Stuffed Sweet Potatoes Burrata: A Delicious and Healthy Recipe

Stuffed Sweet Potatoes Burrata: Prepare to embark on a culinary adventure that marries the rustic charm of sweet potatoes with the creamy decadence of burrata! Have you ever imagined a dish that’s both incredibly satisfying and surprisingly elegant? This recipe is exactly that – a delightful dance of flavors and textures that will leave you craving more.

While sweet potatoes have been a staple in many cultures for centuries, particularly in South America, their versatility has made them a beloved ingredient worldwide. They’re not just for Thanksgiving anymore! The addition of burrata, a relatively recent Italian cheese innovation, elevates this humble root vegetable to a whole new level of sophistication. Burrata, with its mozzarella shell and creamy, stracciatella-filled center, adds a luxurious touch that perfectly complements the sweetness of the potato.

People adore this dish for several reasons. First, it’s incredibly delicious! The sweetness of the roasted sweet potato, combined with the tangy, creamy burrata, creates a flavor explosion in your mouth. Second, the textures are divine – the soft, fluffy potato against the smooth, yielding cheese is simply irresistible. Finally, it’s surprisingly easy to make. This stuffed sweet potatoes burrata recipe is perfect for a weeknight dinner or a special occasion. It’s a guaranteed crowd-pleaser that’s sure to impress. So, let’s get cooking and create some magic with these amazing stuffed sweet potatoes burrata!

Ingredients:

• Sweet Potatoes: 4 medium-sized, about 6-8 ounces each
• Olive Oil: 2 tablespoons, plus more for drizzling
• Salt: 1 teaspoon, plus more to taste
• Black Pepper: ½ teaspoon, plus more to taste
• Ground Turkey or Beef: 1 pound
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Bell Pepper: 1 medium (any color), chopped
• Chili Powder: 2 tablespoons
• Cumin: 1 tablespoon
• Smoked Paprika: 1 teaspoon
• Oregano: 1 teaspoon, dried
• Cayenne Pepper: ¼ teaspoon (optional, for heat)
• Diced Tomatoes: 1 (14.5 ounce) can, undrained
• Black Beans: 1 (15 ounce) can, rinsed and drained
• Corn: 1 cup, frozen or canned (drained)
• Burrata Cheese: 8 ounces (2 balls), at room temperature
• Fresh Cilantro: ¼ cup, chopped, for garnish
• Lime Wedges: For serving (optional)
• Hot Sauce: For serving (optional)

Preparing the Sweet Potatoes:

1. Preheat the Oven: First things first, let’s get that oven ready! Preheat your oven to 400°F (200°C). This will ensure the sweet potatoes cook evenly and become nice and tender.
2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly under cool running water. Use a vegetable brush to scrub off any dirt or debris. Pat them dry with paper towels.
3. Pierce the Sweet Potatoes: Using a fork, pierce each sweet potato several times. This allows steam to escape during baking, preventing them from exploding in the oven (trust me, you don’t want that!).
4. Season and Oil: Drizzle the sweet potatoes with olive oil, about ½ tablespoon per potato. Rub the oil all over the skin to coat them evenly. Sprinkle generously with salt and pepper. This will help the skin crisp up and add flavor.
5. Bake the Sweet Potatoes: Place the sweet potatoes directly on the oven rack. Bake for 45-60 minutes, or until they are easily pierced with a fork. The cooking time will depend on the size of your sweet potatoes. You want them to be soft and yielding to the touch.
6. Let Cool Slightly: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly before handling. This will make them easier to work with.

Making the Savory Filling:

1. Brown the Meat: While the sweet potatoes are baking, prepare the filling. In a large skillet or Dutch oven, heat the remaining 1 ½ tablespoons of olive oil over medium-high heat. Add the ground turkey or beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet with the browned meat. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add the Garlic and Spices: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to bloom the spices and release their flavors.
4. Simmer the Filling: Pour in the diced tomatoes (undrained), black beans, and corn. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the flavors have melded together and the sauce has thickened slightly. Stir occasionally to prevent sticking.
5. Taste and Adjust Seasoning: Taste the filling and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking. Remember that the sweet potatoes are naturally sweet, so you may want to add a little extra spice to balance the flavors.

