These stuffed sweet potatoes are the epitome of cozy, with a gourmet twist! Imagine creamy burrata nestled in a baked sweet potato, topped with nutty, toasted walnuts and a fragrant sage pesto that gives each bite a savory richness. This recipe takes simple ingredients and elevates them to a deliciously comforting meal that’s ready to impress. Perfect for a hearty dinner or a show-stopping side!
Ingredients
-
For the Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
-
For the Sage Pesto
- 1 cup fresh sage leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts, toasted
- 1/3 cup olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
-
For Assembly
- 1 ball of fresh burrata, torn into pieces
- 1/3 cup walnuts, toasted and chopped
- Freshly cracked black pepper
- A sprinkle of red pepper flakes (optional)
Instructions
- Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork, then rub with olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper and bake for 45–55 minutes, or until tender. - Prepare the Sage Pesto
While the sweet potatoes bake, make the pesto. In a food processor, combine sage leaves, parsley, Parmesan, toasted walnuts, and garlic. Pulse until everything is finely chopped. With the processor running, slowly drizzle in olive oil until you reach a smooth consistency. Season with salt and pepper to taste. - Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are cool enough to handle, carefully slice them open and gently fluff the insides with a fork. Spoon a generous dollop of sage pesto into each sweet potato, then add pieces of torn burrata on top. Sprinkle toasted walnuts over the burrata. - Garnish and Serve
Add a final crack of black pepper, a sprinkle of red pepper flakes (if using), and a drizzle of extra pesto for extra flavor. Serve immediately and enjoy!
Helpful Tips
- Toasting Walnuts: Toasting brings out their natural oils, adding extra crunch and flavor. Toast them on the stove in a dry skillet over medium heat for about 3–4 minutes, tossing frequently.
- Making Ahead: You can make the pesto a day ahead, and bake the sweet potatoes just before serving to save on prep time.
- Perfectly Baked Sweet Potatoes: For extra creamy interiors, choose sweet potatoes that are uniformly shaped for even cooking.
Substitutions and Variations
- Nuts: Swap walnuts with toasted pine nuts or almonds for a slightly different flavor.
- Cheese: Burrata can be substituted with fresh mozzarella or ricotta if preferred.
- Herbs: No sage on hand? Try basil or a mix of basil and thyme for a similar aromatic pesto.
- Spice: Add a sprinkle of chili flakes to the pesto if you like a bit of heat.
Frequently Asked Questions
- Can I make this dish vegan?
Yes! Simply swap the burrata for a vegan mozzarella or ricotta, and use nutritional yeast in place of Parmesan in the pesto. - Can I make this ahead of time?
You can make the pesto and pre-bake the sweet potatoes up to 1 day in advance. Reheat the sweet potatoes in the oven before serving, then assemble with the pesto and burrata. - What can I serve with stuffed sweet potatoes?
These sweet potatoes are quite filling on their own, but they pair well with a fresh arugula salad or a bowl of soup for a complete meal.
Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These stuffed sweet potatoes are the epitome of cozy, with a gourmet twist! Imagine creamy burrata nestled in a baked sweet potato, topped with nutty, toasted walnuts and a fragrant sage pesto that gives each bite a savory richness. This recipe takes simple ingredients and elevates them to a deliciously comforting meal that’s ready to impress. Perfect for a hearty dinner or a show-stopping side!
Ingredients
Scale
For the Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Sage Pesto
- 1 cup fresh sage leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup walnuts, toasted
- 1/3 cup olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
For Assembly
- 1 ball of fresh burrata, torn into pieces
- 1/3 cup walnuts, toasted and chopped
- Freshly cracked black pepper
- A sprinkle of red pepper flakes (optional)
Instructions
- Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork, then rub with olive oil, salt, and pepper. Place them on a baking sheet lined with parchment paper and bake for 45–55 minutes, or until tender. - Prepare the Sage Pesto
While the sweet potatoes bake, make the pesto. In a food processor, combine sage leaves, parsley, Parmesan, toasted walnuts, and garlic. Pulse until everything is finely chopped. With the processor running, slowly drizzle in olive oil until you reach a smooth consistency. Season with salt and pepper to taste. - Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are cool enough to handle, carefully slice them open and gently fluff the insides with a fork. Spoon a generous dollop of sage pesto into each sweet potato, then add pieces of torn burrata on top. Sprinkle toasted walnuts over the burrata. - Garnish and Serve
Add a final crack of black pepper, a sprinkle of red pepper flakes (if using), and a drizzle of extra pesto for extra flavor. Serve immediately and enjoy!
Notes
- The sage pesto can be made in advance and stored in the fridge for up to 3 days.
- For a vegan twist, swap the burrata with a vegan mozzarella or ricotta alternative, and use nutritional yeast in place of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
