Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you’re looking for a cozy, comforting dish that’s sure to impress, these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just what you need! This recipe has become a staple in my home, not only for its rich flavors but also for its beautiful presentation. Just imagine the vibrant orange of the sweet potatoes paired with the creamy burrata and the crunchy walnuts. It’s like a warm hug on a plate!

Perfect for busy weeknights or family gatherings, this dish is as easy to prepare as it is delicious. You’ll find yourself making it time and again, whether for a simple dinner or as a showstopper at your next potluck.

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you can whip up this delightful meal in no time.
• Family-Friendly: Kids and adults alike will love the creamy burrata and nutty walnuts.
• Make-Ahead Convenience: You can prepare the sage pesto in advance and store it in the fridge for quick assembly later.
• Delicious Flavor: The combination of sweet potatoes, burrata, and sage pesto creates an unforgettable taste experience.
• Versatile Dish: Perfect as a main course or side dish, this recipe fits seamlessly into any meal.

Ingredients You’ll Need

Gathering fresh ingredients makes all the difference in this recipe! These wholesome components come together beautifully to create a satisfying meal. Here’s what you’ll need:

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 parts about this recipe is its flexibility! Feel free to make it your own with these fun variations:

• Swap the nuts: If you’re allergic to walnuts, try using pecans or almonds instead.
• Change up the cheese: For a vegan option, substitute with cashew cheese or leave out cheese entirely!
• Add some greens: Toss in some sautéed spinach or kale for extra nutrition.
• Spice it up: Add crushed red pepper flakes to your sage pesto for a little kick!

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

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Wash your sweet potatoes thoroughly and poke them with a fork several times. This allows steam to escape while they bake. Drizzle them lightly with olive oil and sprinkle with salt. Place them on a baking sheet and roast for about 45 minutes until they are tender and easily pierced with a fork. Baking brings out their natural sweetness and makes them delightfully fluffy inside.

Step 2: Prepare the Sage Pesto

While your sweet potatoes are baking, let’s whip up that flavorful sage pesto! In a food processor, combine fresh sage leaves, pine nuts (or walnuts), garlic cloves, lemon juice, and olive oil. Blend until smooth; feel free to add salt and pepper to taste. The fresh aroma of sage mixed with garlic will fill your kitchen with an irresistible scent!

Step 3: Assemble Your Dish

Once those sweet potatoes are done baking, carefully remove them from the oven (they’re hot!). Let them cool slightly before slicing them open lengthwise. Gently fluff the insides with a fork and season with salt and pepper. Now it’s time for the fun part—stuff each potato generously with burrata cheese and top it off with toasted walnuts.

Step 4: Drizzle with Pesto

Finish off your stuffed sweet potatoes by drizzling on that delicious sage pesto you made earlier. If you’re feeling fancy (and who doesn’t?), sprinkle some fresh parsley on top for color. Serve immediately while everything is warm and inviting.

And there you have it—your very own Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto! Enjoy every creamy bite!

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

Creating the perfect stuffed sweet potatoes is a delightful journey, and I’m here to help you make it even better!

• Choose the right sweet potatoes: Opt for medium-sized sweet potatoes that are firm and smooth. This ensures they cook evenly and have that naturally sweet flavor we love.

• Toast your walnuts: Toasting walnuts brings out their rich, nutty flavor and adds a delightful crunch to your dish. Just a few minutes in a dry skillet will elevate their taste immensely.

• Make the pesto ahead: Preparing the sage pesto in advance allows the flavors to meld beautifully. You can store it in an airtight container in the fridge for up to a week, making meal prep easier.

• Serve warm: For the best experience, serve your stuffed sweet potatoes warm. The creamy burrata and vibrant pesto shine when they’re at their ideal temperature.

• Experiment with toppings: Don’t hesitate to mix things up! Try adding roasted vegetables or drizzling with balsamic reduction for an extra layer of flavor.

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

Presenting your stuffed sweet potatoes can turn this simple meal into an elegant feast! Here are some ideas to enhance your serving experience.

Garnishes

• Fresh parsley: A sprinkle of fresh parsley not only adds a pop of color but also brings a refreshing contrast to the rich flavors.
• Chili flakes: If you enjoy a bit of heat, a light dusting of chili flakes can add an exciting kick that complements the sweetness of the potatoes and richness of the burrata.
• Zest of lemon: A touch of lemon zest enhances freshness and brightness, making every bite more enjoyable.

Side Dishes

• Mixed Green Salad: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing counterbalance to the richness of the stuffed sweet potatoes.
• Roasted Brussels Sprouts: Crispy roasted Brussels sprouts seasoned with olive oil and sea salt offer a savory side that pairs beautifully with the sweet potatoes.
• Quinoa Pilaf: Fluffy quinoa mixed with herbs and spices makes for a nutritious side that complements the Mediterranean flavors of this dish.
• Garlic Bread: Slices of warm garlic bread are always a hit! They add an indulgent touch while being perfect for scooping up any extra burrata or pesto left on your plate.

With these tips on serving and garnishing, you’re well on your way to impressing family and friends with your delicious Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto! Enjoy creating this beautiful dish that’s sure to be a new favorite.

Make Ahead and Storage

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are perfect for meal prep! You can prepare the components in advance and assemble them when you’re ready to eat. Here’s how to store everything for maximum freshness.

Storing Leftovers

• Allow the stuffed sweet potatoes to cool completely before storing.
• Place leftovers in an airtight container in the refrigerator.
• They will keep well for up to 3 days.

Freezing

• For optimal texture, it’s best to freeze just the sweet potatoes without the toppings.
• Wrap each sweet potato tightly in plastic wrap and then place them in a freezer-safe bag or container.
• They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight.

Reheating

• Preheat your oven to 350°F (175°C).
• Remove any toppings before reheating.
• Place the sweet potatoes on a baking sheet and heat for about 20-25 minutes until warmed through.
• Add toppings back on after reheating, or enjoy fresh pesto made while they warm!

FAQs

Here are some common questions about making Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto.

Can I make Stuffed Sweet Potatoes with Burrata ahead of time?

Absolutely! You can bake the sweet potatoes and prepare the sage pesto in advance. Just store them separately and assemble when you’re ready to serve.

What can I substitute for burrata in Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

If you’re looking for a substitute, consider using fresh mozzarella or a vegan cheese alternative if you want a dairy-free option. Both will give you that creamy texture!

How long do leftovers of Stuffed Sweet Potatoes with Burrata last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freezing is recommended!

Is this recipe suitable for a vegetarian diet?

Yes! These Stuffed Sweet Potatoes are entirely vegetarian-friendly and packed with delicious ingredients that anyone can enjoy.

Final Thoughts

I hope you find joy in creating these delightful Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto! This recipe combines comforting flavors that are not only satisfying but also visually stunning. Whether it’s a weeknight dinner or a special occasion, these sweet potatoes are sure to impress. Enjoy making this dish, share it with loved ones, and embrace the warmth it brings to your table!