Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Imagine the sweet, caramelized flavor of roasted sweet potatoes combined with the creamy indulgence of burrata, the crunchy depth of toasted walnuts, and the herbaceous kick of fresh sage pesto. Sounds like the perfect meal, right? Well, let me tell you—Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto is a dish that brings comfort, flavor, and texture in every bite. Whether you’re making it for a cozy weeknight dinner or to impress guests at your next gathering, this dish is guaranteed to wow. It’s got all the elements: earthy, sweet, creamy, crunchy, and bright. Trust me, once you try it, you’ll be coming back for more.

Why You’ll Love Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Here’s why this dish is so amazing and why it’s going to quickly become one of your favorites:

• Flavor Explosion: The sweet and savory combination of roasted sweet potatoes, rich burrata, and the bold, fragrant sage pesto creates layers of flavor that will keep you coming back for more.
• Easy to Make, Impressive to Serve: It looks like you spent hours in the kitchen, but in reality, this recipe comes together in about 30 minutes. It’s perfect for when you want to serve something beautiful with minimal effort.
• Hearty & Satisfying: The sweet potatoes are hearty and filling, while the creamy burrata and crunchy walnuts provide the perfect texture contrast. This dish is filling without feeling heavy.
• Perfect for Any Occasion: Whether you’re serving this as a main dish for a vegetarian meal or as a show-stopping side at a dinner party, it’s versatile enough to fit any occasion.
• Fresh, Nutritious & Comforting: Sweet potatoes are packed with vitamins, walnuts bring in healthy fats, and sage pesto adds a fresh herbaceous note. It’s nutritious and comforting at the same time.

Ingredients in Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Here’s what you’ll need to make this delicious and filling dish:

For the Sweet Potatoes:

• Sweet Potatoes: The star of the dish, roasted to perfection until soft and caramelized.
• Olive Oil: For drizzling and roasting the sweet potatoes, bringing out their natural sweetness.
• Salt & Pepper: To season the potatoes before roasting and to enhance the overall flavor.

For the Sage Pesto:

• Fresh Sage Leaves: The star of the pesto, bringing that earthy, aromatic flavor.
• Garlic Cloves: To add depth to the pesto.
• Toasted Walnuts: For a delicious, nutty crunch in the pesto.
• Parmesan Cheese: Adds a touch of richness and umami to the pesto.
• Olive Oil: To bring everything together and give the pesto its smooth texture.
• Lemon Juice: A squeeze of lemon brightens the pesto, balancing the earthy sage.

For the Toppings:

• Burrata Cheese: The creamy, luscious cheese that takes this dish to the next level.
• Toasted Walnuts: For extra crunch and a nutty flavor that pairs perfectly with the sweet potatoes and burrata.
• Fresh Sage Leaves: For a final crispy, fragrant garnish that ties everything together.

(Note: The full ingredient measurements are provided in the recipe card directly below.)

Instructions

Let’s dive into how you’re going to create this mouthwatering dish:

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them a few times with a fork. Drizzle them with olive oil, and season with salt and pepper. Place them on a baking sheet and roast for 25-30 minutes, or until they are tender when pierced with a fork. The outside should be slightly crispy, and the inside soft and sweet.

Make the Sage Pesto

While the sweet potatoes are roasting, make the sage pesto. In a food processor, combine the fresh sage leaves, garlic, toasted walnuts, Parmesan cheese, olive oil, and a squeeze of lemon juice. Pulse until smooth, scraping down the sides as needed. Taste and adjust the seasoning with salt and pepper. Set the pesto aside.

Toast the Walnuts

In a small pan, toast a handful of walnuts over medium heat for about 3-4 minutes, or until they become fragrant and golden. Be sure to stir them occasionally to prevent burning. Remove from heat and set aside.

Assemble the Dish

Once the sweet potatoes are done, remove them from the oven. Slice them open and gently fluff the inside with a fork. Spoon a generous amount of the sage pesto into the center of each sweet potato. Top each one with a ball of creamy burrata, a sprinkle of toasted walnuts, and a few fresh sage leaves.

Serve & Enjoy

Serve the stuffed sweet potatoes warm, and enjoy the blend of textures and flavors. They’re perfect on their own or paired with a light salad or roasted vegetables.

Nutrition Facts

Servings: 4
Calories per serving: 460
Total Fat: 28g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 220mg
Total Carbohydrates: 40g
Dietary Fiber: 6g
Sugars: 12g
Protein: 12g
Vitamin D: 0µg
Calcium: 140mg
Iron: 2mg
Potassium: 1100mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

How to Serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

This dish is already packed with flavors, but here are a few ideas to elevate it even further:

• Fresh Green Salad: Pair with a bright, crisp salad to balance the richness of the sweet potatoes and burrata.
• Roasted Veggies: Roasted Brussels sprouts, carrots, or beets would complement this dish beautifully.
• Crusty Bread: Serve with a side of crusty bread to soak up any extra pesto or cheese. A nice baguette works perfectly.

Additional Tips

• Make Ahead: You can roast the sweet potatoes ahead of time and store them in the fridge. Reheat them in the oven when you’re ready to stuff them.
• Vegan Version: To make this dish vegan, skip the burrata and use a plant-based cheese alternative. You can also substitute the honey in the pesto with maple syrup.
• Extra Flavor: For added depth, drizzle some balsamic glaze on top of the stuffed sweet potatoes right before serving.
• Leftovers: The sage pesto can be stored in the fridge for up to 4 days. Use it on pasta, roasted vegetables, or even as a dip.

FAQ Section

Q1: Can I use a different cheese instead of burrata?
A1: Yes! Fresh mozzarella or goat cheese would be excellent alternatives if you don’t have burrata.

Q2: Can I make this dish ahead of time?
A1: Yes, you can roast the sweet potatoes and make the pesto ahead of time. Just reheat the potatoes and assemble the dish when you’re ready to serve.

Q3: Can I make this recipe gluten-free?
A1: Absolutely! This recipe is naturally gluten-free, so you can enjoy it without any modifications.

Q4: Can I add protein to this dish?
A1: Yes, grilled chicken, roasted chickpeas, or even crispy bacon would be great additions for a protein boost.

Q5: How do I store leftovers?
A1: Store any leftover sweet potatoes in an airtight container in the fridge for up to 2 days. Reheat them in the oven or microwave before serving.

Q6: Can I use a different nut instead of walnuts?
A1: Yes! Pecans or pine nuts would work beautifully as a substitute for walnuts.

Q7: How can I make the pesto creamier?
A1: Add a little more olive oil or a tablespoon of Greek yogurt to the pesto to make it extra creamy.

Q8: Can I use dried sage for the pesto?
A1: Fresh sage is best for this recipe, but if you only have dried, use about 1/3 the amount and be sure to grind it finely for the best texture.

Q9: How do I prevent the sweet potatoes from becoming too dry when roasting?
A1: Make sure to drizzle them with enough olive oil and wrap them in foil if you prefer extra moisture.

Q10: Can I use regular potatoes instead of sweet potatoes?
A1: Yes, regular potatoes will work, but they will have a different flavor and texture. Sweet potatoes add a natural sweetness that complements the other ingredients.

Conclusion

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto is a truly indulgent yet wholesome dish that’s sure to become a favorite in your recipe rotation. The mix of sweet and savory, creamy and crunchy, is just perfect. Whether it’s for a cozy weeknight dinner or a gathering with friends, this dish is sure to impress. So go ahead, give it a try—you’re going to love it!

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