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Stuffed Sweet Potatoes with Burrata and Pesto Recipe
Ben Carraoli

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.