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