrata with the earthy sweetness of baked sweet potatoes? These Twice-Baked Sweet Potatoes with Burrata, Basil Pesto, and Pine Nuts are the ultimate comfort food with a gourmet twist. This recipe takes your everyday sweet potatoes and elevates them with fresh basil pesto, creamy burrata cheese, crunchy toasted pine nuts, and the bright flavor of cherry tomatoes. It’s an elegant yet simple meal that works well as a main course, side dish, or even an appetizer for a dinner party.
The contrast of textures—from the crispy skin of the sweet potatoes to the creamy burrata and nutty crunch of pine nuts—makes every bite interesting and satisfying. Plus, the freshness of basil and tomatoes adds a burst of summer flavor, no matter the season.
Ingredients:
For the Twice-Baked Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Filling:
- 1 ball (8 oz) burrata cheese, torn into pieces
- 1/4 cup basil pesto (store-bought or homemade)
- 1/4 cup pine nuts, toasted
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon butter or olive oil (optional, for extra creaminess)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
Toppings:
- Fresh basil leaves, for garnish
- 1/2 cup cherry tomatoes, halved
- Extra basil pesto, for drizzling
- Extra toasted pine nuts, for garnish
Preparation:
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. This helps release steam during the baking process.
- Place the sweet potatoes on a baking sheet lined with parchment paper. Rub each potato with olive oil and sprinkle lightly with salt and pepper.
- Bake for 45-50 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork. The skin should be slightly crispy and caramelized on the outside.
Step 2: Prepare the Basil Pesto (Optional)
- While the sweet potatoes are baking, you can prepare a quick basil pesto if you’re making it from scratch.
- In a food processor, combine:
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- Juice of half a lemon
- Salt and pepper, to taste
- Blend until smooth, scraping down the sides as needed. Adjust the seasoning to taste, then set the pesto aside.
Step 3: Hollow Out the Sweet Potatoes
- Once the sweet potatoes are done baking, allow them to cool for a few minutes until they’re easy to handle.
- Carefully slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently scoop out most of the flesh, leaving about 1/4 inch of sweet potato attached to the skin so the potatoes hold their shape. Transfer the scooped-out flesh to a bowl.
Step 4: Mix the Filling
- In the bowl with the sweet potato flesh, add basil pesto, Parmesan cheese (if using), garlic powder, smoked paprika (optional), salt, and pepper. Mix until smooth and creamy. If desired, add 1 tablespoon of butter or olive oil for extra richness.
- Gently fold in the burrata pieces, being careful not to break them down too much. The burrata will add creaminess without needing to be fully incorporated into the mixture.
Step 5: Stuff and Bake Again
- Spoon the pesto-burrata filling back into each sweet potato shell, mounding it slightly on top.
- Return the filled sweet potatoes to the oven and bake for another 10-15 minutes, until the tops are slightly golden and heated through.
Step 6: Toast the Pine Nuts
- While the sweet potatoes are baking for the second time, toast the pine nuts in a dry skillet over medium heat for about 2-3 minutes, stirring frequently. Remove from heat once they are golden and fragrant, and set aside.
Step 7: Garnish and Serve
- Remove the sweet potatoes from the oven and drizzle with additional basil pesto. Top with fresh cherry tomatoes and toasted pine nuts.
- Garnish with fresh basil leaves for a burst of color and flavor. Optionally, you can add a few extra pieces of torn burrata on top for a final creamy touch.
Cooking Note:
- Burrata Substitution: If burrata isn’t available, fresh mozzarella or ricotta can be used as a substitute for the creamy texture.
- Add Protein: For a heartier meal, add roasted or grilled chicken, crispy bacon, or sautéed mushrooms to the filling.
- Customize the Pesto: While basil pesto works beautifully here, you can experiment with arugula pesto, sun-dried tomato pesto, or even a spicy harissa sauce for a different flavor profile.
Serving Suggestions:
- As a Main Dish: These twice-baked sweet potatoes are substantial enough to serve as a main course, especially when paired with a light green salad or roasted vegetables on the side.
- As a Side Dish: They also work wonderfully as a side for grilled meats like steak, chicken, or fish, balancing the meal with a touch of sweetness and creaminess.
- Party Appetizer: If you’re hosting a gathering, you can slice the stuffed sweet potatoes into smaller portions to serve as elegant appetizers.
