Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

As the autumn leaves begin to fall and the cool breeze sweeps through, there’s nothing quite like the comfort of a warm, nourishing meal. Enter the delightful Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto — a dish that not only warms the body but also excites the senses. Imagine digging into a perfectly baked sweet potato, its natural sweetness heightened by a creamy burrata center, while the earthy crunch of toasted walnuts brings a delightful contrast to every bite. The aromatic sage pesto dances on your palate, creating a harmony of flavors that feels like a warm hug on a chilly day.

When to Enjoy This Recipe

This recipe is ideal for cozy brunches, family gatherings, or as a quick weeknight dinner when you crave something special but uncomplicated. The sweet potatoes can be prepared in advance, making it a stress-free option for entertaining. Whether you’re seated by the fireplace with loved ones or enjoying a quiet evening alone, these stuffed sweet potatoes are sure to elevate your meal experience.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information (per serving)

• Calories: 350 kcal
• Protein: 10 g
• Carbohydrates: 45 g
• Fat: 15 g
• Fiber: 7 g
• Sugar: 8 g

Nutrition information is based on standard ingredient quantities and can vary based on specific brands or measurements used. Always consult trusted health sources like the CDC or Mayo Clinic for nutritional data accuracy.

Why Make This Recipe

Indulging in these stuffed sweet potatoes offers a blend of taste, texture, and visual appeal. The dish is rich in essential nutrients from the sweet potatoes, healthy fats from the walnuts, and the creamy, luscious burrata adds a gourmet touch without the fuss. Perfect for sharing on special occasions yet simple enough for an easy weeknight dinner, this recipe is a versatile addition to your culinary repertoire.

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

Ingredients

• 4 medium sweet potatoes (about 200 g each)
• 200 g burrata cheese
• 100 g toasted walnuts, roughly chopped
• 1 cup fresh sage leaves
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Optional ingredients and substitutions:

• Nuts: Substitute walnuts with pecans or almonds for a different flavor.
• Cheese: Use a vegan cheese alternative for a dairy-free version.

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly, pierce them with a fork, and place them on a baking sheet. Bake for 45-60 minutes until tender; check by inserting a fork.
3. While the sweet potatoes are baking, prepare the sage pesto. In a food processor, combine fresh sage, garlic, Parmesan cheese, lemon juice, olive oil, salt, and pepper. Blend until smooth.
4. Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Cut them open lengthwise and scoop out a little of the flesh into a bowl.
5. Mix the scooped sweet potato flesh with burrata cheese and a few tablespoons of sage pesto until well combined.
6. Fill the sweet potato skins with the burrata mixture and top generously with toasted walnuts.
7. Return the stuffed sweet potatoes to the oven for an additional 10 minutes until heated through.
8. Serve warm, drizzled with additional sage pesto if desired, and enjoy!

How to Serve

These stuffed sweet potatoes are delightful on their own, but you can also serve them with a dollop of Greek yogurt or a drizzle of balsamic glaze for added zing. Pairing them with a hot cup of herbal tea or a glass of white wine enhances the experience.

How to Store

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. For longer storage, freeze the stuffed sweet potatoes for up to 3 months. Thaw in the refrigerator overnight before reheating.

Expert Tips

• Testing for Doneness: Sweet potatoes are done when they have a slight give when squeezed. You can also use a fork to ensure they’re tender all the way through.
• Avoid Overmixing: When combining the sweet potato flesh and burrata, blend gently to retain some texture.

Delicious Variations

• For a vegan version, substitute burrata with a plant-based cheese and use nutritional yeast instead of Parmesan.
• Incorporate spices like cinnamon for a warm kick or add roasted garlic for a deeper flavor.

Frequently Asked Questions

1. Can I use frozen sweet potatoes?
Using frozen sweet potatoes is possible, but they should be cooked and cooled beforehand. Adjust baking time as necessary.

2. What if I can’t find burrata cheese?
You can substitute burrata with fresh mozzarella or ricotta for a similar creamy texture.

3. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

4. Can I prepare these in advance?
Absolutely! You can prepare the sweet potatoes and pesto a day in advance. Assemble and bake when ready to serve.

Conclusion

Incorporating Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto into your cooking repertoire is not just about filling your stomach; it’s about nurturing your soul with the warmth and comfort of homemade food. We hope you embrace the versatility and joy this recipe brings to your table. Don’t forget to share your own variations or feedback – we’d love to hear how this dish became a cherished part of your dining experiences!

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

---

• Author: recipechangegmail-com
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A warm, nourishing meal of baked sweet potatoes filled with creamy burrata, toasted walnuts, and aromatic sage pesto.

---

Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes (about 200 g each)
• 200 g burrata cheese
• 100 g toasted walnuts, roughly chopped
• 1 cup fresh sage leaves
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C).

<li wash the sweet potatoes thoroughly, pierce them with a fork, and place them on a baking sheet. Bake for 45-60 minutes until tender; check by inserting a fork.

2. While the sweet potatoes are baking, prepare the sage pesto. In a food processor, combine fresh sage, garlic, Parmesan cheese, lemon juice, olive oil, salt, and pepper. Blend until smooth.
3. Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Cut them open lengthwise and scoop out a little of the flesh into a bowl.
4. Mix the scooped sweet potato flesh with burrata cheese and a few tablespoons of sage pesto until well combined.
5. Fill the sweet potato skins with the burrata mixture and top generously with toasted walnuts.
6. Return the stuffed sweet potatoes to the oven for an additional 10 minutes until heated through.
7. Serve warm, drizzled with additional sage pesto if desired, and enjoy!

Notes

These stuffed sweet potatoes can be prepared in advance. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 10g
• Cholesterol: 30mg