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Stuffed Sweet Potatoes with Burrata, Walnuts & Sage Pesto

A delightful blend of creamy burrata, roasted sweet potatoes, and aromatic sage pesto, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium sweet potatoes
  • 8 ounces burrata cheese
  • 1 cup walnuts (toasted) Toast for enhanced flavor.
For the sage pesto
  • 1 cup fresh basil leaves
  • 1 cup fresh sage leaves
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes and prick them all over with a fork.
  3. Place sweet potatoes directly on the oven rack and roast for about 45-60 minutes until soft.
Making the sage pesto
  1. In a food processor, combine toasted walnuts, basil, sage, olive oil, lemon juice, salt and pepper.
  2. Blend until you achieve a vibrant green sauce. Taste and adjust seasoning.
Stuffing the potatoes
  1. Once sweet potatoes are cool enough to handle, slice them open lengthwise.
  2. Scoop out some flesh and mix it into the pesto. Refill potato skins with this mixture.
Final assembly
  1. Spoon burrata cheese into each potato and drizzle with sage pesto.
  2. Sprinkle remaining toasted walnuts on top for extra crunch.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave. The pesto can be made ahead and stored in the fridge.