For a meal that’s both nourishing and indulgent, look no further than Stuffed Sweet Potatoes with Burrata, Arugula, and Walnut Sage Pesto. This healthy, vegetarian dish is a delightful combination of creamy burrata, peppery arugula, and a unique walnut sage pesto. The sweetness of the baked sweet potatoes pairs perfectly with the richness of the burrata, while the earthy, aromatic flavors of sage and walnuts bring everything together in an irresistible harmony.
Perfect for lunch, dinner, or even as a main component of a vegetarian salad bowl, this recipe is a great way to enjoy nutrient-rich sweet potatoes in a fresh and flavorful way. Let’s dive into how to prepare this elegant yet easy dish.
Ingredients:
For the Stuffed Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Walnut Sage Pesto:
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves
- 1 cup arugula leaves
- 1/3 cup grated Parmesan cheese (optional)
- 2 garlic cloves
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Water, to thin (optional)
For the Filling:
- 2 balls (8 oz) burrata cheese, torn into pieces
- 2 cups fresh arugula
- 1/4 cup toasted walnuts, roughly chopped
Toppings:
- Fresh sage leaves, for garnish
- Extra walnut sage pesto, for drizzling
- Cracked black pepper, for finishing
Preparation:
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork to allow steam to escape.
- Rub the sweet potatoes with olive oil, sprinkle with salt and pepper, and place them on a baking sheet lined with parchment paper.
- Bake for 45-50 minutes, or until the sweet potatoes are soft and tender when pierced with a fork. The skins should be slightly crispy.
Step 2: Prepare the Walnut Sage Pesto
- While the sweet potatoes are baking, prepare the walnut sage pesto. In a food processor, combine:
- 1/2 cup toasted walnuts
- 1 cup fresh sage leaves
- 1 cup arugula leaves
- 2 garlic cloves
- 1/3 cup grated Parmesan cheese (optional for extra flavor)
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Pulse the mixture until combined, and then blend into a smooth pesto. If the pesto is too thick, add a small amount of water to thin it out until you reach your desired consistency.
- Taste and adjust seasoning as needed. Set aside.
Step 3: Prepare the Filling
- While the sweet potatoes are baking and the pesto is ready, tear the burrata into pieces and set aside.
- Lightly toast the walnuts in a skillet over medium heat for about 2-3 minutes, until fragrant and lightly golden. Remove from heat and roughly chop.
Step 4: Stuff the Sweet Potatoes
- Once the sweet potatoes are done baking, allow them to cool slightly until they are safe to handle.
- Carefully slice each sweet potato down the middle, being careful not to cut all the way through. Gently push the sides of the potato to create an opening for the filling.
- Drizzle each sweet potato with a generous spoonful of walnut sage pesto, then stuff with fresh arugula and torn burrata pieces.
Step 5: Garnish and Serve
- Top the stuffed sweet potatoes with toasted walnuts for added crunch.
- Garnish with fresh sage leaves, a drizzle of extra pesto, and a sprinkle of cracked black pepper.
- Serve immediately while the sweet potatoes are still warm, allowing the burrata to melt slightly into the filling.
Cooking Note:
- Burrata Substitutions: If burrata is not available, you can use fresh mozzarella or ricotta for a similarly creamy texture.
- Pesto Customization: The walnut sage pesto is a unique twist, but feel free to substitute with classic basil pesto or experiment with other herbs like parsley or cilantro.
- Make it Vegan: To make this dish vegan, simply omit the burrata and Parmesan from the pesto, and replace them with a vegan cheese or leave them out entirely. The walnut sage pesto will still pack a flavorful punch.
Serving Suggestions:
- Main Course: These stuffed sweet potatoes are hearty enough to serve as a main dish, especially when paired with a simple salad or roasted vegetables on the side.
- Salad Bowl: Create a healthy, satisfying salad bowl by serving the stuffed sweet potatoes alongside additional leafy greens, such as spinach or kale, and a drizzle of extra pesto.
