Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in the comforting goodness of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto. This delightful dish combines creamy burrata and crunchy walnuts, all enveloped in a luscious sage pesto, creating a vibrant meal that’s as visually stunning as it is delicious. Perfect for busy weeknights or family gatherings, these stuffed sweet potatoes are versatile and packed with flavors that everyone will love. Prepare to gather around the table and savor a dish that warms the soul!
- 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
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes several times with a fork. Rub them with olive oil and season with salt and pepper. Bake directly on the oven rack for about 45 minutes until tender.
- Meanwhile, prepare the sage pesto by blending fresh sage leaves, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
- Once the sweet potatoes are baked and cool enough to handle, slice them open lengthwise without cutting all the way through. Fluff the insides with a fork.
- Spoon sage pesto into each potato and top with pieces of burrata cheese and toasted walnuts. Serve warm.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 330g)
- Calories: 550
- Sugar: 9g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 30mg