why make this recipe

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto is a delicious and comforting dish that’s perfect for any meal. The creamy burrata cheese complements the sweetness of the potatoes, while the toasted walnuts add a nice crunch. The sage pesto ties everything together with its fresh and aromatic flavor. This recipe is not only tasty but also packed with nutrients, making it a great addition to your dining table.

how to make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Ingredients

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)
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

Directions

Preheat the oven to 400°F (200°C).
Wash the sweet potatoes and poke several holes in them with a fork. Rub them with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Place the sweet potatoes on a baking sheet and bake for about 45 minutes, or until they are tender.
While the sweet potatoes are baking, prepare the sage pesto. In a food processor, combine the fresh sage leaves, pine nuts (or walnuts), grated Parmesan cheese (if using), and garlic. Pulse until finely chopped.
Slowly add 1/4 cup of olive oil and 1 tablespoon of lemon juice to the food processor while blending until you achieve a smooth consistency. Season with salt and pepper to taste.
Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
Cut each sweet potato in half lengthwise and gently mash the inside with a fork.
Spoon a generous amount of sage pesto into each sweet potato half and top with burrata cheese and toasted walnuts.
Optionally, garnish with fresh parsley before serving.

how to serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Serve the stuffed sweet potatoes warm on a plate, drizzled with extra sage pesto if desired. They make a great main dish or a side dish for any meal. You can also pair them with a light salad for a complete dining experience.

how to store Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you have any leftovers, you can store the stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. However, it’s best to keep the burrata cheese separate until you’re ready to eat for the best texture.

tips to make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Make sure your sweet potatoes are of even size for uniform cooking.
Feel free to toast the walnuts yourself for more flavor. Just place them in a dry skillet over medium heat for a few minutes until golden.
You can adjust the amount of cheese in the sage pesto to your taste. If you want it creamier, add more Parmesan.

variation

If you’re looking for a lighter option, you can swap out the burrata for a vegan cheese alternative, or simply skip it for a dairy-free version. Additionally, you can try using different nuts in the pesto, like almonds or cashews, for a unique twist.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can use regular potatoes, but the flavor and texture will be different. Sweet potatoes offer a natural sweetness that complements the dish well.

How do I know when the sweet potatoes are done baking?

You can check if they’re done by inserting a fork into the thickest part of the sweet potato. If it goes in easily, they are ready to come out of the oven.

Can I make the sage pesto ahead of time?

Yes, you can make the sage pesto in advance and store it in the refrigerator for up to a week. Just give it a good stir before using it again.