Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you’re looking for a delightful dish that combines comfort and elegance, these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just the ticket! This recipe has become a cherished favorite in my kitchen, offering a warm embrace of flavors that brighten up any meal. Whether it’s a busy weeknight dinner or a gathering with friends, this dish fits the bill perfectly.

The creamy burrata melts beautifully over the sweet potatoes, while the toasted walnuts add a satisfying crunch. And let’s not forget about that fragrant sage pesto – it truly elevates the entire experience! Trust me, once you try this dish, it will quickly find its way into your regular rotation.

Why You’ll Love This Recipe

• Easy to prepare: With just a few simple steps, you can whip up this delicious meal in under an hour.
• Family-friendly appeal: Everyone from kids to adults can enjoy the comforting flavors of sweet potatoes and creamy burrata.
• Make-ahead convenience: Prepare the sage pesto in advance and store it in the fridge for easy assembly later.
• Bursting with flavor: The combination of sweet, savory, and nutty tastes will have your taste buds dancing with joy!
• Perfect for any occasion: Whether it’s a cozy dinner or a festive gathering, these stuffed sweet potatoes are sure to impress.

Ingredients You’ll Need

Let’s gather our ingredients for these delectable stuffed sweet potatoes! You’ll find that they are all simple and wholesome, making this recipe both approachable and delightful.

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

One of the best things about this recipe is its flexibility! Feel free to mix things up based on your preferences or what you have on hand.

• Swap the nuts: If you’re allergic to walnuts or just prefer another flavor, try pecans or almonds for your topping!
• Add some greens: Toss in some sautéed spinach or kale for an extra boost of nutrition and color.
• Spice it up: Add a pinch of red pepper flakes to your sage pesto for a bit of heat!
• Go vegan: Omit the burrata cheese and use a plant-based cheese alternative along with nutritional yeast for added flavor.

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). Start by washing your sweet potatoes thoroughly. Prick them several times with a fork; this allows steam to escape while baking. Drizzle with olive oil and sprinkle salt and pepper over them. Place them directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 45 minutes until tender. Baking them until perfectly soft enhances their natural sweetness!

Step 2: Prepare the Sage Pesto

While those sweet potatoes are baking away, let’s make that delicious sage pesto! In a food processor, combine fresh sage leaves, garlic cloves, pine nuts (or walnuts), Parmesan cheese if using, lemon juice, salt, and pepper. Pulse until everything is finely chopped. With the motor running, drizzle in olive oil until well blended. This step is crucial because it brings all those wonderful flavors together!

Step 3: Assemble Your Stuffed Sweet Potatoes

Once your sweet potatoes are cool enough to handle, slice them open lengthwise without cutting all the way through. Gently push down on both ends to create space for stuffing. Tear open those luxurious burrata balls and spoon them generously into each potato. Top with toasted walnuts and drizzle over that vibrant sage pesto.

Step 4: Serve and Enjoy!

Finally, serve these stuffed sweet potatoes warm! Garnish with fresh parsley if desired. Each bite promises creamy goodness paired with delightful crunches – pure comfort food bliss! Enjoy sharing this cozy dish with family or savoring it solo; either way, it’s bound to bring warmth to your table!

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

Creating these stuffed sweet potatoes can be a delightful experience, and with a few pro tips, you’ll make them even more delicious!

• Choose the right sweet potatoes: Look for medium-sized sweet potatoes that are firm and smooth. This ensures they cook evenly and have a naturally sweet flavor that enhances your dish.
• Don’t skip the toasting: Toasting the walnuts brings out their rich flavor and crunch. This adds texture and depth to each bite, making your meal even more satisfying.
• Blend the pesto well: When making the sage pesto, blend until it’s smooth but still has some texture. This balance ensures that you get bursts of flavor without overwhelming the creamy burrata.
• Serve warm: For the best taste, serve the stuffed sweet potatoes immediately after baking. The warmth of the potato complements the creaminess of the burrata beautifully.
• Experiment with toppings: Feel free to add extras like pomegranate seeds or a drizzle of balsamic glaze on top. These little touches not only enhance visual appeal but also add contrasting flavors that make each bite exciting.

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

Presentation is key when serving these stuffed sweet potatoes. The vibrant colors and textures can be enhanced with thoughtful garnishes and complementary side dishes.

Garnishes

• Fresh parsley: A sprinkle of chopped fresh parsley adds a pop of color and freshness that brightens up the dish.
• Lemon zest: Grate a little lemon zest over the top just before serving for an aromatic citrus kick that pairs wonderfully with the savory flavors.

Side Dishes

• Mixed greens salad: A light salad with arugula, cherry tomatoes, and a lemon vinaigrette offers a refreshing contrast to the rich stuffed potatoes while adding some crunch.
• Roasted Brussels sprouts: Seasoned with olive oil and garlic, roasted Brussels sprouts bring earthy flavors to your plate, making for an excellent pairing with the sweetness of the potatoes.
• Quinoa pilaf: A fluffy quinoa pilaf tossed with herbs and spices provides additional protein and fiber while complementing the main dish’s Mediterranean flair.
• Grilled asparagus: Lightly charred asparagus drizzled with lemon juice gives a bright touch that’s both healthy and visually appealing alongside your stuffed sweet potatoes.

With these serving suggestions in mind, you’re ready to impress your friends or family at dinner time! Enjoy every delicious bite!

Make Ahead and Storage

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are not only a delightful meal but also a fantastic choice for meal prep. You can prepare elements in advance, making weeknight dinners a breeze!

Storing Leftovers

• Allow the stuffed sweet potatoes to cool completely before storing.
• Place them in an airtight container and refrigerate for up to 3 days.
• Keep the sage pesto separate to maintain its vibrant flavor and color.

Freezing

• If you want to freeze them, it’s best to freeze the sweet potatoes unstuffed.
• Wrap each baked sweet potato tightly in plastic wrap or aluminum foil.
• Store them in a freezer-safe bag or container for up to 2 months.
• For the sage pesto, freeze it in ice cube trays, then transfer the cubes to a bag for easy use later.

Reheating

• To reheat refrigerated stuffed sweet potatoes, place them in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through.
• If reheating from frozen, bake without thawing for about 30-40 minutes, checking for doneness.
• Reheat sage pesto gently on the stove or in the microwave until just warm; avoid boiling.

FAQs

Here are some common questions you might have about this delicious recipe.

Can I make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto vegan?

Absolutely! To create a vegan version, simply substitute burrata cheese with a plant-based cheese alternative. You can also omit the Parmesan cheese or use a vegan version.

What can I serve with Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

These stuffed sweet potatoes make a complete meal on their own. However, you could pair them with a simple green salad or steamed vegetables for added freshness and color.

How do I get my sweet potatoes perfectly baked?

To achieve perfectly baked sweet potatoes, pierce each potato several times with a fork before baking. This allows steam to escape and ensures even cooking. Bake at 400°F (200°C) for about 45 minutes or until tender.

Final Thoughts

I hope you feel inspired to try these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto! The blend of creamy burrata combined with nutty walnuts and fragrant sage pesto creates an unforgettable dish. It’s perfect for cozy dinners or meal prep throughout the week. Enjoy every bite and happy cooking!