Description
A delicious and comforting dish featuring sweet potatoes stuffed with creamy burrata, crunchy walnuts, and fresh 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
Instructions
- 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.
Notes
For best texture, keep burrata cheese separate from the stuffed potatoes until ready to eat. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian