Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in a delightful and nourishing meal with Stuffed Sweet Potatoes filled with creamy burrata, crunchy toasted walnuts, and vibrant sage pesto. This dish perfectly balances comfort and health, making it an ideal choice for busy weeknight dinners or special gatherings. The sweet potatoes’ natural sweetness pairs beautifully with the rich burrata, while the aromatic sage pesto adds a fresh touch that’s simply irresistible. Easy to prepare and customizable to suit your taste, this recipe will quickly become a go-to favorite in your household.
- 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
- Salt and pepper, to taste
- 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
Instructions
- Preheat the oven to 400°F (200°C). Scrub sweet potatoes clean, pierce with a fork, drizzle with olive oil, and sprinkle with salt and pepper. Bake for about 45 minutes until tender.
- In a food processor, blend fresh sage leaves, pine nuts (or walnuts), garlic, lemon juice, and olive oil until smooth. Season with salt and pepper.
- Once sweet potatoes are cool enough to handle, slice them open lengthwise and scoop out some flesh to mix with burrata and toasted walnuts. Fill potato halves with this mixture.
- Drizzle sage pesto over each stuffed potato and garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 7g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg