Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you’re looking for a cozy recipe that brings warmth and comfort to your table, you’ve found it! These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are not only delicious but also incredibly satisfying. The combination of creamy burrata, crunchy walnuts, and fragrant sage pesto makes this dish a true crowd-pleaser. Whether it’s a busy weeknight or a gathering with family and friends, this recipe is sure to impress.

What I love most about these stuffed sweet potatoes is how effortlessly they come together. They are filling enough for dinner yet light enough to enjoy any day of the week. Plus, they are as beautiful as they are tasty!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together in just an hour, making it perfect for those hectic evenings when you want something homemade but quick.
• Family-Friendly Appeal: Kids and adults alike will enjoy the creamy textures and delightful flavors of this dish!
• Make-Ahead Convenience: You can prepare the sweet potatoes and sage pesto in advance—perfect for meal prep or entertaining.
• Delicious Flavor Combination: The sweetness of the potatoes pairs wonderfully with the savory burrata and nutty walnuts. It’s a flavor explosion!
• Versatile Ingredients: You can easily swap or add ingredients based on what you have on hand, making it adaptable for any occasion.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients that make this dish shine! You might already have many of these in your kitchen.

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

One of the best things about this recipe is its flexibility! Feel free to switch things up based on your preferences or what you have available.

• Swap the cheese: If you’re not a fan of burrata, try using goat cheese or ricotta for a different flavor.
• Add protein: Toss in some cooked chickpeas or shredded rotisserie chicken to make this dish even heartier.
• Change the nuts: If walnuts aren’t your favorite, pine nuts or pecans would work wonderfully too!
• Experiment with herbs: While sage is lovely in this recipe, feel free to use basil or parsley for a fresh twist.

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

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and poke them several times with a fork. This step is crucial as it allows steam to escape while they bake. Drizzle them lightly with olive oil and season with salt and pepper. Place them on a baking sheet lined with parchment paper and bake for about 45 minutes until they are tender when pierced with a fork.

Step 2: Make the Sage Pesto

While the sweet potatoes are baking, let’s whip up that flavorful sage pesto! In a food processor, combine fresh sage leaves, pine nuts (or walnuts), Parmesan cheese (if using), garlic cloves, olive oil, lemon juice, salt, and pepper. Blend until smooth. Taste it—this is where you can adjust seasoning to your liking! Set aside until you’re ready to assemble.

Step 3: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are done baking and slightly cooled, carefully slice them open lengthwise. Use a fork to fluff up the insides gently. Now comes the fun part: spoon generous amounts of burrata into each potato half. Top with toasted walnuts and finish off with drizzles of that aromatic sage pesto. Don’t forget to sprinkle fresh parsley on top if you like!

Step 4: Serve and Enjoy!

Your stuffed sweet potatoes are now ready to be devoured! Serve them warm as a hearty main dish that brings everyone together at the table. Enjoy every creamy bite—it’s pure comfort food!

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

Creating the perfect stuffed sweet potatoes is all about attention to detail, so here are some pro tips to elevate your dish!

• Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes that are firm and smooth. This ensures they bake evenly and have a delightful sweetness that complements the filling.

• Don’t Skip the Pesto: Making the sage pesto from scratch might seem like an extra step, but its fresh flavors will enhance every bite. Plus, you can store leftovers in the fridge for other meals!

• Toast Your Walnuts: Toasting walnuts before adding them not only brings out their rich flavor but also gives a satisfying crunch that contrasts beautifully with the creaminess of burrata.

• Experiment with Cheese: If you’re looking for a non-dairy alternative, try using a vegan burrata or cashew cream. These options provide a similar creamy texture without any animal products.

• Adjust Seasoning to Taste: Every palate is different! Feel free to adjust the salt and pepper levels or even add a pinch of red pepper flakes for a touch of heat.

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

Presentation matters! Serving your stuffed sweet potatoes thoughtfully can turn this dish into a showstopper at any meal. Here’s how to make it visually appealing and deliciously balanced.

Garnishes

• Fresh Parsley: A sprinkle of chopped parsley adds a burst of color and freshness to each serving.
• Extra Sage Leaves: Lightly fried sage leaves can be used as a crispy garnish that enhances the aromatic notes of your dish.
• Drizzle of Olive Oil: A light drizzle of high-quality olive oil just before serving adds richness and depth of flavor.

Side Dishes

• Mixed Green Salad: A simple salad with mixed greens dressed in lemon vinaigrette offers a refreshing contrast to the hearty sweet potatoes.
• Roasted Brussels Sprouts: Crispy roasted Brussels sprouts seasoned with garlic and lemon complement the sweetness of the potatoes while adding extra nutrients.
• Quinoa Pilaf: Fluffy quinoa mixed with herbs and vegetables provides a wholesome side that pairs nicely with the creamy burrata.
• Grilled Asparagus: Lightly grilled asparagus spears add both color and texture, making for an elegant plate alongside your stuffed sweet potatoes.

These ideas will not only enhance your meal but also impress your family or guests! Enjoy creating this delicious dish that brings warmth and satisfaction to any dining table.

Make Ahead and Storage

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are fantastic for meal prep! You can cook the sweet potatoes in advance and prepare the sage pesto ahead of time, making it easy to whip up a delicious meal throughout the week.

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 3-4 days.

Freezing

• If you wish to freeze them, it’s best to freeze the sweet potatoes and pesto separately.
• Wrap each sweet potato tightly in plastic wrap or foil, then place them in a freezer-safe bag.
• The sage pesto can be frozen in an ice cube tray; once solid, transfer to a bag for long-term storage.
• Use within 2-3 months for best flavor.

Reheating

• To reheat from the fridge, preheat your oven to 350°F (175°C) and bake for about 15-20 minutes until warmed through.
• For frozen sweet potatoes, bake directly from frozen; they may take 30-40 minutes.
• Reheat sage pesto gently on the stovetop or at room temperature before serving.

FAQs

Here are some common questions about this delightful recipe:

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

Absolutely! You can easily make this dish vegan by substituting burrata with a plant-based cheese alternative and omitting Parmesan cheese from the pesto.

How do I store leftover Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them as mentioned above.

What other nuts can I use instead of walnuts?

If you’re looking for alternatives, pecans or almonds work wonderfully in this recipe as well!

Can I use dried sage instead of fresh sage?

While fresh sage provides a vibrant flavor, you can use dried sage. Just remember that dried herbs are more concentrated; use about one-third of the amount.

What can I serve alongside Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

These stuffed sweet potatoes pair beautifully with a light salad or steamed vegetables for a balanced meal.

Final Thoughts

I hope you enjoy making these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto as much as I do! This recipe brings together such wonderful flavors and textures that it’s sure to delight your taste buds. It’s perfect for cozy dinners or impressing guests at a gathering. Happy cooking!