Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in the comforting flavors of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto. This delightful dish combines the natural sweetness of baked sweet potatoes with creamy burrata cheese and crunchy toasted walnuts, all drizzled with a vibrant sage pesto. Perfect for a cozy family dinner or a special gathering, this recipe is impressively easy to prepare while offering a stunning presentation. With wholesome ingredients and a burst of Mediterranean flavors, these stuffed sweet potatoes are sure to become a favorite in your kitchen.
- 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
- 1 tablespoon olive oil
- 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 sweet potatoes, poke holes in them, rub with olive oil, and sprinkle with salt. Bake on a lined baking sheet for about 45 minutes until tender.
- While baking, prepare the sage pesto by blending fresh sage leaves, pine nuts (or walnuts), garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
- Once 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.
- Stuff each potato with generous portions of burrata cheese and top with toasted walnuts. Drizzle the sage pesto over each potato before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg