Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto
Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are not just a meal; they’re a celebration of flavors and textures that will impress your guests at any gathering. The creamy burrata pairs harmoniously with the sweetness of the roasted sweet potatoes, while the toasted walnuts add a delightful crunch. Finished with a vibrant sage pesto, this dish is as nutritious as it is visually appealing. Perfect for weeknight dinners or special occasions, these stuffed sweet potatoes are versatile enough to be served as a main course or a side dish.
- 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
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and dry sweet potatoes; pierce with a fork and rub with olive oil, salt, and pepper.
- Bake on a parchment-lined baking sheet for about 45 minutes or until tender.
- While baking, blend sage leaves, nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth to make the pesto.
- Once sweet potatoes are baked, cut them open lengthwise and fluff the insides.
- Fill each potato with burrata cheese and top with sage pesto and toasted walnuts.
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 480
- Sugar: 9g
- Sodium: 350mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg