STUFFED SWEET POTATO FLATBREAD WITH BURRATA, WALNUTS & PESTO DRIZZLE

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Meet your new favorite fusion: the warmth and comfort of a stuffed sweet potato, the crispiness of flatbread, and the luxurious creaminess of burrata—all brought together with crunchy walnuts and zesty pesto drizzle. It’s part appetizer, part hearty lunch, and fully indulgent.

Ingredients

Flatbread & Toppings

  • 2 medium sweet potatoes, peeled and cubed

  • 1 ½ cups all-purpose flour

  • ½ tsp salt

  • 2 tsp olive oil (plus extra for roasting)

  • 1 ball burrata (~8 oz), torn into pieces

  • ¼ cup toasted walnuts, roughly chopped (plus more for garnish)

  • ½ cup pesto (basil or sage-based)

  • Optional: balsamic glaze or honey for finishing

For Sage Walnut Pesto (approx. ½ cup)

  • 1 cup fresh sage leaves (or basil if you prefer)

  • ¼ cup toasted walnuts

  • ¼ cup freshly grated Parmesan

  • 1 garlic clove, minced

  • ⅓ cup olive oil

  • Lemon juice, salt & pepper to taste

Instructions

1. Roast the Sweet Potatoes

  1. Preheat oven to 200 °C (400 °F).

  2. Toss cubed sweet potatoes with olive oil, salt, and pepper.

  3. Spread on a baking sheet and roast for about 20–25 minutes—until tender and golden .

2. Prepare the Pesto (if homemade)

  1. In a food processor, pulse sage, walnuts, Parmesan, and garlic.

  2. Slowly stream in olive oil until smooth, then season with salt, pepper, and lemon juice.

  3. Set aside .

3. Make the Flatbread

  1. Mix flour, salt, olive oil, and about ½ cup of water; knead to form a soft dough.

  2. Divide into 2 balls, roll each into a thin flatbread (about 8″ diameter).

  3. Cook flatbreads in a lightly oiled skillet over medium heat for ~2 minutes per side until just puffed and golden.

4. Assemble & Bake

  1. Preheat oven to 190 °C (375 °F).

  2. Lay flatbreads on a baking sheet and spread each evenly with pesto.

  3. Top with roasted sweet potato cubes, torn burrata, and walnuts.

  4. Bake for 7–10 minutes, until burrata is soft but not fully melted.

5. Finish & Serve

  1. Drizzle with balsamic glaze or honey if desired.

  2. Sprinkle extra walnuts and a grind of black pepper.

  3. Slice into wedges and serve warm.

🍽️ Tips & Variations

  • Sage vs. Basil Pesto: Swap sage for basil for a brighter sauce—or mix both for a complex flavor profile.

  • Nut Swaps: Pine nuts work well too, but toasted walnuts add warmth and crunch.

  • Vegan Option: Replace burrata with cashew cream or a dairy‑free mozzarella alternative. Use nutritional yeast instead of Parmesan.

  • Make it a stuffed potato: Turn the recipe into “Stuffed Sweet Potatoes” by baking whole potatoes, splitting them open, and adding the toppings. You can add sundried tomatoes like some versions do.

🍷 Serving Suggestions

Pair this dish with a crisp green salad, glass of white wine, or enjoy as part of a mezze spread. It’s elegant enough to impress guests but simple enough for a weeknight treat.

📌 Pro Tips from the Community

Reddit users adore the flavor blends of pesto, burrata, and sweet potato—one fan raves:

“Creamy burrata melting over the hot sweet potato… crunchy toasted walnuts on top create a combination that’s not only stunning but wholesome and deeply satisfying.”

🍽️ Full Printable Recipe

Step Action
1 Roast sweet potatoes – 200 °C for 20–25 min
2 Make pesto – Pulse sage, nuts, garlic, cheese; add oil & lemon
3 Make flatbreads – Flour, water, oil dough; cook on skillet
4 Assemble & bake – Pesto, potatoes, burrata, walnuts; bake 7–10 min
5 Finish – Drizzle glaze/honey, garnish, slice & serve

Enjoy creating this delightful recipe! Let me know if you’d like a printable PDF or serving tips for guests 😊

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