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Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

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These stuffed sweet potatoes are the perfect combination of creamy burrata, crunchy toasted walnuts, and fragrant sage pesto. Roasted to perfection, the sweet potatoes are topped with melt-in-your-mouth cheese and savory pesto for a satisfying and cozy meal. A hearty vegetarian dish or a flavorful side perfect for any occasion!

Ingredients

Scale

(Serves 2-3)

For the Sweet Potatoes:

  • 2 large sweet potatoes, scrubbed clean
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Sage Pesto:

  • 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

For the Toppings:

  • 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)

Instructions

  • Roast the Sweet Potatoes:

    • Preheat your oven to 400°F (200°C).
    • Prick the sweet potatoes with a fork, rub them with olive oil, salt, and pepper, and place them on a baking sheet.
    • Roast for 40-50 minutes, or until fork-tender.

  • Make the Sage Pesto:

    • In a food processor, combine sage, parsley, toasted walnuts, Parmesan, garlic, lemon zest, and lemon juice.
    • Pulse a few times, then slowly drizzle in olive oil until a smooth, slightly chunky consistency forms.
    • Season with salt & pepper to taste.

  • Toast the Walnuts:

    • In a small dry pan over medium heat, toast the chopped walnuts for 2-3 minutes until golden and fragrant. Set aside.

  • Assemble the Stuffed Sweet Potatoes:

    • Once roasted, slice the sweet potatoes in half and lightly mash the insides with a fork.
    • Top each potato with torn burrata, letting it melt slightly.
    • Spoon sage pesto over the top, then sprinkle with toasted walnuts.
    • (Optional) Crisp extra sage leaves in butter and use them as garnish.

  • Finishing Touches:

    • Drizzle with honey or balsamic glaze for a touch of sweetness.
    • Serve warm and enjoy this sweet-savory masterpiece!

Notes

  • Feel free to substitute basil for parsley in the pesto for a different flavor.
  • For an added crunch, crisp the extra sage leaves in butter and place them on top of the potatoes as a garnish.
  • Drizzling with honey or balsamic glaze is optional but enhances the sweet-savory contrast.

Nutrition

Find it online: https://easyfoodflash.com/stuffed-sweet-potatoes-with-burrata-toasted-walnuts-sage-pesto/