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.