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
Scale
- 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