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Roasted Sweet Potatoes with Burrata, Fig Jam, and Rosemary Pesto

A warm and hearty dish featuring roasted sweet potatoes topped with creamy burrata, sweet fig jam, and a vibrant rosemary pesto, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Roasted Sweet Potatoes

  • 4 medium sweet potatoes, washed and halved Bring a lovely sweetness that balances perfectly with burrata and fig jam.
  • 2 tbsp olive oil Helps in roasting the sweet potatoes to perfection.
  • 1/2 tsp smoked paprika Adds a hint of smokiness.
  • 1/2 tsp garlic powder Enhances flavor.
  • to taste salt and pepper Enhances all the flavors.

For the Rosemary Pesto

  • 1 cup fresh rosemary leaves Adds a fresh, earthy dimension.
  • 1/4 cup fresh parsley Adds brightness.
  • 1/4 cup grated Parmesan cheese Provides creamy texture and rich flavor.
  • 1/4 cup walnuts or pine nuts Adds crunch and depth.
  • 1 clove garlic Enhances flavor.
  • 1/3 cup olive oil To blend the pesto smoothly.

Toppings

  • 2 balls burrata (about 8 oz) The star ingredient providing richness.
  • 4 tbsp fig jam Pairs beautifully with savory elements.
  • 4 fresh figs, halved Adds a burst of flavor and a beautiful presentation.
  • garnish fresh rosemary sprigs A lovely finishing touch.

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Brush sweet potato halves with olive oil, sprinkle with smoked paprika, garlic powder, salt, and pepper.
  • Place sweet potatoes cut side down on a parchment-lined baking sheet.

Roasting

  • Roast for 30-40 minutes, until tender and caramelized.

Make the Pesto

  • In a food processor, combine rosemary, parsley, Parmesan, walnuts, and garlic.
  • Pour in olive oil, blend until smooth, and season with salt and pepper to taste.

Assembly

  • Once roasted, flip sweet potatoes cut side up and slightly mash the centers.
  • Add a dollop of burrata to each half.
  • Drizzle with fig jam and top with rosemary pesto.
  • Garnish with halved figs and fresh rosemary.
  • Serve while warm.

Notes

If you have leftovers, store in an airtight container in the fridge for up to three days. Reheat in the oven to maintain texture.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 9gFat: 20gSaturated Fat: 5gSodium: 300mgFiber: 6gSugar: 8g
Keyword Burrata, Comfort Food, Fig Jam, Roasted Sweet Potatoes, Rosemary Pesto
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