Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in the comforting flavors of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto. This delightful dish combines the natural sweetness of roasted sweet potatoes with creamy burrata and aromatic sage pesto, making it a perfect centerpiece for any meal. Ideal for busy weeknights or special gatherings, it’s simple to prepare yet feels gourmet enough to impress. The crunchy toasted walnuts add texture and nuttiness to this wholesome vegetarian dish, while the vibrant sage pesto elevates each bite. Embrace seasonal ingredients and enjoy a nutritious meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
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 the oven to 400°F (200°C). Wash and dry the sweet potatoes. Prick them with a fork, drizzle with olive oil, and season with salt and pepper. Roast for about 45 minutes until tender.
- While baking, prepare the sage pesto by blending fresh sage leaves, nuts, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Once baked, slice each sweet potato open lengthwise and fluff the insides with a fork. Add burrata cheese and top with toasted walnuts.
- Drizzle generously with sage pesto before serving warm.
Nutrition
- Serving Size: 1 stuffed sweet potato (about 280g)
- Calories: 440
- Sugar: 8g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg