Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto is the kind of recipe that hits all the right notes: comforting but not heavy, vibrant but utterly cozy, and full of rich flavors from sweet, earthy potatoes, creamy cheese, and an herby, nutty pesto you’ll want to spoon on everything. Whether you’re looking for a showstopping vegetarian main or an unforgettable side dish, this is one meal that delights both your eyes and your taste buds from the very first bite.
Ingredients You’ll Need
With just a handful of fresh, colorful ingredients, this Toasted Walnuts & Sage Pesto recipe comes together remarkably easily — no complicated steps, just pure flavor. Every component has a purpose, making each bite satisfying and memorable.
- Sweet potatoes: These bring natural sweetness and create the perfect base for all your toppings.
- Burrata cheese: Dreamy, silky, and rich, this cheese melts beautifully over the warm potatoes.
- Walnuts: Toasting them adds crunch and deepens their buttery flavor, elevating the pesto and the finished dish.
- Fresh sage leaves: The star herb — earthy, aromatic, and robust, sage gives the pesto its distinctive character.
- Fresh parsley leaves: Adds brightness and balances the intensity of the sage.
- Garlic: Just a clove, for gentle heat and that unmistakable savory kick.
- Grated Parmesan cheese: For salty, umami depth in every spoonful of pesto.
- Olive oil: Smooth and grassy, this brings all the pesto ingredients together and adds lushness to the dish.
- Lemon juice: A splash of citrus brings out every flavor and keeps things tasting fresh.
- Salt and black pepper: Essential for seasoning — taste and adjust as you like.
How to Make Toasted Walnuts & Sage Pesto
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Give the sweet potatoes a good scrub and poke them all over with a fork so they cook evenly and don’t burst during roasting. Arrange them on a baking sheet and pop them in the oven for 45 to 55 minutes, until they’re fork-tender and the skins have caramelized just a bit. The naturally sweet, fluffy potatoes make a crave-worthy backdrop for the creamy burrata and zesty pesto.
Step 2: Toast the Walnuts
While the potatoes roast away, grab a skillet and toss in your chopped walnuts. Toast them over medium heat for 3 to 5 minutes, stirring now and then — you’ll know they’re ready as soon as they’re golden, fragrant, and just the right kind of crunchy. These will lend a deep, warm flavor to the Toasted Walnuts & Sage Pesto and provide a delightful texture on top.
Step 3: Blend the Sage Pesto
In a food processor, combine the sage, parsley, minced garlic, Parmesan, lemon juice, and a pinch of salt and pepper. Pulse several times to break everything down. Then, with the motor running, slowly drizzle in the olive oil until you get a thick, lush, green pesto. Taste and add more salt or lemon if you like — this is your chance to make the Toasted Walnuts & Sage Pesto truly your own!
Step 4: Load Up Your Sweet Potatoes
Once your sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the orange flesh gently with a fork. This helps the toppings settle into every nook and cranny. Generously spoon on the freshly blended Toasted Walnuts & Sage Pesto, nestle creamy torn burrata pieces on top, and finish with a hearty sprinkle of your toasted walnuts. Drizzle with a bit more olive oil, and season with extra salt and pepper if you wish.
How to Serve Toasted Walnuts & Sage Pesto
Garnishes
A flourish of extra sage leaves, another dusting of Parmesan, and a crack of fresh black pepper turn each stuffed sweet potato into a work of art. If you love color, scatter a few pomegranate arils or thinly sliced green onions over the top for extra visual pop and a gentle crunch.
Side Dishes
These sweet potatoes are a satisfying meal on their own, but you can round things out with a crisp arugula salad with lemon vinaigrette or maybe a bowl of roasted Brussels sprouts. For a festive table, pair with a simple grain salad or a tangy apple slaw to cut through the richness of the cheese and pesto.
Creative Ways to Present
If you’re serving a crowd, try making mini versions with smaller sweet potatoes, or serve the Toasted Walnuts & Sage Pesto alongside crostini or warm crusty bread as a shareable starter. This pesto even shines as a bold drizzle over hummus or roasted veggies — your imagination is the only limit!
Make Ahead and Storage
Storing Leftovers
Leftover stuffed sweet potatoes keep well in an airtight container in the fridge for up to three days. Store the burrata, pesto, and sweet potatoes separately if you can — this way, you can reheat and assemble everything fresh for peak texture and flavor.
Freezing
You can freeze the sweet potatoes (without toppings) for up to two months. The Toasted Walnuts & Sage Pesto also freezes beautifully — just spoon into an ice cube tray or small container, cover tightly, and thaw as needed. Avoid freezing burrata as it loses its luscious creaminess.
Reheating
To reheat, warm the sweet potatoes in a 350°F oven until hot through. Microwave works in a pinch too! Add fresh burrata and Toasted Walnuts & Sage Pesto just before serving for the creamiest, brightest flavor.
FAQs
Can I make Toasted Walnuts & Sage Pesto ahead of time?
Absolutely! The pesto will keep in the fridge for up to five days. Bring it to room temperature and give it a good stir before serving for the best texture and flavor.
Is there a vegan version of Toasted Walnuts & Sage Pesto?
Yes, simply skip the Parmesan in your pesto (or use a vegan alternative), and swap in a plant-based cheese for the burrata. The flavors still shine and the result is just as satisfying.
What if I don’t have a food processor?
No worries! Chop everything as finely as possible with a sharp knife, then mix together with the olive oil and lemon juice. It’ll be more rustic, but just as tasty.
Can I substitute other nuts in the pesto?
Of course! Pecans or hazelnuts would taste wonderful here. Just make sure to toast them first to bring out their best flavor in your Toasted Walnuts & Sage Pesto.
How do I make it a complete meal?
Toss in some roasted chickpeas, shredded rotisserie chicken, or perhaps a handful of cooked quinoa for extra protein. This makes the dish heartier and perfect for lunch or dinner.
Final Thoughts
I can’t wait for you to try these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto — it’s a recipe that’s packed with comfort, color, and flavor in every single bite. Gather your ingredients, fire up that oven, and treat yourself to this special meal that always earns rave reviews!
Print
Toasted Walnuts & Sage Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are a delicious and comforting dish that is perfect for a cozy dinner. Creamy burrata cheese, crunchy walnuts, and flavorful sage pesto elevate simple sweet potatoes into a gourmet meal.
Ingredients
Sweet Potatoes:
- 4 medium sweet potatoes, scrubbed and pierced with a fork
Sage Pesto:
- 1 cup fresh sage leaves, packed
- 1/2 cup fresh parsley leaves
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil (plus extra for drizzling)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Other Ingredients:
- 8 oz burrata cheese, drained and torn into pieces
- 1/2 cup walnuts, roughly chopped
Instructions
- Preheat the oven and roast sweet potatoes: Preheat the oven to 400°F (200°C). Roast sweet potatoes on a baking sheet for 45 to 55 minutes until fork-tender.
- Toast walnuts: Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes until golden and fragrant. Set aside.
- Make sage pesto: In a food processor, combine sage, parsley, garlic, Parmesan, lemon juice, salt, and pepper. Drizzle in olive oil while blending until smooth.
- Assemble: Slice open cooled sweet potatoes, fluff flesh with a fork. Fill with sage pesto, top with burrata, walnuts, drizzle with olive oil, and season with salt and pepper.
- Serve: Serve warm and enjoy!
Notes
- You can substitute burrata with fresh mozzarella or goat cheese.
- Add roasted chickpeas or shredded chicken for extra protein.
- For a dairy-free version, use plant-based cheese and skip the Parmesan in the pesto.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 470
- Sugar: 9g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg
