The cozy-meets-fresh spring dinner you didn’t know you needed. Lately, I’ve been leaning into spring cooking with a sense of purpose. I’m investing in recipes that feel good to make and eat simple, colorful meals that celebrate the season and inspire me to gather around the table more intentionally. This one? It checks all the boxes.
These stuffed sweet potatoes with beets and burrata are a little earthy, a little creamy, and totally swoon-worthy. You get the natural sweetness of roasted sweet potatoes, the rich, velvety center of burrata, the jewel-toned beauty of roasted beets—and then there’s the toasted walnuts and a drizzle of sage pesto that just take it all to another level. It’s wholesome, but it feels luxurious. Easy enough for a weeknight, pretty enough for guests.
A Spring-Ready Recipe That Feels Like a Treat
There’s something special about the way these ingredients come together. The sweet potato becomes this soft, warm canvas. The beets bring their signature earthy sweetness (and gorgeous color!), and the burrata melts just slightly into it all, making every bite feel indulgent. And that contrast—creamy burrata, crunchy walnuts, bright pesto—is just so satisfying.
If you’ve never tried this combo, I promise it’s a keeper. It’s not just a side dish or a “healthier” choice—it’s a flavor-packed main that’s deeply comforting and beautifully balanced.
Why I Keep Coming Back to This Dish
This recipe started as one of those “use what I have” kind of dinners, and now I can’t stop making it. It’s fast becoming part of our spring rotation because it feels so nourishing and pretty on the plate. I love that it uses seasonal ingredients I can grab easily, and it’s one of those rare dishes that looks fancy but comes together with hardly any fuss.
Whether you’re cooking for your family or setting a table for friends, these stuffed sweet potatoes make the moment feel special.
A Unique and Flavorful Stuffed Sweet Potato Recipe
his recipe combines the natural sweetness of sweet potatoes with roasted beets and creamy burrata, creating a dish that’s not only visually stunning but also rich in taste. The toasted walnuts add a satisfying crunch, while the sage pesto brings a fresh herbal note that ties everything together.
Ingredients
- 4 medium sweet potatoes
- 2 medium beets, roasted and diced
- 1 cup burrata cheese, torn into pieces
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup sage pesto
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Bake the Sweet Potatoes: Pierce each sweet potato with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
- Prepare the Filling: While the sweet potatoes bake, roast the beets until tender, then dice them. In a bowl, combine the diced beets, burrata, and half of the toasted walnuts. Season with salt and pepper.
- Stuff the Sweet Potatoes: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice them open and fluff the insides with a fork. Spoon the beet and burrata mixture generously into each sweet potato.
- Top and Serve: Drizzle sage pesto over the stuffed sweet potatoes and sprinkle with the remaining toasted walnuts. Serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
Carbohydrates: 30g
Servings: 4 servings
Calories: 320kcal
Fat: 20g
Protein: 8g
