Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in a wholesome dish that exudes both comfort and sophistication with Stuffed Sweet Potatoes featuring Burrata, Toasted Walnuts, and Sage Pesto. This recipe is a delightful combination of creamy burrata melting over tender sweet potatoes, topped with the satisfying crunch of toasted walnuts and enhanced by the aromatic sage pesto. Perfect for a cozy weeknight dinner or an impressive gathering, these stuffed sweet potatoes are designed to be both easy to prepare and bursting with flavor.
- 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, 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 your oven to 400°F (200°C). Wash and prick the sweet potatoes, drizzle with olive oil, season with salt and pepper, then bake for about 45 minutes until tender.
- Prepare the sage pesto by blending fresh sage, garlic, pine nuts, lemon juice, salt, and pepper in a food processor. Gradually add olive oil until smooth.
- Once cooled, slice open each sweet potato lengthwise without cutting through. Fill them with burrata cheese and top with toasted walnuts and sage pesto.
- Serve warm, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 stuffed sweet potato (about 300g)
- Calories: 480
- Sugar: 9g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 35mg