Introduction

Fall is the season of comfort food, and nothing embodies it quite like Stuffed Sweet Potatoes with Caramelized Onions, Burrata, and Hazelnut Pesto. This recipe is the perfect blend of seasonal flavors, transforming simple roasted sweet potatoes into a gourmet meal that’s both satisfying and indulgent. Roasted until tender, the sweet potatoes are stuffed with rich caramelized onions, topped with creamy burrata, and finished with a fall-inspired hazelnut pesto that brings out a nutty, earthy complexity.

Sweet potatoes are naturally sweet, nutritious, and hearty, making them the perfect base for this dish. Caramelized onions add a rich sweetness, burrata introduces a creamy, melt-in-your-mouth texture, and the hazelnut pesto, with its slightly toasty and earthy flavors, ties everything together beautifully. This dish is ideal as a vegetarian main course, a holiday side dish, or even a special treat for weeknight dinners.

Ingredients:

• For the roasted sweet potatoes:
  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons olive oil or butter
  • 1 tablespoon balsamic vinegar
  • Salt to taste
• For the hazelnut pesto:
  • ½ cup toasted hazelnuts
  • 1 cup fresh basil leaves
  • ½ cup fresh parsley leaves
  • 2 garlic cloves
  • ½ cup olive oil
  • ¼ cup grated Parmesan cheese (optional)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
• For assembling:
  • 8 oz burrata cheese, torn into pieces
  • Fresh thyme or rosemary (for garnish)
  • Hazelnuts, chopped, for garnish (optional)

Preparation:

Step 1: Roast the sweet potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes, then pierce them a few times with a fork. Rub each sweet potato with olive oil and season with a pinch of salt and pepper. Place them on a baking sheet lined with parchment paper. Roast for 45-60 minutes, depending on their size, until the skins are crispy and the insides are soft and tender when pierced with a fork. Once done, remove them from the oven and let them cool slightly.

Step 2: Caramelize the onions

While the sweet potatoes are roasting, heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook the onions, stirring occasionally, for about 25-30 minutes until they are golden brown and fully caramelized. Stir in the balsamic vinegar during the last few minutes of cooking to enhance the flavor. Set the caramelized onions aside.

Step 3: Prepare the hazelnut pesto

While the onions are caramelizing, make the hazelnut pesto. Start by toasting the hazelnuts in a dry skillet over medium heat for 3-5 minutes until they become golden and fragrant. Let the hazelnuts cool, then transfer them to a food processor. Add the fresh basil, parsley, garlic, Parmesan cheese (if using), and lemon juice. Pulse a few times to break down the ingredients. With the motor running, slowly drizzle in the olive oil until the pesto reaches a thick, smooth consistency. Season with salt and pepper to taste. If you prefer a thinner pesto, you can add a little more olive oil or a tablespoon of water.

Step 4: Assemble the stuffed sweet potatoes

Once the sweet potatoes are cool enough to handle, slice each one open lengthwise, being careful not to cut all the way through. Gently fluff the sweet potato flesh with a fork to create space for the toppings. Divide the caramelized onions evenly among the sweet potatoes, stuffing them into the center. Tear the burrata into pieces and place it on top of the onions.

Step 5: Drizzle with hazelnut pesto and garnish

Spoon generous dollops of the hazelnut pesto over each stuffed sweet potato. Garnish with fresh thyme or rosemary for an aromatic touch. For extra crunch, sprinkle some chopped toasted hazelnuts over the top. Serve immediately while the burrata is still soft and creamy.

Cooking Note:

• Pesto Variations: If you don’t have hazelnuts on hand, you can substitute them with walnuts, almonds, or even pumpkin seeds for a different twist on the pesto.
• Cheese options: While burrata offers a luxurious creaminess, you can also substitute with fresh mozzarella, goat cheese, or ricotta if preferred.
• Make it vegan: Swap the burrata for a dairy-free cheese alternative, and omit the Parmesan in the pesto or use a vegan cheese option.

Serving Suggestions:

• Main course: These stuffed sweet potatoes make a filling vegetarian main course when served with a light side salad or roasted vegetables.
• Holiday side dish: This dish is an excellent choice for a Thanksgiving or Christmas spread, offering a gourmet side that will impress your guests.
• Meal prep: You can prepare the caramelized onions and pesto ahead of time, and then simply roast the sweet potatoes and assemble when ready to serve.

Tips:

• Roasting tip: Make sure to roast the sweet potatoes until they are really soft and almost caramelized on the edges, which will give them the best flavor.
• Batch cooking: The hazelnut pesto can be stored in the refrigerator for up to a week and used as a spread on sandwiches or drizzled over other roasted vegetables.
• For extra flavor: Add a drizzle of honey or maple syrup over the sweet potatoes before serving to highlight their natural sweetness and create a sweet-savory contrast.

Prep Time:

20 minutes

Cooking Time:

1 hour

Total Time:

1 hour 20 minutes

Nutritional Information (per serving):

• Calories: 420
• Protein: 9g
• Sodium: 310mg
• Carbohydrates: 50g
• Fat: 23g
• Fiber: 8g
• Sugar: 10g

Conclusion

Stuffed Sweet Potatoes with Caramelized Onions, Burrata, and Hazelnut Pesto combine the heartiness of roasted sweet potatoes with the richness of burrata and the depth of flavor from caramelized onions and hazelnut pesto. This recipe is as beautiful as it is delicious, bringing together textures and flavors that perfectly capture the essence of fall. Whether served as a main course or a standout side dish at a holiday gathering, these stuffed sweet potatoes will become a favorite for anyone who tries them.

The hazelnut pesto, with its nutty, fresh herb flavor, pairs beautifully with the creamy burrata and sweet potatoes, while the caramelized onions add an irresistible depth of sweetness. Enjoy the best of the season with this cozy, elegant dish that’s surprisingly simple to make but feels luxurious on the plate.

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