Stuffed Sweet Potatoes with Burrata, Sage Pesto & Toasted Walnuts

Introduction

Stuffed sweet potatoes are an ideal blend of comfort and gourmet elegance. In this recipe, the natural sweetness of oven-roasted sweet potatoes pairs beautifully with creamy burrata, aromatic sage pesto, and crunchy toasted walnuts. This dish brings a touch of luxury to your meal while remaining nutritious and simple enough for a weekday dinner or a special occasion.

Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Sage Pesto:

• 1 cup fresh sage leaves, packed
• 1/2 cup fresh parsley leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts (or toasted walnuts for a deeper flavor)
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• Juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste

For the Toppings:

• 8 ounces burrata cheese, torn into chunks
• 1/2 cup walnuts, roughly chopped
• 1 tablespoon butter (for toasting walnuts)
• Fresh sage leaves for garnish
• Drizzle of honey or balsamic glaze (optional)
• Freshly ground black pepper, for finishing

Preparation

Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes thoroughly. Pat them dry and prick each potato several times with a fork.
3. Rub each sweet potato with olive oil, and season generously with salt and pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper or foil.
5. Roast in the preheated oven for 45-60 minutes, or until the sweet potatoes are soft and caramelized, with a knife easily piercing through the center.

Step 2: Make the Sage Pesto

1. While the sweet potatoes are roasting, prepare the sage pesto.
2. In a food processor, combine the sage leaves, parsley, grated Parmesan, pine nuts (or walnuts), and minced garlic.
3. Pulse until the ingredients are finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture forms a smooth but slightly textured pesto.
4. Add lemon juice, salt, and pepper to taste. Adjust seasoning as needed. Set aside.

Step 3: Toast the Walnuts

1. In a small skillet over medium heat, melt the butter.
2. Add the chopped walnuts and toast, stirring frequently, until fragrant and golden brown, about 3-4 minutes. Be careful not to burn them.
3. Remove from heat and let cool.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly.
2. Slice each sweet potato lengthwise, being careful not to cut all the way through.
3. Fluff the interior of each potato with a fork, creating a small pocket for the toppings.

Step 5: Add Burrata and Pesto

1. Place chunks of burrata inside each sweet potato, allowing the creamy center to melt slightly from the residual heat.
2. Drizzle each potato generously with the sage pesto.
3. Sprinkle the toasted walnuts over the top, adding crunch and a nutty depth.

Step 6: Garnish and Serve

1. Garnish with fresh sage leaves and a light drizzle of honey or balsamic glaze for a touch of sweetness and acidity, if desired.
2. Finish with a few cracks of freshly ground black pepper and serve immediately.

Cooking Notes

• Sweet Potato Size: The roasting time may vary depending on the size of your sweet potatoes. Adjust accordingly and keep an eye on them during baking.
• Pesto Substitutes: If sage is too strong for your taste, you can swap half the sage for more parsley or even a bit of basil.
• Nut Options: Walnuts can be substituted with pecans or left out if there are allergy concerns. The butter for toasting can also be replaced with olive oil if preferred.

Serving Suggestions

• Serve these stuffed sweet potatoes as a main vegetarian dish, perfect alongside a simple green salad or roasted vegetables.
• Alternatively, they work well as a hearty side dish paired with grilled chicken, roasted turkey, or pan-seared salmon.
• For a brunch twist, try adding a poached egg on top.

Tips

• Make Ahead: The sage pesto can be prepared up to 3 days in advance and stored in an airtight container in the fridge.
• Nut-Free Version: For a nut-free option, use sunflower seeds or pumpkin seeds in the pesto and omit the walnuts.
• Extra Flavor: For more complexity, roast the sweet potatoes with a sprinkle of smoked paprika or chili flakes.

Prep Time

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes

Nutritional Information (Per Serving)

• Calories: 430
• Protein: 12g
• Sodium: 450mg
• Fat: 30g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 8g

Stuffed Sweet Potatoes with Burrata, Sage Pesto & Toasted Walnuts

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• Author: Imili Johnson
• Total Time: 1 hour 20 minutes

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Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

For the Sage Pesto:

• 1 cup fresh sage leaves, packed
• 1/2 cup fresh parsley leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts (or toasted walnuts for a deeper flavor)
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• Juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste

For the Toppings:

• 8 ounces burrata cheese, torn into chunks
• 1/2 cup walnuts, roughly chopped
• 1 tablespoon butter (for toasting walnuts)
• Fresh sage leaves for garnish
• Drizzle of honey or balsamic glaze (optional)
• Freshly ground black pepper, for finishing

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes thoroughly. Pat them dry and prick each potato several times with a fork.
3. Rub each sweet potato with olive oil, and season generously with salt and pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper or foil.
5. Roast in the preheated oven for 45-60 minutes, or until the sweet potatoes are soft and caramelized, with a knife easily piercing through the center.

Step 2: Make the Sage Pesto

1. While the sweet potatoes are roasting, prepare the sage pesto.
2. In a food processor, combine the sage leaves, parsley, grated Parmesan, pine nuts (or walnuts), and minced garlic.
3. Pulse until the ingredients are finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture forms a smooth but slightly textured pesto.
4. Add lemon juice, salt, and pepper to taste. Adjust seasoning as needed. Set aside.

Step 3: Toast the Walnuts

1. In a small skillet over medium heat, melt the butter.
2. Add the chopped walnuts and toast, stirring frequently, until fragrant and golden brown, about 3-4 minutes. Be careful not to burn them.
3. Remove from heat and let cool.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly.
2. Slice each sweet potato lengthwise, being careful not to cut all the way through.
3. Fluff the interior of each potato with a fork, creating a small pocket for the toppings.

Step 5: Add Burrata and Pesto

1. Place chunks of burrata inside each sweet potato, allowing the creamy center to melt slightly from the residual heat.
2. Drizzle each potato generously with the sage pesto.
3. Sprinkle the toasted walnuts over the top, adding crunch and a nutty depth.

Step 6: Garnish and Serve

1. Garnish with fresh sage leaves and a light drizzle of honey or balsamic glaze for a touch of sweetness and acidity, if desired.
2. Finish with a few cracks of freshly ground black pepper and serve immediately.

• Prep Time: 20 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 430
• Sodium: 450mg
• Protein: 12g