Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Indulge in the cozy flavors of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto. This delightful dish features tender sweet potatoes filled with creamy burrata and topped with crunchy walnuts, all drizzled with aromatic sage pesto. Perfect for a busy weeknight or as a centerpiece for gatherings, this recipe is not just simple to prepare but also visually stunning.
- 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
Instructions
- Preheat your oven to 400°F (200°C). Wash and poke sweet potatoes with a fork. Drizzle with olive oil and season with salt. Roast for about 45 minutes until tender.
- While baking, prepare the sage pesto by blending sage leaves, pine nuts, garlic, lemon juice, and olive oil in a food processor until smooth. Season with salt and pepper.
- Once the sweet potatoes are baked, slice them open lengthwise and fluff the insides. Stuff generously with burrata cheese and top with toasted walnuts.
- Drizzle the prepared sage pesto over the stuffed sweet potatoes and serve warm.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 350g)
- Calories: 550
- Sugar: 12g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 40mg