Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

If you’re looking for a dish that’s as comforting as it is delicious, then these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just what you need. This recipe has become a favorite in my home, especially during the cooler months when sweet potatoes are at their best. The combination of creamy burrata and the fragrant sage pesto creates a delightful experience that feels both indulgent and wholesome.

These stuffed sweet potatoes work beautifully for busy weeknights or family gatherings. They are easy to prepare and can even impress your guests at a dinner party. Trust me, once you try this recipe, you’ll want to make it again and again!

Why You’ll Love This Recipe

• Deliciously unique: The blend of flavors in these stuffed sweet potatoes is simply irresistible.
• Easy to prepare: With just a few simple steps, you’ll have a hearty meal on the table in no time.
• Family-friendly: Everyone loves the creamy burrata and sweet potatoes; it’s sure to be a hit with kids and adults alike!
• Make-ahead friendly: You can prepare the pesto in advance and store it for later use, making weeknight dinners even easier.
• Versatile dish: Perfect as a main course or served alongside your favorite protein.

Ingredients You’ll Need

This recipe features simple, wholesome ingredients that come together beautifully. Here’s what you’ll need to make these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto:

For the Sweet Potatoes

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 balls of burrata cheese (about 6 oz each)
• 1/2 cup toasted walnuts, roughly chopped
• Fresh parsley (optional, for garnish)

For the Sage Pesto

• 1/2 cup fresh sage leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese (optional for a non-vegan version)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Variations

This recipe is flexible and can easily be adapted to suit your tastes or what you have on hand. Here are a few fun ideas:

• Swap the nuts: If you’re not a fan of walnuts, try using pecans or almonds for a different crunch.
• Add greens: Mix in some sautéed spinach or kale into the filling for an extra nutritional boost.
• Vegan option: Omit the burrata cheese and replace it with avocado slices for creaminess without dairy.
• Change up the herbs: Experiment with basil or cilantro instead of sage for a fresh twist.

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

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and pierce each sweet potato several times with a fork. This allows steam to escape while baking. Rub them lightly with olive oil and sprinkle with salt. Place them on a baking sheet lined with parchment paper. Bake for about 45 minutes or until tender. Baking until soft ensures they will be easy to scoop out later!

Step 2: Prepare the Sage Pesto

While the sweet potatoes are baking, let’s whip up that vibrant sage pesto! In a food processor, combine fresh sage leaves, pine nuts (or walnuts), garlic cloves, grated Parmesan cheese (if using), lemon juice, salt, and pepper. Pulse until everything is finely chopped. Gradually add olive oil while blending until smooth. This step is crucial because it brings out all those aromatic flavors in your pesto.

Step 3: Assemble Your Stuffed Sweet Potatoes

Once your sweet potatoes are baked and cool enough to handle, cut them open lengthwise. Use a fork to fluff up the insides gently. Then scoop out some flesh if needed to make room for your filling! Add in generous dollops of burrata cheese—its creaminess will melt slightly from the warmth of the potato. Top with toasted walnuts and drizzle over that delightful sage pesto.

Step 4: Garnish and Serve

Finish off by sprinkling some fresh parsley on top if desired. Serve warm and enjoy every bite! This dish is not only visually stunning but also packed with flavor—your family will be asking for seconds!

Pro Tips for Making Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Making these stuffed sweet potatoes is a delightful experience, and with a few pro tips, you can elevate your dish even further! Here are some handy suggestions:

• Choose the right sweet potatoes: Opt for medium-sized sweet potatoes that are firm and smooth. This ensures even cooking and a pleasantly sweet flavor that complements the other ingredients.

• Toast the walnuts properly: Lightly toasting the walnuts brings out their natural oils and enhances their flavor. Just a few minutes in a dry skillet over medium heat will do the trick—keep an eye on them so they don’t burn!

• Blend your pesto well: For a creamy sage pesto, blend it until smooth. This creates a more cohesive sauce that spreads beautifully across your sweet potatoes, ensuring every bite is packed with flavor.

• Serve warm: Enjoying your stuffed sweet potatoes warm allows the burrata to become wonderfully creamy. If you have leftovers, reheat gently in the oven to maintain their texture.

• Experiment with toppings: Feel free to customize your toppings! Adding sliced cherry tomatoes or arugula can introduce fresh flavors and textures that complement the rich burrata and savory walnuts.

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

Serving these stuffed sweet potatoes beautifully can make mealtime feel extra special. Here are some ideas to present this delicious dish:

Garnishes

• Fresh parsley: A sprinkle of chopped fresh parsley adds a pop of color and freshness that brightens the overall dish.
• Cracked black pepper: A dash of freshly cracked black pepper enhances the flavors and adds a touch of spice.

Side Dishes

• Mixed Green Salad: A simple salad with greens like spinach, arugula, and seasonal veggies drizzled with a light vinaigrette balances out the richness of the stuffed sweet potatoes.

• Quinoa Pilaf: Fluffy quinoa mixed with herbs and subtle spices provides a hearty yet healthy side that pairs wonderfully with the creamy sweetness of the potatoes.

• Roasted Brussels Sprouts: Tossing Brussels sprouts in olive oil, salt, and pepper before roasting brings out their natural sweetness and crunch, making for a delightful contrast to the soft sweet potatoes.

• Grilled Asparagus: Lightly grilled asparagus drizzled with lemon juice offers a refreshing crunch that complements the creamy burrata perfectly.

With these serving suggestions and pro tips, you’ll create an unforgettable dining experience centered around these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto. Enjoy every bite!

Make Ahead and Storage

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are not only delicious but also perfect for meal prep! Whether you’re planning for a busy week ahead or just want to enjoy this dish over a few days, here’s how to store and enjoy your leftovers.

Storing Leftovers

• Allow the stuffed sweet potatoes to cool completely before storing.
• Place them in an airtight container and refrigerate.
• Consume within 3-4 days for the best flavor and texture.

Freezing

• To freeze, wrap each stuffed sweet potato tightly in plastic wrap or aluminum foil.
• Place wrapped potatoes in a freezer-safe bag or container.
• They can be frozen for up to 2 months.

Reheating

• For best results, thaw frozen sweet potatoes in the refrigerator overnight before reheating.
• Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through.
• Alternatively, you can microwave individual servings for about 2-3 minutes, or until hot.

FAQs

Got questions? No worries! Here are some of the most common inquiries about this recipe.

Can I make the sage pesto ahead of time?

Absolutely! You can prepare the sage pesto a day in advance. Store it in an airtight container in the fridge. Just give it a good stir before using it on your stuffed sweet potatoes.

What can I substitute for burrata cheese in Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto?

If you can’t find burrata cheese or prefer a different option, fresh mozzarella works wonderfully as well! For a vegan alternative, consider using cashew cream or a plant-based cheese spread.

How do I make the stuffing more flavorful?

You can enhance the flavors by adding spices such as smoked paprika or cayenne pepper to your sweet potato filling. Mixing in sautéed onions or garlic will also add depth!

Final Thoughts

I hope you’re excited to try making these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto! They truly bring together comforting flavors that warm both heart and home. Enjoy experimenting with this recipe, whether it’s for a cozy family dinner or meal prep for the week ahead. Happy cooking!