Do Share Recipe

Best Stuffed Sweet Potatoes with Burrata and Pesto Recipe

I just finished making this dish, and my kitchen smells incredible. The combination of sweet, roasted potatoes and creamy, melting burrata is a real treat. It’s so simple to put together, yet it feels special enough for guests.

This recipe is now a staple in my home, right alongside my classic Steak Bowls Chipotle Style Recipe. I had to share how I make these perfect little bites of comfort.

Stuffed Sweet Potatoes with Burrata and Pesto Recipe

Unpacking the Delicious Ingredients

Gathering your ingredients is the first step to creating this beautiful dish. Each component plays a key role in building layers of flavor and texture.

2 large sweet potatoes – Choose ones that are firm and have smooth skin. They provide the sweet, earthy base for our toppings.
1 tablespoon olive oil – This helps the sweet potatoes caramelize in the oven, giving them golden-brown edges.
Salt and black pepper – Use these to taste to enhance all the other flavors in the dish.
½ teaspoon garlic powder – Adds a subtle, savory kick that pairs wonderfully with the sweetness of the potatoes.
4 small balls of burrata cheese – This fresh Italian cheese has a creamy center that melts beautifully over the warm potatoes.
⅓ cup sage pesto – You can use homemade or store-bought. The herby, earthy flavor of sage is a perfect match for sweet potato.
⅓ cup toasted walnuts, chopped – Toasting them brings out their nutty flavor and adds a fantastic crunch.
1 tablespoon pumpkin seeds – These are optional but add another layer of texture and a nice visual touch.
Extra virgin olive oil – A final drizzle before serving adds a touch of richness and shine.
Crushed red pepper or za’atar – An optional garnish for a little bit of heat or a unique, herby spice.

Note: This recipe makes enough to serve 4 people as an appetizer or 2 people as a main course.

Delicious Twists and Variations

One of the best things about this recipe is how easy it is to adapt. Here are a few ideas to make it your own or suit different dietary needs, proving that great dinner recipes are always flexible.

Go Dairy-Free: Swap the burrata for a high-quality, plant-based soft cheese or almond ricotta. It will still provide that creamy element.
Switch Up the Pesto: If you don’t have sage pesto, basil or arugula pesto works just as well. Each gives a slightly different flavor profile.
Nut-Free Option: For a nut-free version, simply leave out the walnuts and use toasted sunflower seeds or extra pumpkin seeds for crunch.
Add Some Protein: Top with crispy prosciutto or crumbled bacon for a savory, salty addition that complements the sweet and creamy flavors.

Cooking Time:

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You’ll Need:

A sharp chef’s knife: Essential for slicing the sweet potatoes into even rounds for consistent cooking.
Parchment-lined baking sheet: This prevents the potatoes from sticking and ensures they get perfectly golden and roasted.
A dry skillet: Use this to toast your walnuts, which only takes a few minutes and makes a huge difference in flavor.

How to Make Stuffed Sweet Potatoes with Burrata and Pesto

Making this dish is straightforward and enjoyable. Just follow these simple steps to bring all the delicious components together into one impressive meal.

Step 1: Roast the Sweet Potatoes

First, preheat your oven to 400°F (200°C). Toss your sweet potato rounds with olive oil, salt, pepper, and garlic powder. Arrange them in a single layer on your baking sheet.

Step 2: Toast the Walnuts

While the potatoes are roasting, place the chopped walnuts in a dry skillet. Toast them over medium heat for about 3-4 minutes, stirring often until they become fragrant and lightly browned.

Step 3: Cool and Add Pesto

Once the sweet potatoes are tender and golden, remove them from the oven. Let them cool for just a minute or two, then spread a generous spoonful of sage pesto onto each round.

Step 4: Add the Creamy Burrata

Now for the best part. Gently tear the burrata balls and place a piece on top of the pesto on each sweet potato slice. The warmth will help it soften slightly.

Step 5: Garnish and Finish

Sprinkle the toasted walnuts and pumpkin seeds over the top. Finish with a light drizzle of extra virgin olive oil and a pinch of crushed red pepper flakes if you like a little heat.

Additional Tips for Making this Recipe Better

Over the times I’ve made this, I’ve picked up a few tricks that really take it to the next level. I hope these personal tips help you make the best version possible!

I find that slicing the sweet potatoes to a uniform ½-inch thickness is crucial. It ensures they all cook at the same rate and are perfectly tender.
Don’t skip toasting the walnuts. It seems like a small step, but it makes them so much more flavorful and crunchy, which is a great contrast to the soft potato and cheese.
I like to bring the burrata to room temperature for about 20 minutes before using it. This helps it become extra creamy when placed on the warm potatoes.
Feel free to make the pesto and toast the nuts ahead of time. This makes assembly super quick when you’re ready to serve.

How to Serve Stuffed Sweet Potatoes with Burrata and Pesto

Presentation can make a simple dish feel elegant. These sweet potato rounds are delicious on their own but also pair beautifully with other foods.

Arrange them on a large platter for a stunning appetizer at a party. The vibrant colors are sure to impress your guests.
Serve alongside a simple green salad with a balsamic vinaigrette. The acidity of the dressing cuts through the richness of the cheese.
For a complete vegetarian meal, pair them with a hearty grain like quinoa or a light soup. It’s almost as comforting as my Barbacoa Nachos Recipe.
Garnish with fresh sage leaves or a sprinkle of flaky sea salt right before serving to add an extra pop of flavor and texture.

Nutritional Information

Here is an approximate nutritional breakdown for this recipe. Please note that values can vary based on specific ingredients used.

Calories: Approximately 350-450 kcal per serving
Protein: Around 15g
Carbohydrates: Roughly 30g
Fat: About 20g

How to Store Stuffed Sweet Potatoes with Burrata and Pesto

If you have leftovers, storing them properly will keep them tasting great.

Refrigerating: Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 2 days.
Reheating: For the best results, warm them in an oven at 350°F for about 5-8 minutes. Avoid using a microwave, as it can make the burrata tough.

Why You’ll Love This Recipe

There are so many reasons this dish has become a favorite. Here are just a few things that make it truly special.

Incredibly Easy: Despite looking elegant, this recipe is surprisingly simple to prepare, making it perfect for weeknight dinners or easy entertaining.
Packed with Flavor: The combination of sweet, savory, creamy, and crunchy textures and tastes makes every single bite interesting and delicious.
Versatile Serving Options: You can serve it as an appetizer, a side dish, or a light vegetarian main course, making it suitable for any occasion.
Highly Adaptable: It’s easy to customize with different nuts, pestos, or even cheeses, and it can be adapted for various dietary needs.

Common Mistakes to Avoid for Better Results

To make sure your dish turns out perfectly every time, try to avoid these common slip-ups.

Slicing potatoes unevenly: If slices are different thicknesses, some will burn while others remain undercooked. Aim for consistency.
Forgetting to toast the nuts: Untoasted nuts lack the deep, rich flavor that adds a crucial layer to this dish.
Serving the burrata cold: Straight from the fridge, burrata can be firm. Letting it warm up slightly ensures a creamier texture.
Overcrowding the baking sheet: Give the sweet potato rounds enough space to roast, not steam. Use two sheets if needed.

Ben Carraoli