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Delicious Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto

Looking for a dish that brings cozy vibes and unique flavors to your dinner table, all while being incredibly comforting? Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto is here to win your heart! Packed with nutrients and indulgent flavors, this easy-to-follow recipe perfectly balances health and taste, making it a fantastic go-to for busy weeknights or special occasions.

Why You’ll Love Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto

Let’s be honest—sweet potatoes are the unsung heroes of the veggie world. They’re not just delicious on their own; they’re versatile, too! When you stuff them with creamy burrata, crunchy walnuts, and a luscious sage pesto, you elevate a simple side dish into an irresistibly satisfying meal. Plus, the presentation is jaw-dropping! You might even impress your in-laws (or at least make them momentarily forget about that questionable casserole).

So, whether you’re a busy mom juggling schedules or a professional looking for quick, gourmet meals, this recipe checks all boxes. Get your apron ready; let’s dive into this delightful concoction right away!

Ingredients

For the sweet potatoes:

• 4 medium sweet potatoes
• Olive oil (for drizzling)
• Salt and pepper to taste

For the burrata topping:

• 8 ounces burrata cheese
• 1 cup walnuts, roughly chopped

For the sage pesto:

• 2 cups fresh sage leaves (remove those pesky stems)
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• Salt and pepper to taste

Preparing Your Stuffed Sweet Potatoes

1. Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Don’t you just love that warm, toasty feeling your kitchen gets during this time? Poke holes in each sweet potato with a fork (this is super important, or they’ll explode—yikes!), drizzle them with olive oil, and sprinkle with salt and pepper. Bake for about 45 minutes, or until they’re soft and easily pierced with a fork.

2. Make the Sage Pesto: While those sweet potatoes are baking and filling your home with that sweet, sweet aroma, let’s whip up sage pesto. In a food processor, combine sage, garlic, parmesan, and a pinch of salt and pepper. Blend while slowly adding the olive oil until smooth and creamy. Tastes like fall in a bowl!

3. Assemble the Goodness: Once your sweet potatoes are out of the oven and cooling, slice them open lengthwise. Use a fork to fluff up the inside a bit (let your inner chef shine!).

4. Fill ‘er Up: Gently spoon in generous portions of burrata cheese (oh la la!), then top with crunchy walnuts and a lovely drizzle of your sage pesto.

5. Serve and Savor: Serve those beauties warm, garnished with a drizzle of extra olive oil if you’re feeling fancy.

Cooking Tips

• Baked Sweet Potato Rush: If you’re in a rush, you can microwave the sweet potatoes. Just poke those holes, zap them for about 10-12 minutes, flipping halfway. Not quite the same depth of flavor, but it’ll do in a pinch.

• Make Ahead Magic: You can prepare the sage pesto a day in advance and store it in the fridge. Just give it a good stir before using, and boom, you’re cutting down on prep time with flavors fully intact!

• Substitute Nerd Alert: If burrata isn’t available, feel free to swap it out for goat cheese or ricotta. You’ll still have a delicious dish on your hands!

FAQs

Can I make the sage pesto ahead of time?
Absolutely! Pesto is great for meal prep. Just store it in an airtight container in the fridge. It can last about a week. Oh, and drizzle a little extra olive oil on top to keep it fresh!

What if I don’t have walnuts?
No worries! Pecans or hazelnuts can be used instead—both are equally delicious.

How can I store leftovers?
Keep any leftovers in an airtight container in the fridge; they should last for about 3-4 days. Reheat them gently in the oven or a microwave.

Time to Dive In!

This sumptuous Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto is just about perfect for your next meal—whether it’s a quiet dinner for one or a lively gathering with friends. It’s a recipe that inspires innovation while still feeling cozy and familiar. So, gather around the table, share some laughter, and enjoy every scrumptious bite!

And hey, if you love this dish, you might also want to check out our Creamy Cauliflower Soup and Zesty Quinoa Salad for more delicious feasting options. Cooking is all about exploration, and I’m thrilled to have you on this culinary journey with us.

Meta Description: Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto is the perfect recipe for a comforting meal. Quick, easy, and delicious—try it today!

Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto

A comforting and nutritious dish featuring sweet potatoes stuffed with creamy burrata, crunchy walnuts, and vibrant sage pesto, perfect for busy weeknights or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the sweet potatoes

• 4 medium medium sweet potatoes
• for drizzling Olive oil
• to taste Salt
• to taste Pepper

For the burrata topping

• 8 ounces burrata cheese
• 1 cup walnuts, roughly chopped

For the sage pesto

• 2 cups fresh sage leaves remove stems
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• to taste Salt
• to taste Pepper

Method

 

Baking the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Poke holes in each sweet potato with a fork, drizzle with olive oil, and sprinkle with salt and pepper.
3. Bake for about 45 minutes, or until soft and easily pierced with a fork.

Making the Sage Pesto

1. In a food processor, combine sage, garlic, parmesan, and a pinch of salt and pepper.
2. Blend while slowly adding the olive oil until smooth and creamy.

Assembling the Dish

1. Once the sweet potatoes are out of the oven and cooling, slice them open lengthwise.
2. Use a fork to fluff the inside of the sweet potato.
3. Spoon in generous portions of burrata cheese, then top with walnuts and a drizzle of sage pesto.
4. Serve warm, garnished with extra olive oil if desired.

Notes

For a quicker method, microwave the sweet potatoes for 10-12 minutes. You can prepare the sage pesto a day in advance. Substitute burrata with goat cheese or ricotta if unavailable.