Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you’re looking for a cozy dish that warms the heart and delights the taste buds, these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just what you need! This recipe is one of my absolute favorites because it perfectly balances creamy, nutty, and savory flavors. The baked sweet potatoes are tender and sweet, making them the ideal canvas for rich burrata cheese and a vibrant sage pesto. Whether it’s a busy weeknight or a family gathering, this dish brings everyone together around the table with smiles.

Not only is it scrumptious, but it also brings a touch of elegance to any meal. Trust me; once you try it, you’ll be adding this recipe to your regular rotation!

Why You’ll Love This Recipe

• Easy to prepare: With just a few simple steps, you can whip up this delightful dish in no time!
• Family-friendly: Kids and adults alike will love the creamy burrata and crunchy walnuts mingling with the sweet potatoes.
• Make-ahead convenience: You can prepare the sage pesto in advance, saving time on busy evenings.
• Flavor-packed: The combination of ingredients creates an irresistible flavor profile that’s both comforting and sophisticated.

Ingredients You’ll Need

Gathering your ingredients is half the fun! This recipe calls for simple, wholesome ingredients that you can easily find at your local grocery store. Let’s dive into what you’ll need to create these delightful stuffed sweet potatoes.

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Filling

• 2 balls of burrata cheese (about 6 oz each)
• 1/2 cup toasted walnuts, roughly chopped
• Fresh parsley (optional, for garnish)

For the Sage Pesto

• 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

Variations

This recipe is wonderfully flexible! You can easily adapt it based on your preferences or what you have on hand. Here are some fun variations to consider:

• Swap the cheese: Try using ricotta or goat cheese instead of burrata for a different twist.
• Add more greens: Toss in some sautéed spinach or kale for added nutrition and flavor.
• Change up the nuts: Almonds or pecans could add a lovely crunch in place of walnuts.
• Make it vegan: Omit the burrata and Parmesan cheese or use plant-based versions.

How to Make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke holes in them with a fork. This allows steam to escape while they bake. Drizzle them with olive oil and sprinkle with salt and pepper. Place them directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 45 minutes until they are soft when poked with a fork. The sweetness will intensify as they roast!

Step 2: Prepare the Sage Pesto

While your sweet potatoes are baking, let’s make that heavenly sage pesto! In a food processor, combine fresh sage leaves, pine nuts (or walnuts), grated Parmesan cheese (if using), garlic cloves, olive oil, lemon juice, salt, and pepper. Blend until smooth. If needed, add more olive oil to reach your desired consistency. This fresh pesto will add vibrancy to your dish!

Step 3: Assemble Your Stuffed Sweet Potatoes

Once your sweet potatoes are done baking and slightly cooled, carefully slice them open lengthwise without cutting all the way through. Gently fluff up the insides with a fork to create space for filling. Spoon generous amounts of burrata cheese into each potato half and top with toasted walnuts. Drizzle that delicious sage pesto over everything—it’s where all those lovely flavors come together!

Step 4: Serve & Enjoy!

Garnish your stuffed sweet potatoes with fresh parsley if you like. Serve warm as a main dish or alongside your favorite salad. Each bite will be filled with creamy goodness from the burrata paired with crunchy walnuts and aromatic pesto—a true comfort food experience! Enjoy sharing this hearty meal with loved ones; it’s sure to become a favorite!

Pro Tips for Making Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Creating the perfect stuffed sweet potatoes can be a delightful experience, and with these tips, you’ll elevate your dish to new heights!

• Choose the right sweet potatoes: Look for medium-sized sweet potatoes that are firm with smooth skin. This ensures even cooking and a sweeter flavor.
• Don’t skip the toasting: Toasting the walnuts enhances their natural oils and brings out a richer flavor. It also adds a lovely crunch to the creamy burrata.
• Make the sage pesto ahead of time: Preparing your sage pesto in advance allows the flavors to meld beautifully. You can store it in the refrigerator for up to 3 days, making your meal prep easier!
• Experiment with toppings: Feel free to get creative! Consider adding roasted cherry tomatoes or caramelized onions for an extra layer of flavor and texture.
• Adjust seasoning to taste: Everyone’s palate is different, so taste as you go! Adjust salt, pepper, or lemon juice in your pesto to match your preferences.

How to Serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Presenting these stuffed sweet potatoes is all about showcasing their vibrant colors and textures. Arrange them on a large platter or individual plates, drizzling with sage pesto and sprinkling toasted walnuts on top for an eye-catching presentation.

Garnishes

• Fresh parsley: A sprinkle of freshly chopped parsley not only adds color but also a burst of freshness that complements the dish beautifully.
• Microgreens: These tiny greens add a delicate touch and an additional layer of flavor that pairs well with the richness of burrata.
• Zest of lemon: A light zest over the top brings a bright note, enhancing all the flavors in this dish while providing visual appeal.

Side Dishes

• Roasted Brussels sprouts: Tossed in olive oil and seasoned, these crispy sprouts add a savory contrast to the sweetness of the potatoes.
• Quinoa salad: A refreshing quinoa salad with cucumbers, cherry tomatoes, and a light vinaigrette provides a nutritious balance and complements the flavors of the main dish.
• Garlic sautéed spinach: Quick-cooked spinach with garlic offers a healthy green side that brightens up your plate while adding depth to your meal.
• Grilled corn on the cob: Sweet corn grilled to perfection creates a delightful seasonal pairing that enhances the overall experience with its juicy sweetness.

Enjoy crafting this delicious meal! The combination of flavors will surely bring smiles around your table.

Make Ahead and Storage

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are perfect for meal prep! You can easily make them in advance for a quick lunch or dinner throughout the week. Here’s how to store, freeze, and reheat them:

Storing Leftovers

• Allow the stuffed sweet potatoes to cool completely before storing.
• Place them in an airtight container in the refrigerator.
• They will keep well for up to 3 days.

Freezing

• Wrap each stuffed sweet potato tightly in plastic wrap or aluminum foil.
• Store them in a freezer-safe bag or container to protect against freezer burn.
• They can be frozen for up to 2 months.

Reheating

• To reheat from the refrigerator, place the stuffed sweet potatoes on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
• If reheating from frozen, bake at the same temperature for about 30-40 minutes, covering with foil if they start to brown too much.

FAQs

Here are some frequently asked questions about preparing these delicious stuffed sweet potatoes:

Can I use a different cheese instead of burrata?

Absolutely! If you prefer another cheese, options like ricotta or goat cheese can provide a delicious twist while keeping the dish creamy.

How do I make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto vegan?

To adapt this recipe for a vegan version, simply omit the burrata cheese or replace it with a plant-based alternative, such as cashew cream or tofu ricotta.

What can I substitute for sage pesto?

If sage isn’t your favorite herb, feel free to experiment with basil or parsley pesto. Each option will give the dish a unique flavor profile!

How long do Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto last in the fridge?

Stored properly in an airtight container, they will last for up to 3 days in the refrigerator.

Final Thoughts

I hope you enjoy making these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto as much as I do! They’re not only hearty and satisfying but also bursting with flavor that warms your heart. Whether you’re sharing them with friends or savoring them solo, this recipe is sure to become a favorite. Don’t hesitate to try it out—you might just find your new go-to dish!