Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you’re looking for a comforting meal that feels like a warm hug, these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just what you need. This recipe holds a special place in my heart because it perfectly balances flavors and textures. The sweet potatoes are soft and sweet, while the creamy burrata adds richness, and the sage pesto brings a fresh pop of flavor. It’s an ideal dish for busy weeknights or cozy family gatherings; it always impresses without requiring hours in the kitchen.

Plus, it’s versatile enough to accommodate various tastes. Whether you’re planning a quick dinner or something special for guests, these stuffed sweet potatoes will surely be a hit!

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you can whip up this delicious meal without any fuss.
• Family-Friendly Appeal: Kids and adults alike love the combination of sweet and savory flavors.
• Make-Ahead Convenience: You can prepare the sage pesto in advance, making mealtime even easier.
• Delicious Flavor: The blend of creamy burrata, crunchy walnuts, and aromatic sage is simply divine.
• Nutrient-Packed: Sweet potatoes are packed with vitamins, making this dish both hearty and healthy.

Ingredients You’ll Need

Gathering these wholesome ingredients is half the fun! You’ll find that they’re simple yet full of flavor. Let’s dive into what you’ll need to make these delightful stuffed sweet potatoes.

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Filling

• 2 balls of burrata cheese (about 6 oz each)
• 1/2 cup toasted walnuts, roughly chopped
• Fresh parsley (optional, for garnish)

For the Sage Pesto

• 1/2 cup fresh sage leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (optional for a non-vegan version)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Variations

The best part about this recipe is its flexibility! Feel free to get creative with your ingredients. Here are some fun variations to try:

• Add More Greens: Toss in some spinach or arugula into your sage pesto for extra nutrients!
• Try Different Nuts: Swap out walnuts for pecans or hazelnuts if you prefer a different crunch.
• Make It Spicy: Add a pinch of red pepper flakes to the sage pesto for a kick!
• Swap the Cheese: If you’re looking for a dairy-free option, try using a rich cashew cream instead of burrata.

How to Make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and prick them all over with a fork. This allows steam to escape while baking. Drizzle them with olive oil and sprinkle with salt and pepper before placing them directly on the oven rack or on a baking sheet. Bake for about 45 minutes until they’re tender when pierced with a fork.

Step 2: Prepare the Sage Pesto

While your sweet potatoes are baking, let’s make that delicious sage pesto! In a food processor, combine fresh sage leaves, pine nuts (or walnuts), garlic cloves, and Parmesan cheese if using. Pulse until finely chopped. Then drizzle in olive oil while blending until smooth. Add lemon juice and season with salt and pepper. This vibrant pesto packs so much flavor!

Step 3: Assemble Your Delightful Dish

Once your sweet potatoes are done baking and have cooled slightly, slice them down the middle lengthwise. Gently fluff up the insides with a fork before topping each one generously with burrata cheese. Add those toasted walnuts over top for some nice crunch. Finally, drizzle everything with your homemade sage pesto.

Step 4: Enjoy!

Serve these stuffed sweet potatoes warm with an optional sprinkle of freshly chopped parsley for garnish. Enjoy every creamy bite as you savor this wholesome dish!

Pro Tips for Making Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Creating the perfect stuffed sweet potatoes is a breeze with a few handy tips up your sleeve!

• Choose the right sweet potatoes: Opt for medium-sized sweet potatoes that are firm and free from blemishes. This ensures even cooking and a delightful sweetness.
• Don’t skip the toasting: Toasting the walnuts brings out their natural oils and enhances their flavor, adding a delicious crunch to each bite of your dish.
• Make extra pesto: If you have leftover sage pesto, it can be refrigerated for up to a week. Use it as a spread on sandwiches or drizzle it over salads for an added burst of flavor.
• Experiment with cheeses: While burrata is creamy and indulgent, feel free to swap in other cheeses like ricotta or feta if you’re looking to mix things up or cater to different tastes.
• Add some spice: For an extra kick, sprinkle in some red pepper flakes when serving. This contrast adds interesting depth to the dish.

How to Serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Presentation can make all the difference when serving this gorgeous dish! Here are some ideas to elevate your meal.

Garnishes

• Fresh parsley: A sprinkle of finely chopped fresh parsley adds a pop of color and freshness that beautifully complements the rich flavors.
• Lemon zest: Grating some lemon zest over the top provides a bright citrus note that balances the creaminess of the burrata.
• Extra walnuts: A few additional toasted walnut pieces scattered on top not only enhance the dish’s visual appeal but also add more crunch.

Side Dishes

• Simple Arugula Salad: A light salad with arugula, cherry tomatoes, and a lemon vinaigrette offers a refreshing contrast to the richness of the stuffed sweet potatoes.
• Roasted Brussels Sprouts: The caramelization from roasting Brussels sprouts brings out their natural sweetness, making them the perfect savory sidekick for this dish.
• Quinoa Pilaf: Fluffy quinoa mixed with herbs and spices provides a wholesome grain option that complements the sweet potatoes while adding texture.
• Grilled Asparagus: Lightly seasoned grilled asparagus adds a touch of smokiness and vibrant color, rounding out your meal wonderfully.

With these tips and serving suggestions, your Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto will not only taste amazing but look stunning on any table! Enjoy every bite!

Make Ahead and Storage

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are not just a delight to eat; they also make for fantastic meal prep! You can prepare them in advance, making your weeknights so much easier.

Storing Leftovers

• Allow the stuffed sweet potatoes to cool completely before storing.
• Place them in an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• If you want to freeze them, it’s best to do so before adding the burrata and pesto.
• Wrap each stuffed sweet potato tightly in plastic wrap or aluminum foil.
• Place wrapped sweet potatoes in a freezer-safe bag. They can be frozen for up to 2 months.

Reheating

• For refrigerated sweet potatoes, preheat your oven to 350°F (175°C).
• Place the stuffed sweet potatoes on a baking sheet and cover with foil.
• Heat for about 20-25 minutes or until warmed through.
• For frozen sweet potatoes, thaw overnight in the fridge before reheating or bake directly from frozen for about 30-35 minutes.

FAQs

I know you might have some questions, so here are a few common ones regarding our delicious recipe!

Can I use a different cheese instead of burrata for the Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

Absolutely! If burrata isn’t available or you prefer something else, you can use ricotta, goat cheese, or even feta for a different flavor profile.

What can I substitute for sage in the Sage Pesto?

If you’re not a fan of sage, consider using basil or parsley as an alternative. Both herbs will provide a fresh taste that complements the dish beautifully.

How do I make these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto vegan?

To make this recipe vegan, simply omit the burrata and Parmesan cheese. You can replace them with plant-based cheese alternatives or skip them altogether for a lighter dish!

Can I make the sage pesto ahead of time?

Yes! The sage pesto can be made up to a week in advance. Just store it in an airtight container in the fridge. To prevent browning, add a thin layer of olive oil on top before sealing.

Final Thoughts

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are truly special—a delightful blend of flavors that is sure to impress friends and family alike. Whether you’re serving them at dinner or enjoying leftovers throughout the week, I hope you find joy in making this recipe as much as I do! Give it a try and let me know how it turns out; I’d love to hear about your experience!