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Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

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Discover the perfect blend of comfort and gourmet appeal with these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto. This delightful dish features creamy burrata enveloped in sweet potatoes, topped with crunchy walnuts and vibrant sage pesto. Ideal for a cozy weeknight dinner or an elegant gathering, this recipe is not only delicious but also packed with nourishing ingredients. Each bite offers a satisfying combination of flavors and textures that will leave your guests raving. With easy preparation steps and make-ahead convenience, these stuffed sweet potatoes are sure to become a staple on your dinner table.

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

  1. Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes multiple times with a fork. Place on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake for about 45 minutes until tender.
  2. While sweet potatoes are baking, prepare the sage pesto by blending fresh sage leaves, pine nuts (or walnuts), garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth yet slightly chunky.
  3. Once the sweet potatoes are cooked and slightly cooled, slice them open lengthwise. Fluff the insides with a fork before adding burrata cheese generously. Top with toasted walnuts and drizzle the sage pesto over everything.
  4. Serve warm and enjoy!

Nutrition

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