Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
If you’re searching for a comforting meal that’s both impressive and uncomplicated, Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto is the answer. This dish brings together the sweetness of roasted sweet potatoes and the creaminess of burrata, complemented by crunchy walnuts and fragrant sage pesto. It’s perfect for busy weeknights or family gatherings, offering a delightful blend of flavors and textures that will keep everyone coming back for more. With simple ingredients and straightforward steps, you can create this heartwarming dish that nourishes both body and soul.
- 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 oven to 400°F (200°C). Wash and dry the sweet potatoes, poke holes in them with a fork, rub with olive oil, season with salt, and bake for about 45 minutes until tender.
- In a food processor, combine sage leaves, pine nuts (or walnuts), garlic, and Parmesan cheese if using. Blend while slowly adding olive oil until smooth. Season with salt and pepper to taste.
- Once baked, slice open the sweet potatoes and fluff the insides. Stuff each potato with burrata cheese and top with toasted walnuts and sage pesto.
- Serve warm, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg