Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in the comforting delight of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto. This dish features baked sweet potatoes generously filled with creamy burrata cheese, crunchy toasted walnuts, and vibrant sage pesto. It’s a perfect blend of flavors and textures that will impress your family and friends at any gathering or cozy weeknight dinner. Easy to prepare in under an hour, this recipe is not only satisfying but also visually stunning, making it ideal for meal prep or entertaining.
- 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, 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
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and poke them with a fork several times. Drizzle with olive oil, season with salt and pepper, place on a baking sheet lined with parchment paper, and bake for about 45 minutes until tender.
- While the potatoes bake, prepare the sage pesto. In a food processor, blend fresh sage leaves, pine nuts (or walnuts), garlic, olive oil, lemon juice, salt, and pepper until smooth.
- Once sweet potatoes are baked and slightly cooled, slice them open lengthwise and fluff the insides with a fork. Spoon burrata into each half, top with toasted walnuts, and drizzle with sage pesto.
- Serve warm as a hearty main dish.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 200g)
- Calories: 360
- Sugar: 10g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg