Description
Roasted sweet potatoes topped with creamy burrata and fresh pesto for a rich, flavorful dish that’s perfect as a main course or side. The combination of sweet, creamy, and herbaceous flavors makes this recipe an irresistible treat.
Ingredients
4 medium sweet potatoes
1 cup cherry tomatoes, halved 
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup pesto (store-bought or homemade)
8 ounces burrata cheese
Fresh basil leaves, for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Prepare the sweet potatoes by scrubbing them clean and poking a few holes with a fork.
3. Bake the sweet potatoes directly on the oven rack for 40 minutes or until they are soft and fully cooked.
4. Meanwhile, in a small bowl, toss the halved cherry tomatoes with olive oil, salt, and pepper.
5. Once the sweet potatoes are done, cut them open lengthwise and gently mash the insides with a fork.
6. Top the sweet potatoes with the cherry tomatoes, a generous spoonful of pesto, and torn pieces of burrata cheese.
Notes
- For a vegan version, use plant-based cheese and vegan pesto.
- Roasted vegetables, grilled meats, or a side salad can complement this dish nicely.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Calories: 360
- Sodium: 300mg
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
Keywords: Sweet Potatoes with Burrata, Pesto Stuffed Sweet Potatoes, Burrata and Pesto Sweet Potatoes, Vegetarian Stuffed Sweet Potatoes