Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
If you’re craving a dish that combines comfort and flavor, you’ll love these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto. This recipe features perfectly baked sweet potatoes filled with creamy burrata cheese and topped with a vibrant sage pesto and crunchy walnuts. It’s not only a feast for the taste buds but also a visually stunning dish that’s perfect for family dinners or gatherings. Quick to prepare and easy to customize, these stuffed sweet potatoes are versatile enough to impress both your family and guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
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 (or walnuts)
- 2 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, drizzle with olive oil, season with salt and pepper, and bake for about 45 minutes until tender.
- While baking, prepare the sage pesto by blending sage leaves, nuts, garlic, olive oil, lemon juice, salt, and pepper until smooth but slightly chunky.
- Once sweet potatoes are done, carefully slice them open, fluff the insides with a fork, then fill generously with burrata cheese. Top with toasted walnuts and drizzle with sage pesto.
- Garnish if desired and serve warm.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 350g)
- Calories: 450
- Sugar: 9g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg