Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
If you’re in search of a delightful dish that warms both the heart and the palate, these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just what you need! This recipe harmonizes the natural sweetness of baked sweet potatoes with the rich creaminess of burrata cheese, complemented by a vibrant homemade sage pesto. Perfect for busy weeknights or special family gatherings, this dish is not only easy to prepare but also a crowd-pleaser for all ages. With its comforting flavors and nutrient-packed ingredients, it’s an ideal choice for meal prep or entertaining friends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
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 tablespoon lemon juice
- Olive oil, salt, and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, prick them with a fork, drizzle with olive oil, and sprinkle with salt. Bake for about 45 minutes until soft.
- While baking, prepare the sage pesto by blending fresh sage leaves, nuts, garlic, lemon juice, olive oil, salt, and pepper in a food processor until smooth.
- Once the sweet potatoes are cooked and cooled slightly, slice them open lengthwise without cutting all the way through. Fluff the insides with a fork.
- Fill each potato with burrata cheese and toasted walnuts. Top generously with sage pesto before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg