Name: Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 large sweet potatoes, scrubbed clean; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup fresh sage leaves; 1/4 cup fresh parsley (or basil); 1/3 cup walnuts, toasted; 1/3 cup grated Parmesan cheese; 1 clove garlic; 1/2 teaspoon lemon zest; 2 tablespoons lemon juice; 1/4 cup olive oil (more as needed); Salt & pepper to taste; 1 ball burrata cheese, torn into pieces; 1/4 cup walnuts, toasted & chopped; Extra sage leaves, crisped in butter (optional); Drizzle of honey or balsamic glaze (optional, for extra depth)

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Get ready to meet your new favorite comfort food with a twist! These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are the perfect blend of savory, creamy, and nutty flavors. The sweet, tender roasted sweet potatoes serve as the perfect vessel for the rich, creamy burrata, while the toasted walnuts add a satisfying crunch. And let’s not forget the sage pesto—this fresh, aromatic sauce ties everything together in the most flavorful way. It’s a dish that feels fancy enough for a special occasion but is easy enough to whip up on a weeknight. Trust me, you’re going to love this one—it’s comfort food taken to a whole new level!

Why You’ll Love Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for yourself or sharing a meal with friends or family, this dish is a true crowd-pleaser. Here’s why it’s a favorite:

Versatile: Perfect for a cozy dinner, a festive occasion, or even meal prep. These stuffed sweet potatoes are a great way to mix things up and enjoy a meal that feels indulgent yet healthy.
Budget-Friendly: With simple, fresh ingredients like sweet potatoes, burrata, and walnuts, you’re able to create a flavorful, restaurant-quality dish without spending a fortune.
Quick and Easy: The recipe may seem fancy, but it’s surprisingly easy to make. A few simple steps, and you’ve got a stunning dish ready to serve.
Customizable: Feel free to swap out the burrata for goat cheese or feta, or try pecans instead of walnuts for a slightly different flavor profile. The pesto can also be made to suit your taste—add more garlic for extra zing or a dash of lemon juice for some brightness.
Hearty and Satisfying: Packed with nutrients from the sweet potatoes and nuts, this dish is both filling and nourishing. It’s a perfect balance of flavors and textures that will leave you feeling full and satisfied.

Ingredients

Let’s break down the magic of this dish—the combination of rich, creamy, and earthy flavors that come together to create the ultimate stuffed sweet potato experience:

Sweet Potatoes: The star of the dish! Roasted to tender perfection, sweet potatoes provide a natural sweetness that pairs perfectly with the creamy burrata and savory pesto.
Burrata Cheese: Creamy and indulgent, burrata brings a soft, luxurious texture that contrasts beautifully with the sweet potatoes and the crunch of toasted walnuts.
Toasted Walnuts: Adding the perfect amount of crunch, toasted walnuts bring an earthy flavor and a satisfying texture that complements the softness of the potatoes and cheese.
Fresh Sage: The fragrant herb that takes the pesto to the next level. Sage is earthy and savory, making it a perfect match for the sweet potatoes.
Olive Oil: Essential for making the pesto and drizzling over the sweet potatoes. It also helps with roasting the sweet potatoes to a golden perfection.
Garlic: A couple of cloves of garlic add depth and warmth to the pesto.
Lemon Juice: A touch of acidity from fresh lemon juice brightens up the pesto and balances the richness of the cheese and sweet potatoes.
Parmesan Cheese: For a little added umami and a savory kick in the pesto.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this gorgeous and flavorful dish:

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet. Roast for 40-45 minutes, or until the potatoes are tender and easily pierced with a fork.

Toast the Walnuts: While the potatoes are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant and slightly golden. Set them aside to cool.

Make the Sage Pesto: In a food processor, combine the fresh sage, garlic, Parmesan cheese, lemon juice, and olive oil. Blend until smooth, adding a little more olive oil if necessary to reach your desired consistency. Season with salt and pepper to taste.

Assemble the Dish: Once the sweet potatoes are roasted and tender, slice them open and gently fluff the insides with a fork. Scoop a generous amount of burrata onto each sweet potato, and drizzle with the sage pesto.

Top with Toasted Walnuts: Sprinkle the toasted walnuts over the stuffed sweet potatoes for that extra crunch and nutty flavor.

Serve and Enjoy: Serve the stuffed sweet potatoes warm, and enjoy the combination of creamy burrata, crunchy walnuts, and savory pesto with the sweet, soft potato.

Nutrition Facts

Servings: 2
Calories per serving: 500-550

Preparation Time

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

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

This dish is hearty enough to be served as a main course, but here are some serving suggestions to enhance your meal:

Green Salad: A fresh, tangy green salad with lemon vinaigrette makes a great contrast to the richness of the sweet potatoes and cheese.
Roasted Vegetables: Serve with a side of roasted vegetables like Brussels sprouts, carrots, or cauliflower for a colorful and nutritious meal.
Bread: A slice of warm, crusty bread or toasted baguette is perfect for soaking up the pesto and any extra burrata.
As a Side Dish: If you’re serving this as a side, it pairs beautifully with grilled meats, fish, or even a hearty veggie stew.

Presentation is key! Garnish with a few extra sage leaves or a sprinkle of Parmesan for that extra special touch.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Prep Ahead: You can roast the sweet potatoes ahead of time and store them in the fridge for up to 3 days. Reheat them before stuffing with burrata and pesto.
Vegan Adjustments: If you prefer a dairy-free version, you can swap the burrata for a plant-based cheese, and use nutritional yeast instead of Parmesan in the pesto.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain the texture of the sweet potatoes.
Double the Batch: This recipe is easily doubled. Make extra for meal prep or to serve a crowd. Leftovers also taste great!

FAQ Section

Q1: Can I use a different nut instead of walnuts?
A1: Absolutely! Pecans or almonds would also work great in this recipe.

Q2: Can I make the sage pesto ahead of time?
A2: Yes! You can make the pesto ahead and store it in an airtight container in the fridge for up to 5 days. Just give it a good stir before using.

Q3: How do I store leftover sweet potatoes?
A3: Store any leftover stuffed sweet potatoes in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.

Q4: Can I freeze this dish?
A4: While sweet potatoes freeze well, the burrata and pesto may not retain their texture after freezing. I recommend freezing just the roasted sweet potatoes and reheating them before topping with fresh burrata and pesto.

Q5: How can I make this recipe spicier?
A5: If you like a little heat, add a pinch of red pepper flakes to the pesto, or drizzle with some chili oil.

Q6: Can I use regular potatoes instead of sweet potatoes?
A6: While the sweet potatoes add a lovely sweetness, regular potatoes will work as well, although the flavor profile will be slightly different.

Q7: Can I grill the sweet potatoes instead of roasting them?
A7: Yes! You can grill the sweet potatoes for a smoky flavor. Just wrap them in foil and grill until tender.

Q8: Can I use another type of cheese besides burrata?
A8: Yes! Goat cheese or ricotta would also work well in this dish if you’re looking for a different flavor.

Q9: Can I make the pesto with another herb?
A9: Absolutely! If you don’t have sage, try basil or thyme for a different twist on the pesto.

Q10: Can I serve this dish cold?
A10: This dish is best served warm, but if you prefer, you can enjoy it cold as a salad or a light meal.

Conclusion

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto is a dish that combines comforting flavors with a touch of elegance. It’s simple yet indulgent, and each bite is full of delicious textures—from the creamy cheese and smooth sweet potato to the crunchy walnuts and aromatic pesto. Whether you’re serving it for dinner or as a side dish, it’s sure to be a hit. Happy cooking!