Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in the comforting flavors of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto. This dish combines the natural sweetness of roasted sweet potatoes with creamy burrata and crunchy walnuts, all enhanced by a fragrant sage pesto. Perfect for weeknight dinners or festive gatherings, these stuffed sweet potatoes are as visually appealing as they are delicious. Easy to prepare and packed with wholesome ingredients, they promise to be a new favorite in your home.
- 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
- 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
- 1/2 cup fresh sage leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, poke them with a fork multiple times, drizzle with olive oil, and season with salt and pepper. Bake for about 45 minutes until tender.
- While the sweet potatoes bake, prepare the sage pesto by blending fresh sage leaves, pine nuts (or walnuts), garlic cloves, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
- Once the sweet potatoes are cooked and cooled slightly, slice them open lengthwise and fluff up the insides. Fill each half with burrata cheese and sprinkle with toasted walnuts. Drizzle generously with sage pesto.
- Serve warm, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 235g)
- Calories: 420
- Sugar: 12g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg