Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
If you’re searching for a comforting yet elegant dish, look no further than these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto. This delightful recipe features tender baked sweet potatoes filled with creamy burrata cheese, crunchy walnuts, and a vibrant sage pesto that ties everything together beautifully. Perfect for busy weeknights or family gatherings, this dish is sure to impress everyone at the table. With easy preparation and the ability to make ahead, you’ll find this recipe quickly becomes part of your regular rotation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 medium sweet potatoes
- 2 balls of burrata cheese (about 6 oz each)
- 1/2 cup toasted walnuts
- 1/2 cup fresh sage leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes, poke holes in them with a fork, drizzle with olive oil, sprinkle with salt and pepper, and bake for about 45 minutes until tender.
- While baking, prepare the sage pesto by blending sage leaves, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
- Once the sweet potatoes are done baking and cooled slightly, slice them open lengthwise and fluff the insides. Fill each potato half with burrata cheese and top with toasted walnuts.
- Drizzle with sage pesto before serving warm.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 10g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg