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
Scale
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
