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 delicious dish combines the natural sweetness of tender baked sweet potatoes with creamy burrata and crunchy walnuts, topped off with a vibrant sage pesto that adds freshness and depth. Perfect for busy weeknights or cozy gatherings, this recipe is not only easy to prepare but also packed with nutrients, making it a wholesome choice for any meal. Impress your family and friends with this delightful combination of flavors and textures that will leave everyone asking for seconds!
- 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
- 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 oven to 400°F (200°C). Scrub sweet potatoes clean, poke with a fork, drizzle with olive oil, and season with salt and pepper. Bake directly on the oven rack or on a baking sheet for about 45 minutes until tender.
- While baking, make the sage pesto: In a food processor, combine fresh sage leaves, pine nuts (or walnuts), garlic cloves, and olive oil. Blend until smooth. Season with lemon juice, salt, and pepper.
- Once sweet potatoes are done and cooled slightly, slice them lengthwise and fluff the insides with a fork. Top each potato generously with burrata and sprinkle over toasted walnuts. Drizzle with sage pesto before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato (about 250g)
- Calories: 440
- Sugar: 9g
- Sodium: 215mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 40mg