Assembling the Stuffed Sweet Potatoes:

1. Slice the Sweet Potatoes: Once the sweet potatoes have cooled enough to handle, use a sharp knife to slice them lengthwise down the middle, being careful not to cut all the way through. Gently open them up, creating a well in the center.
2. Fluff the Sweet Potato Flesh: Use a fork to fluff the flesh of the sweet potatoes slightly. This will create more surface area for the filling and make them easier to eat.
3. Fill the Sweet Potatoes: Spoon the savory meat and vegetable filling into the wells of the sweet potatoes, dividing it evenly among them. Don’t be afraid to pile it high!
4. Add the Burrata: Gently tear the burrata cheese into smaller pieces and place them on top of the filling in each sweet potato. The warmth of the sweet potatoes and filling will slightly melt the burrata, creating a creamy and decadent topping.
5. Garnish and Serve: Garnish the stuffed sweet potatoes with fresh chopped cilantro. Serve immediately with lime wedges and hot sauce, if desired.

Tips and Variations:

• Meat Alternatives: If you’re vegetarian or vegan, you can easily substitute the ground turkey or beef with plant-based ground meat alternatives, such as Beyond Meat or Impossible Burger. You can also use lentils or crumbled tofu.
• Cheese Options: If you can’t find burrata cheese, you can use fresh mozzarella, goat cheese, or even shredded cheddar cheese.
• Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking. If you prefer a milder flavor, omit the cayenne pepper altogether.
• Vegetable Variations: Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or spinach.
• Make Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 3 days. Reheat the filling before assembling the sweet potatoes. You can also bake the sweet potatoes ahead of time and store them in the refrigerator for up to 2 days. Reheat them in the oven or microwave before filling.
• Toppings: Get creative with your toppings! Some other great options include sour cream, guacamole, salsa, pickled onions, and crispy fried onions.
• Roasting Vegetables: For an even deeper flavor, consider roasting the onions and bell peppers before adding them to the meat mixture. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
• Adding a Touch of Sweetness: If you want to enhance the sweetness of the sweet potatoes, you can drizzle them with a little maple syrup or honey before baking.
• Using Different Beans: Feel free to substitute the black beans with other types of beans, such as pinto beans, kidney beans, or cannellini beans.
• Serving Suggestions: These stuffed sweet potatoes are a complete meal on their own, but you can also serve them with a side salad or some roasted vegetables. They’re also great for meal prepping and packing for lunch.

Enjoy your delicious and healthy Stuffed Sweet Potatoes with Burrata!

Conclusion:

So, there you have it! These Stuffed Sweet Potatoes with Burrata are truly a game-changer. I know, I know, I might be a little biased, but trust me on this one. The combination of the sweet, earthy potato, the creamy, decadent burrata, and the vibrant toppings is simply divine. It’s a flavor explosion in every single bite, and it’s surprisingly easy to throw together, making it perfect for a weeknight dinner or a special weekend treat.

Why is this recipe a must-try? Well, beyond the incredible taste, it’s also incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Want to make it vegetarian? Perfect! It already is. Looking for a gluten-free option? You’re in luck! Sweet potatoes are naturally gluten-free. Need a quick and easy meal? This recipe comes together in under an hour, most of which is hands-off baking time. Plus, it’s packed with nutrients, making it a healthy and satisfying choice.

But the real magic lies in the burrata. That creamy, dreamy center just melts into the warm sweet potato, creating a luxurious and unforgettable experience. It elevates the humble sweet potato to a whole new level of sophistication. And let’s be honest, who doesn’t love burrata?

Now, let’s talk serving suggestions and variations. While I absolutely adore this recipe as is, there are endless possibilities for customization. For a spicier kick, add a pinch of red pepper flakes to the sweet potato before baking or drizzle with some hot sauce after. If you’re a fan of smoky flavors, try grilling the sweet potatoes instead of baking them. The char adds a wonderful depth of flavor.

You can also experiment with different toppings. Instead of the black beans and corn, try roasted chickpeas, crumbled bacon (if you’re not vegetarian), or even some sautéed mushrooms. A sprinkle of toasted pumpkin seeds or chopped pecans would also add a nice crunch. And don’t forget the herbs! Fresh cilantro, parsley, or chives are all excellent choices.

For a heartier meal, you can add some shredded chicken or ground beef to the sweet potato filling. This would make it a more substantial and protein-packed dish. You could also serve it with a side salad or some roasted vegetables for a complete and balanced meal.

If you’re serving this to a crowd, you can prepare the sweet potatoes ahead of time and simply reheat them before adding the burrata and toppings. This makes it a great option for potlucks or dinner parties.

I truly believe that this Stuffed Sweet Potatoes with Burrata recipe is a winner. It’s delicious, easy to make, and incredibly versatile. It’s the kind of recipe that you’ll want to make again and again, and it’s sure to impress your family and friends.

So, what are you waiting for? Grab some sweet potatoes, a ball of burrata, and your favorite toppings, and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try this recipe? What variations did you make? What did you think? Share your photos and comments with me – I can’t wait to see what you create! Happy cooking!

---

July 2, 2025 by Melissa