Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just the ticket! This recipe has become a staple in my home because it beautifully combines creamy, nutty flavors with the natural sweetness of baked sweet potatoes. It’s perfect for busy weeknights when you want something healthy yet satisfying or for family gatherings where everyone can enjoy a hearty meal together.

What I love most about this dish is how it showcases simple ingredients while still feeling special. The rich burrata and aromatic sage pesto elevate the sweet potatoes to a whole new level of deliciousness. Trust me; once you try this recipe, it will quickly become one of your favorites too!

Why You’ll Love This Recipe

• Easy to Prepare: With just a bit of chopping and baking, you can whip up this delightful dish in no time!
• Family-Friendly: The combination of flavors makes it appealing to both kids and adults alike—everyone will want seconds!
• Make-Ahead Convenience: These stuffed sweet potatoes are great for meal prep. You can prepare them in advance and simply reheat when you’re ready to serve.
• Flavorful and Satisfying: The creamy burrata paired with toasted walnuts and fresh sage pesto creates an irresistible taste that will leave your taste buds dancing.
• Nutrient-Rich: Packed with vitamins and minerals from the sweet potatoes and walnuts, this dish is as healthy as it is delicious.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create this delightful dish. You’ll find everything you need right at your local grocery store!

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Topping

• 2 balls of burrata cheese (about 6 oz each)
• 1/2 cup toasted walnuts, roughly chopped
• Fresh parsley (optional, for garnish)

For the Sage Pesto

• 1/2 cup fresh sage leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (optional for a non-vegan version)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Variations

This recipe is wonderfully flexible! Feel free to get creative with these variation ideas:

• Swap the Cheese: If you prefer a vegan option, substitute burrata with avocado slices or cashew cream.
• Change the Nuts: Experiment with different nuts like pecans or almonds in place of walnuts for added flavor.
• Add Some Greens: Mix in some sautéed spinach or kale for an extra nutritional boost.
• Spice It Up: Add a pinch of red pepper flakes to the sage pesto if you enjoy a little heat in your dishes.

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

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash your sweet potatoes thoroughly, then pierce them several times with a fork. Drizzle them with olive oil and sprinkle salt and pepper over them. Baking them until they’re tender allows their natural sweetness to shine through. Place them directly on the oven rack or on a baking sheet lined with parchment paper.

Step 2: Prepare the Sage Pesto

While the sweet potatoes bake, let’s make that delicious sage pesto! In a food processor, combine fresh sage leaves, pine nuts (or walnuts), grated Parmesan cheese (if using), garlic cloves, lemon juice, olive oil, salt, and pepper. Blend until smooth. This pesto adds such a vibrant flavor that complements our stuffed sweet potatoes perfectly!

Step 3: Assemble Your Creation

Once your sweet potatoes are baked and cool enough to handle, slice them open lengthwise. Gently fluff the insides with a fork before adding generous spoonfuls of creamy burrata cheese. Top each potato with toasted walnuts and drizzle over that gorgeous sage pesto we just made.

Step 4: Serve and Enjoy!

Transfer your stuffed sweet potatoes onto plates or a serving platter. If you like, sprinkle some fresh parsley on top for color. Serve warm and watch as everyone dives into this tasty meal! Enjoy every bite knowing you’ve created something truly special!

Pro Tips for Making Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

These stuffed sweet potatoes are sure to impress, and with a few pro tips, you’ll elevate your dish to perfection!

• Choose the right sweet potatoes: Select medium-sized sweet potatoes that feel firm and heavy for their size. This ensures they will cook evenly and have a deliciously sweet flavor.

• Toast your walnuts properly: Toasting walnuts brings out their rich, nutty flavor. Just a few minutes in a dry skillet over medium heat can transform them into crunchy bites of goodness that will enhance your dish.

• Make the sage pesto ahead of time: Preparing the sage pesto in advance allows the flavors to meld together beautifully. Plus, it saves you time on busy weeknights!

• Be generous with seasoning: Don’t shy away from adding salt and pepper! Proper seasoning enhances all the flavors in this dish, making every bite delightful.

• Serve warm: These stuffed sweet potatoes are best enjoyed warm. If you prepare them ahead of time, reheat them gently in the oven for optimal texture.

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

Serving these stuffed sweet potatoes is all about presentation and pairing! Here are some ideas to make your meal even more inviting.

Garnishes

• Fresh parsley: A sprinkle of chopped parsley adds a refreshing color contrast and a hint of brightness to your dish.
• Extra sage leaves: A few whole sage leaves can be fried until crispy for an aromatic garnish that enhances the earthiness of the pesto.
• Drizzle of olive oil: A light drizzle of high-quality olive oil just before serving can bring an extra layer of richness and flavor.

Side Dishes

• Simple Arugula Salad: Toss arugula with a squeeze of lemon juice and some olive oil for a peppery salad that balances the sweetness of the potatoes.

• Roasted Brussels Sprouts: Crispy roasted Brussels sprouts with balsamic glaze offer a slightly bitter contrast that complements the creamy burrata beautifully.

• Quinoa Pilaf: A fluffy quinoa pilaf mixed with herbs provides a nutritious side that adds texture without overpowering the main dish.

• Grilled Vegetables: Seasonal grilled veggies like zucchini or bell peppers bring color and additional nutrients while enhancing the Mediterranean feel of your meal.

Enjoy crafting this delightful dish that’s perfect for any occasion—from casual weeknight dinners to special gatherings!

Make Ahead and Storage

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are not only delicious but also fantastic for meal prep. You can prepare them in advance for a busy week or enjoy leftovers that taste just as good the next day!

Storing Leftovers

• Allow the stuffed sweet potatoes to cool completely before storing.
• Place them in an airtight container in the refrigerator.
• They will stay fresh for up to 3 days.

Freezing

• If you want to freeze them, it’s best to do so before adding the burrata and sage pesto.
• Wrap each sweet potato tightly in plastic wrap or aluminum foil.
• Store them in a freezer-safe bag or container, where they will last for up to 2 months.

Reheating

• For refrigerated sweet potatoes, reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
• If frozen, thaw overnight in the fridge and then follow the same reheating instructions.
• Add fresh burrata and sage pesto right before serving for the best flavor.

FAQs

Here are some common questions you might have about this recipe:

Can I make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto vegan?

Yes! You can easily make this recipe vegan by omitting the burrata cheese or substituting it with a plant-based cheese alternative. The sage pesto is naturally vegan when using nutritional yeast instead of Parmesan cheese.

How do I store leftovers of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them before adding the burrata and sage pesto.

What can I serve with Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

These stuffed sweet potatoes can be served as a main dish or alongside a fresh salad or steamed vegetables. They also pair well with quinoa or rice for extra heartiness.

Can I use different nuts instead of walnuts?

Absolutely! Feel free to substitute walnuts with pecans or almonds based on your preference. Each will give a wonderful crunch and flavor to complement the dish.

Final Thoughts

I hope you feel inspired to try making these delightful Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto! This recipe is not only comforting but also brings together a symphony of flavors that will surely impress your family and friends. Enjoy your cooking adventure—I’m sure you’ll love every bite! Don’t hesitate to share your experience and any variations you come up with; happy cooking!