Description
These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto offer a perfect combination of creamy, nutty, and savory flavors. The soft sweetness of the baked sweet potatoes pairs beautifully with rich burrata cheese and a fresh, aromatic sage pesto, making it a hearty, satisfying meal.
Ingredients
Scale
For the Stuffed Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 balls of burrata cheese (about 6 oz each)
- 1/2 cup toasted walnuts, roughly chopped
- Fresh parsley (optional, for garnish)
For the Sage Pesto:
- 1/2 cup fresh sage leaves
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese (optional for a non-vegan version)
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the sweet potatoes:
Preheat the oven to 400°F (200°C).
Scrub the sweet potatoes clean and poke a few holes in them with a fork.
Drizzle olive oil over the sweet potatoes and season with salt and pepper.
Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 40-45 minutes, or until tender when pierced with a fork. - Make the sage pesto:
While the sweet potatoes are baking, prepare the sage pesto. In a food processor, combine the fresh sage leaves, pine nuts (or walnuts), Parmesan (if using), garlic, olive oil, lemon juice, salt, and pepper.
Pulse until the mixture is smooth and well-combined. If the pesto is too thick, add a bit more olive oil to reach your desired consistency. - Assemble the stuffed sweet potatoes:
Once the sweet potatoes are done baking, slice them lengthwise down the center and gently fluff the insides with a fork to create space for the filling.
Scoop some of the sage pesto into the cavity of each sweet potato. - Add the toppings:
Tear the burrata into small pieces and place it on top of each stuffed sweet potato.
Sprinkle with the toasted walnuts for added crunch and flavor. Optionally, garnish with fresh parsley for color and extra freshness. - Serve:
Serve the stuffed sweet potatoes warm, drizzled with any remaining sage pesto. Enjoy the perfect balance of sweet, creamy, and savory flavors in every bite!
Notes
- If you prefer a vegan version, you can omit the burrata and substitute with vegan cheese or an extra scoop of pesto.
- You can prep the sweet potatoes ahead of time by roasting them and storing them in the fridge, then assembling just before serving.
- To make the walnuts even more flavorful, toast them with a little olive oil and sea salt in a skillet before chopping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato (1/4 of the recipe)
- Calories: 460
- Sugar: 14g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0g