Tips:
- Crispy Skin Tip: For an extra crispy sweet potato skin, brush the potatoes with olive oil and place them under the broiler for the last 2 minutes of baking.
- Meal Prep: These sweet potatoes can be made ahead of time and reheated just before serving. Prepare the potatoes and stuffing, then assemble and bake the second time when ready to eat.
- Nut-Free Option: If you need to avoid nuts, simply omit the pine nuts or replace them with sunflower seeds for a similar crunch.
Prep Time:
15 minutes
Cooking Time:
1 hour
Total Time:
1 hour 15 minutes
Nutritional Information (Per Serving):
- Calories: 450-500 kcal
- Protein: 12-15g
- Carbohydrates: 40g
- Fat: 28g
- Fiber: 6g
- Sodium: 450mg (varies depending on pesto and cheese)
Conclusion:
These Twice-Baked Sweet Potatoes with Burrata, Basil Pesto, and Pine Nuts are a delightful fusion of flavors and textures, making them a standout dish for any occasion. The sweet, earthy flavor of the potatoes combined with the creamy burrata, fresh basil pesto, and crunchy pine nuts creates a perfect balance of richness and freshness. Whether served as a main course or a side dish, these stuffed sweet potatoes are sure to impress. Easy to prepare and packed with gourmet ingredients, this dish is as comforting as it is refined.
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Twice-Baked Sweet Potatoes with Burrata, Basil Pesto, and Pine Nuts
- Total Time: 1 hour 15 minutes
Ingredients
Scale
For the Twice-Baked Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Filling:
- 1 ball (8 oz) burrata cheese, torn into pieces
- 1/4 cup basil pesto (store-bought or homemade)
- 1/4 cup pine nuts, toasted
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon butter or olive oil (optional, for extra creaminess)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
Toppings:
- Fresh basil leaves, for garnish
- 1/2 cup cherry tomatoes, halved
- Extra basil pesto, for drizzling
- Extra toasted pine nuts, for garnish
Instructions
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. This helps release steam during the baking process.
- Place the sweet potatoes on a baking sheet lined with parchment paper. Rub each potato with olive oil and sprinkle lightly with salt and pepper.
- Bake for 45-50 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork. The skin should be slightly crispy and caramelized on the outside.
Step 2: Prepare the Basil Pesto (Optional)
- While the sweet potatoes are baking, you can prepare a quick basil pesto if you’re making it from scratch.
- In a food processor, combine:
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- Juice of half a lemon
- Salt and pepper, to taste
- Blend until smooth, scraping down the sides as needed. Adjust the seasoning to taste, then set the pesto aside.
Step 3: Hollow Out the Sweet Potatoes
- Once the sweet potatoes are done baking, allow them to cool for a few minutes until they’re easy to handle.
- Carefully slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently scoop out most of the flesh, leaving about 1/4 inch of sweet potato attached to the skin so the potatoes hold their shape. Transfer the scooped-out flesh to a bowl.
Step 4: Mix the Filling
- In the bowl with the sweet potato flesh, add basil pesto, Parmesan cheese (if using), garlic powder, smoked paprika (optional), salt, and pepper. Mix until smooth and creamy. If desired, add 1 tablespoon of butter or olive oil for extra richness.
- Gently fold in the burrata pieces, being careful not to break them down too much. The burrata will add creaminess without needing to be fully incorporated into the mixture.
Step 5: Stuff and Bake Again
- Spoon the pesto-burrata filling back into each sweet potato shell, mounding it slightly on top.
- Return the filled sweet potatoes to the oven and bake for another 10-15 minutes, until the tops are slightly golden and heated through.
Step 6: Toast the Pine Nuts
- While the sweet potatoes are baking for the second time, toast the pine nuts in a dry skillet over medium heat for about 2-3 minutes, stirring frequently. Remove from heat once they are golden and fragrant, and set aside.
Step 7: Garnish and Serve
- Remove the sweet potatoes from the oven and drizzle with additional basil pesto. Top with fresh cherry tomatoes and toasted pine nuts.
- Garnish with fresh basil leaves for a burst of color and flavor. Optionally, you can add a few extra pieces of torn burrata on top for a final creamy touch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 450-500 kcal
- Sodium: 450mg
- Protein: 12-15g