Stuffed Sweet Potatoes Burrata

Stuffed sweet potatoes with burrata check all my weeknight boxes healthy crowd pleasing and so eye catching on the table. The creamy burrata pairs beautifully with the hearty black bean and corn filling while those sweet potatoes act like little flavor boats for all the freshness inside. This recipe is one I come back to whenever the week feels busy but I still want a nourishing satisfying meal that feels a little special.

Every time I make these my family gets excited and the leftovers never last. The combination of hot sweet potatoes and cool creamy burrata is unbeatable it feels like comfort and freshness together in every bite.

Ingredients

• Sweet potatoes: Choose ones that are firm unblemished and similar in size for even cooking these provide natural sweetness and hold all the filling
• Olive oil: Adds richness and helps roast the potatoes and sauté the vegetables choose extra virgin for best flavor
• Black beans: Use canned for convenience rinse thoroughly to remove excess starch and sodium
• Corn: Use fresh for crunch frozen works too just thaw before using
• Red onion: For sweet sharp flavor dice finely for even bites
• Bell pepper: Any color adds crunch and mild sweetness choose a bright glossy pepper
• Jalapeño: Brings heat use as much or little as you like for your spice level
• Garlic: Fresh cloves for depth and a savory backbone
• Chili powder and cumin: Classic spices for warmth and earthiness make sure they are fresh for full flavor
• Smoked paprika: Adds a subtle smoky note seek out Spanish smoked paprika if possible
• Dried oregano: Gives a herby lift try to use good quality oregano for brightness
• Fresh lime juice: Wakes up the dish and ties the flavors together always use fresh for the best taste
• Cilantro: Fresh and vibrant it cools and lightens every bite
• Burrata cheese: Creamy and luscious make sure it is cold and fresh for the best texture
• Salt and black pepper: Season to taste use flaky salt for finishing if you have it
• Avocado slices sour cream Greek yogurt or hot sauce: Optional toppings to personalize your meal or add richness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius so it is ready for roasting the sweet potatoes

Prepare the Sweet Potatoes:

Wash and scrub each sweet potato well to remove dirt and grit then dry fully with a towel

Pierce the Sweet Potatoes:

Use a fork to pierce each sweet potato several times all over this keeps them from bursting in the oven

Season and Oil:

Drizzle olive oil onto each potato rubbing it over the skin to coat and sprinkle lightly with salt and pepper for flavor and crispiness

Bake the Sweet Potatoes:

Place the potatoes directly on your oven rack or on a lined baking sheet roast for forty five to sixty minutes until a knife slides in with barely any resistance

Let Cool Slightly:

Once baked carefully remove the potatoes and let them cool for about five minutes so you can handle them

Sauté the Aromatics:

While potatoes roast heat olive oil in a skillet over medium heat add red onion and bell pepper cook gently for five to seven minutes until soft and glistening this builds sweetness and depth

Add Garlic and Jalapeño:

Add the minced garlic and jalapeño cooking for one minute until fragrant keep stirring so the garlic does not burn

Incorporate the Beans and Corn:

Pour in the drained black beans and corn stir well to combine and let them warm through for about three minutes

Spice it Up:

Sprinkle in chili powder cumin smoked paprika and oregano stirring constantly for two to three minutes until everything is evenly coated and aromatic

Season and Simmer:

Season the skillet mixture with salt and pepper then pour in the fresh lime juice reduce heat and let simmer for about five to ten minutes allowing the flavors to meld

Stir in Cilantro:

Remove the skillet from heat stir in chopped cilantro this gives the filling a bright fresh finish

Slice the Sweet Potatoes:

With a small knife cut each sweet potato lengthwise split just enough to open them but not cut all the way through

Fluff the Flesh:

Using a fork gently fluff the inside flesh to make room for the filling and create pockets for extra flavor

Stuff with Filling:

Divide the black bean corn mixture between each potato mounding it high in the middle

Add the Burrata:

Nestle a whole ball of burrata on top of each stuffed sweet potato for the ultimate creamy finish

Broil Optional:

For extra meltiness place the stuffed potatoes under your oven broiler for one to two minutes watching closely so the cheese does not brown

Garnish and Serve:

Add your favorite toppings like avocado slices a spoonful of sour cream or a drizzle of hot sauce and serve right away

Pin it

Whenever I slice open fresh burrata and watch it melt over a hot sweet potato I remember the first time I made this for my sister she was so surprised by the burst of creamy cheese and has since asked for this recipe every family gathering.

Storage Tips

Leftovers keep well in a covered container in the fridge for up to three days Store the burrata separately if possible to keep it creamy Reheat the sweet potatoes in the oven or microwave and add fresh cheese and toppings just before serving for best texture

Ingredient Substitutions

Swap black beans for pinto or even chickpeas if you have them Use shredded mozzarella or ricotta in place of burrata if needed No corn Try diced zucchini or extra bell pepper If avoiding cilantro parsley brings brightness without the classic cilantro flavor

Serving Suggestions

Serve these stuffed sweet potatoes as a main dish with a green salad for balance They also work well as a side for grilled dishes in the summertime For a heartier meal add cooked chorizo or shredded rotisserie chicken right into the bean mixture

Cultural Inspiration

Sweet potatoes show up in so many cuisines but here they are combined with burrata for a fresh twist on classic Tex Mex flavors That creamy Italian cheese might seem unusual but trust me it is magic with the warming spices and vibrant filling

Pin it

If you try just one new comfort food this season let it be these stuffed sweet potatoes They always wow at the table and taste even better the next day It is the ultimate combination of easy nourishing and a little bit gourmet

Frequently Asked Questions

→ Can I substitute another cheese for burrata?

Yes, you can use mozzarella or even ricotta for a creamy texture, though burrata offers the richest, creamiest result.

→ How do I know when the sweet potatoes are done?

Their flesh should be easily pierced with a fork and feel very soft to the touch, usually after 45–60 minutes at 400°F.

→ Is this dish spicy?

It has mild heat from jalapeño and chili powder, but you can adjust or omit these ingredients to suit your taste.

→ Are the black beans cooked before being added?

Yes, use canned black beans that are already cooked; just drain and rinse them before sautéing.

→ What are the best garnish options?

Avocado slices, Greek yogurt or sour cream, fresh cilantro, and a dash of hot sauce are all delicious add-ons.

→ Can the sweet potatoes be prepped ahead?

Yes, bake the sweet potatoes in advance and reheat before stuffing and topping with burrata just before serving.