Toasted Walnuts & Sage Pesto Recipe
If you’re searching for a dish that balances cozy fall flavors, creamy cheese, and vibrant herby zing, you’ll absolutely fall in love with these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto. Each melt-in-your-mouth bite combines caramelized sweet potato, silky burrata, the earthy crunch of toasted walnuts, and a punchy, emerald-green sage pesto—truly a celebration of textures and tastes. This dish is gorgeous, satisfying, and so much more than the sum of its parts. Whether it’s a comforting main or the star of your next dinner party, Toasted Walnuts & Sage Pesto brings it all together with pure magic.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and every item plays a starring role in the dish’s flavor, texture, or color. The essentials are simple but their combination is pure comfort, blending earthy, fresh, creamy, and nutty notes in every single forkful.
- Sweet potatoes: Their natural sweetness and velvety texture are the foundation of the recipe—go for medium-sized ones so each serving is perfectly portioned.
- Burrata cheese: This fresh cheese brings a dreamy creaminess and decadent richness that instantly elevates the filling.
- Toasted walnuts: Toasting really brings out their deep flavor, adding irresistible crunch and a nutty backbone that makes the dish sing.
- Olive oil: A good drizzle over the potatoes and in the pesto boosts flavor and gives everything a lovely, glossy finish.
- Salt and black pepper: Essential for seasoning and bringing all the flavors to life—don’t skip these pantry classics.
- Fresh sage leaves: Sage delivers that woodsy, autumnal aroma that’s beautifully savory and unforgettable in the pesto.
- Fresh parsley: It brightens the pesto and balances sage’s boldness for a fresh, herbaceous finish.
- Grated Parmesan cheese: The salty, umami kick takes the Toasted Walnuts & Sage Pesto to the next level—don’t be shy!
- Garlic clove: Just one clove goes a long way, infusing a subtle warmth and depth to the pesto.
- Lemon juice: Adds brightness and a zippy contrast to all the rich flavors—freshly squeezed makes all the difference.
How to Make Toasted Walnuts & Sage Pesto
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes well, pat them dry, and prick them all over with a fork. Place them on a baking sheet and pop them in the oven. While they roast for about 45 to 55 minutes, their skins will turn slightly crisp and the insides transform into melt-in-your-mouth perfection. Don’t rush this step—the slow roast is key for maximum sweetness.
Step 2: Toast the Walnuts
While the sweet potatoes are baking, toast your walnuts in a dry skillet over medium heat for a few minutes, stirring often. When you catch that warm, nutty aroma and they look golden, you’ll know they’re ready. Toasted walnuts are the secret even skeptics fall for in this Toasted Walnuts & Sage Pesto—deep, crunchy, and never bitter.
Step 3: Make the Sage Pesto
Into your food processor go the fresh sage leaves, parsley, half the toasted walnuts, Parmesan, and that single garlic clove. Pulse until everything’s finely chopped and almost breadcrumb-like. Now, with the machine running, drizzle in the olive oil and squeeze in the lemon juice. Blend until you’ve got a thick, spoonable sauce. Season generously with salt and pepper. This Toasted Walnuts & Sage Pesto bursts with flavors that are fresh, nutty, and deeply savory.
Step 4: Stuff and Assemble
Once the sweet potatoes are cool enough to work with (but still warm), cut a long slit down the center of each. Gently mash the insides with a fork, seasoning with salt and pepper for unbeatable flavor in every bite. Tear up your burrata and nestle those luscious pieces right into the warm potato. Drizzle with plenty of your homemade Toasted Walnuts & Sage Pesto and finish with those remaining toasted walnuts on top for irresistible crunch and nutty fragrance.
How to Serve Toasted Walnuts & Sage Pesto
Garnishes
For an extra bit of color and flavor, try scattering extra fresh parsley or a few crisp sage leaves over the top just before serving. A quick drizzle of vibrant olive oil or a few shavings of Parmesan never hurts, giving every bite a touch of decadence. These little touches make Toasted Walnuts & Sage Pesto an utter joy for both the eye and the palate.
Side Dishes
This dish is quite filling on its own, but it also shines alongside a crisp green salad, roasted Brussels sprouts, or simple sautéed greens. The earthiness of the sweet potato and walnuts pairs wonderfully with lively citrus or bright vinaigrettes, so don’t be afraid to keep things fresh and simple on the side.
