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
Scale
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