- Side Dish: This dish also makes an excellent side for roasted meats or fish, adding a nutritious and flavorful component to any meal.
Tips:
- Batch Cooking: Make extra walnut sage pesto and store it in the fridge for up to 1 week. It pairs wonderfully with pasta, sandwiches, or as a dip for vegetables.
- Meal Prep: Bake the sweet potatoes ahead of time and store them in the refrigerator. When ready to serve, reheat them and stuff with fresh ingredients for a quick, healthy meal.
- Nut-Free Option: If you need a nut-free version, replace the walnuts in the pesto with sunflower seeds or pumpkin seeds for a similar texture.
Prep Time:
15 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 5 minutes
Nutritional Information (Per Serving):
- Calories: 400-450 kcal
- Protein: 10-12g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 7g
- Sodium: 350-400mg
Conclusion:
These Stuffed Sweet Potatoes with Burrata, Arugula, and Walnut Sage Pesto are the perfect blend of hearty, healthy, and satisfying. The rich creaminess of the burrata pairs beautifully with the sweetness of the roasted sweet potatoes, while the walnut sage pesto adds a savory depth that takes this dish to the next level. Topped with crunchy walnuts and fresh arugula, this meal is full of flavor, texture, and nourishment. Whether served as a main dish or a substantial side, this recipe is a delicious way to enjoy a balanced, vegetarian meal.
Print
Stuffed Sweet Potatoes with Burrata, Arugula, and Walnut Sage Pesto
- Total Time: 1 hour 5 minutes
Ingredients
Scale
For the Stuffed Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Walnut Sage Pesto:
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves
- 1 cup arugula leaves
- 1/3 cup grated Parmesan cheese (optional)
- 2 garlic cloves
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Water, to thin (optional)
For the Filling:
- 2 balls (8 oz) burrata cheese, torn into pieces
- 2 cups fresh arugula
- 1/4 cup toasted walnuts, roughly chopped
Toppings:
- Fresh sage leaves, for garnish
- Extra walnut sage pesto, for drizzling
- Cracked black pepper, for finishing
Instructions
Step 1: Bake the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork to allow steam to escape.
- Rub the sweet potatoes with olive oil, sprinkle with salt and pepper, and place them on a baking sheet lined with parchment paper.
- Bake for 45-50 minutes, or until the sweet potatoes are soft and tender when pierced with a fork. The skins should be slightly crispy.
Step 2: Prepare the Walnut Sage Pesto
- While the sweet potatoes are baking, prepare the walnut sage pesto. In a food processor, combine:
- 1/2 cup toasted walnuts
- 1 cup fresh sage leaves
- 1 cup arugula leaves
- 2 garlic cloves
- 1/3 cup grated Parmesan cheese (optional for extra flavor)
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Pulse the mixture until combined, and then blend into a smooth pesto. If the pesto is too thick, add a small amount of water to thin it out until you reach your desired consistency.
- Taste and adjust seasoning as needed. Set aside.
Step 3: Prepare the Filling
- While the sweet potatoes are baking and the pesto is ready, tear the burrata into pieces and set aside.
- Lightly toast the walnuts in a skillet over medium heat for about 2-3 minutes, until fragrant and lightly golden. Remove from heat and roughly chop.
Step 4: Stuff the Sweet Potatoes
- Once the sweet potatoes are done baking, allow them to cool slightly until they are safe to handle.
- Carefully slice each sweet potato down the middle, being careful not to cut all the way through. Gently push the sides of the potato to create an opening for the filling.
- Drizzle each sweet potato with a generous spoonful of walnut sage pesto, then stuff with fresh arugula and torn burrata pieces.
Step 5: Garnish and Serve
- Top the stuffed sweet potatoes with toasted walnuts for added crunch.
- Garnish with fresh sage leaves, a drizzle of extra pesto, and a sprinkle of cracked black pepper.
- Serve immediately while the sweet potatoes are still warm, allowing the burrata to melt slightly into the filling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 400-450 kcal
- Sodium: 350-400mg
- Protein: 10-12g