Description
A warm, nourishing meal of baked sweet potatoes filled with creamy burrata, toasted walnuts, and aromatic sage pesto.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- Mix the scooped sweet potato flesh with burrata cheese and a few tablespoons of sage pesto until well combined.
- Fill the sweet potato skins with the burrata mixture and top generously with toasted walnuts.
- Return the stuffed sweet potatoes to the oven for an additional 10 minutes until heated through.
- Serve warm, drizzled with additional sage pesto if desired, and enjoy!
<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.
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