Creative Ways to Present
For an elegant dinner party, serve the stuffed sweet potatoes halved and layered on a platter, letting everyone dig into the creamy burrata and swirls of Toasted Walnuts & Sage Pesto. Or, for a family-style feast, pile them into a big baking dish, drizzle with pesto, and scatter walnuts over the top—an edible centerpiece that invites sharing and second helpings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply wrap the stuffed sweet potatoes tightly in foil or store in an airtight container. They’ll keep beautifully in the fridge for up to 3 days. The pesto should be stored in a separate jar, topped with a thin layer of olive oil to keep it vibrant and fresh.
Freezing
While sweet potatoes freeze well, burrata is best when fresh. If you do want to freeze, scoop the sweet potato flesh and freeze it separately for up to a month. The Toasted Walnuts & Sage Pesto can also be frozen in small portions—ice cube trays work brilliantly—so you can add a hit of herbal goodness to future meals with zero fuss.
Reheating
To reheat, place the sweet potatoes (minus the burrata) in a 350°F oven, covered loosely with foil, until warmed through. Add your cheese, a fresh drizzle of Toasted Walnuts & Sage Pesto, and some toasted walnuts just before serving to revive their full glory. Avoid microwaving burrata, as it can lose its silky texture.
FAQs
Can I make the sage pesto in advance?
Absolutely! The Toasted Walnuts & Sage Pesto keeps well in the fridge for up to five days. Make it ahead and store it in a jar with a slick of olive oil over the top to maintain color and freshness.
What if I don’t have burrata?
No worries! Fresh mozzarella or even creamy goat cheese will work beautifully in this recipe. Both melt into the warm sweet potatoes and marry just as well with the Toasted Walnuts & Sage Pesto.
How can I make this vegan?
Simple swaps make it plant-based: leave out the burrata and use your favorite vegan cheese, and substitute the Parmesan in the pesto with nutritional yeast. The Toasted Walnuts & Sage Pesto is just as bright and flavorful this way.
Can I use other nuts in the pesto?
Definitely. While toasted walnuts have a deep and earthy flavor, pecans or hazelnuts can add a nice twist. Try what you have on hand and enjoy your own take on Toasted Walnuts & Sage Pesto.
What if I don’t have a food processor?
A blender will work in a pinch, though the texture may be smoother. For a rustic version, chop everything finely by hand, then mash with a mortar and pestle, adding olive oil a little at a time. The flavor of your homemade Toasted Walnuts & Sage Pesto will still be incredible!
Final Thoughts
This recipe is the kind of comforting, crowd-pleasing favorite everyone should have in their rotation. There’s just something special about the way sweet potato, creamy burrata, crunchy walnuts, and vibrant Toasted Walnuts & Sage Pesto come together. You’ll want to make this dish again and again—so gather your ingredients, invite some friends, and get ready to bask in the glow of truly delicious food!
Print
Toasted Walnuts & Sage Pesto Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 stuffed sweet potatoes 1x
- Diet: Vegetarian
Description
These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are a delightful fusion of flavors. Creamy burrata cheese, crunchy walnuts, and aromatic sage pesto come together to create a comforting and satisfying dish.
Ingredients
Sweet Potatoes:
- 4 medium sweet potatoes
- 2 balls fresh burrata cheese
- 1/3 cup toasted walnuts, roughly chopped
- Olive oil, for brushing
- Salt and black pepper to taste
Sage Pesto:
- 1/2 cup fresh sage leaves
- 1/2 cup fresh parsley
- 1/3 cup toasted walnuts
- 1/3 cup grated Parmesan cheese
- 1 garlic clove
- 1/2 cup olive oil (more as needed)
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, prick them with a fork, and place on a baking sheet. Roast for 45–55 minutes, or until fork-tender. Remove from the oven and let cool slightly.
- Make the sage pesto: In a food processor, combine sage, parsley, toasted walnuts, Parmesan, and garlic. Pulse until finely chopped. With the processor running, slowly stream in the olive oil and lemon juice until smooth and spoonable. Season with salt and pepper to taste.
- Assemble the stuffed sweet potatoes: Once the sweet potatoes are cool enough to handle, cut a slit down the center of each and gently mash the insides with a fork. Season with a pinch of salt and pepper. Tear the burrata and place pieces inside each sweet potato. Drizzle with sage pesto and sprinkle with toasted walnuts. Serve warm.
Notes
- You can swap burrata for fresh mozzarella or goat cheese.
- For a vegan version, omit cheese and Parmesan in the pesto, and use nutritional yeast instead.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 430
- Sugar: 9g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
