Description
Deliciously fluffy sweet potatoes stuffed with creamy burrata, cherry tomatoes, and fresh basil, creating a delightful blend of flavors and textures.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp extra virgin olive oil (divided)
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 cup baby spinach
- 1/2 cup cooked chickpeas, drained and rinsed
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 8 oz burrata cheese
- 2 tbsp balsamic glaze
- 2 tbsp chopped fresh basil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke several holes in each with a fork.
- Rub the potatoes with 1 tablespoon of olive oil and sprinkle generously with sea salt.
- Place them on a baking sheet and bake for 45-50 minutes, until tender when pierced with a fork.
- In a skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add halved cherry tomatoes, chickpeas, spinach, oregano, salt, and pepper to the skillet. Cook until the spinach wilts and tomatoes soften.
- Once sweet potatoes are done, slice them open and fluff the insides with a fork.
- Fill each potato with the spinach and tomato mixture.
- Top each with a dollop of burrata, drizzle with balsamic glaze, and sprinkle with basil.
- Serve warm, allowing the burrata to melt into the filling.
Notes
For a vegan version, omit the burrata or substitute with a non-dairy alternative. Can be prepared in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 9g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 30mg
Keywords: stuffed sweet potatoes, burrata cheese, vegetarian recipe, Mediterranean dish, healthy dinner