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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.