Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
If you’re looking for a cozy, comforting dish that’s packed with flavor, you’ve come to the right place! These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are a true celebration of simple ingredients coming together in perfect harmony. The creamy burrata, crunchy walnuts, and aromatic sage pesto create a meal that feels special yet is easy enough for any busy weeknight.
This recipe is not just a favorite of mine; it’s one of those dishes that brings everyone together at the table. Whether you’re hosting family or just treating yourself after a long day, these stuffed sweet potatoes will warm your heart and fill your belly. They’re versatile enough for casual dinners or even festive gatherings. Let’s dive into why you’ll love this recipe!
Why You’ll Love This Recipe
- Easy to Prepare: With just a few simple steps, you can have this delicious dish ready in under an hour.
- Family-Friendly: Kids and adults alike love the sweet and savory combination—making it perfect for family meals.
- Make-Ahead Convenience: You can prep the sweet potatoes and sage pesto in advance, making dinnertime a breeze.
- Delicious Flavor: The rich creaminess of burrata paired with the nutty flavor of toasted walnuts will have everyone coming back for seconds!
- Healthy Ingredients: Packed with vitamins and nutrients from sweet potatoes and fresh herbs, this dish is as wholesome as it is tasty.
Ingredients You’ll Need
These ingredients are all about simplicity and wholesomeness. You’ll find everything you need to make these delightful stuffed sweet potatoes right in your kitchen!
For the Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Filling
- 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
Variations
This recipe is wonderfully flexible! Don’t hesitate to mix things up according to your taste or what you have on hand. Here are some ideas:
- Switch up the cheese: Try using ricotta or feta instead of burrata for a different flavor profile.
- Add protein: Toss in some cooked quinoa or chickpeas for extra heartiness.
- Experiment with nuts: If you’re not a fan of walnuts, pecans or almonds work beautifully too!
- Change the herbs: Basil or cilantro can be great substitutes for sage if you’re looking for something different.
How to Make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and poke them several times with a fork. This allows steam to escape while they bake. Drizzle them with olive oil and sprinkle with salt and pepper before placing them on a baking sheet. Bake for about 45 minutes until tender. The sweetness of the potatoes will intensify as they roast.
Step 2: Make the Sage Pesto
While your sweet potatoes are baking, it’s time to whip up that delicious sage pesto. In a food processor, combine fresh sage leaves, pine nuts (or walnuts), garlic cloves, grated Parmesan cheese (if using), lemon juice, and olive oil. Blend until smooth. This vibrant sauce adds so much flavor! Adjust seasoning with salt and pepper to taste.
Step 3: Prepare the Filling
Once your sweet potatoes are baked and cool enough to handle, slice them in half lengthwise. Gently scoop out some of the flesh into a bowl—be careful not to break the skin! Mix this sweet potato flesh with burrata cheese and toasted walnuts until combined. This mixture becomes creamy and indulgent!
Step 4: Stuff & Serve
Spoon the filling back into each sweet potato half generously. Drizzle your freshly made sage pesto over each stuffed potato. If you like, sprinkle some extra toasted walnuts on top along with fresh parsley for garnish. Serve warm and watch everyone enjoy every bite!
Dinner
Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in the warm, comforting flavors of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto. This delightful dish combines the natural sweetness of roasted sweet potatoes with creamy burrata cheese and crunchy walnuts, all drizzled with a fragrant sage pesto. Perfect for family dinners or as a meal prep option, these stuffed sweet potatoes are not only delicious but also packed with nutrients. With simple ingredients and easy preparation steps, you can create a wholesome dinner that feels special yet is quick enough for any busy weeknight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 4 medium sweet potatoes
- 2 balls of burrata cheese (about 6 oz each)
- 1/2 cup toasted walnuts, roughly chopped
- 1/2 cup fresh sage leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub and poke holes in the sweet potatoes; drizzle with olive oil, salt, and pepper. Bake for about 45 minutes until tender.
- For the sage pesto, blend fresh sage leaves, pine nuts, garlic, olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper to taste.
- Slice the baked sweet potatoes in half lengthwise and scoop out some flesh. Mix this flesh with burrata cheese and toasted walnuts until well combined.
- Fill each sweet potato half generously with the mixture and drizzle with sage pesto before serving warm.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 200g)
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg
