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Imagine a dish that seamlessly combines the earthiness of sweet potatoes, the creaminess of burrata cheese, the crunch of toasted walnuts, and the vibrant essence of sage pesto. Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto is an exquisite culinary creation that transforms a simple, nutritious ingredient into a gourmet experience. This recipe is perfect for any occasion, whether you’re entertaining guests, celebrating a special event, or simply indulging in a comforting meal at home.
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Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Bring gourmet dining to your table with Stuffed Sweet Potatoes featuring Burrata, Toasted Walnuts, and Sage Pesto! This vibrant dish combines the earthy sweetness of roasted sweet potatoes with creamy burrata, crunchy walnuts, and a fresh sage pesto for an unforgettable meal. Perfect for any occasion, it’s nutritious and visually stunning. Explore the recipe details and elevate your cooking experience today! #StuffedSweetPotatoes #GourmetRecipes #HealthyEating #VegetarianDelights #Foodie

Ingredients

4 medium sweet potatoes

1 cup burrata cheese

1 cup walnuts, toasted

1 cup fresh sage leaves

1/2 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese

2 cloves garlic

Juice of 1 lemon

Salt and pepper to taste

Microgreens or arugula for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and prick them with a fork a few times. Place them on a baking sheet and bake in the oven for about 45 minutes, or until they are tender and easily pierced with a fork.

      Make the Sage Pesto: While the sweet potatoes are baking, prepare the sage pesto. In a food processor, combine the sage leaves, garlic, Parmesan cheese, lemon juice, a pinch of salt, and black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Taste and adjust seasonings if necessary.

        Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes or until they are golden brown and fragrant. Stir frequently to prevent burning. Once toasted, remove from heat and chop coarsely.

          Stuff the Sweet Potatoes: Once the sweet potatoes are done baking, remove them from the oven and allow them to cool slightly. Cut each sweet potato in half lengthwise and gently scoop out a bit of the flesh, creating space for the filling. Leave enough flesh to help hold the shape.

            Assemble: In each sweet potato half, add a generous portion of burrata cheese. Drizzle with sage pesto, and add a sprinkle of the toasted walnuts on top. Season with additional salt and pepper if desired.

              Serve: For an extra touch, garnish with microgreens or arugula before serving. Enjoy the warm, creamy, and nutty flavors of this delightful dish!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4