If you’re craving a dish that feels both luxurious and comforting, the Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe is an absolute must-try. This recipe brings together beautifully roasted sweet potatoes that cradle creamy burrata, crunchy toasted walnuts, and a vibrant, fresh sage pesto that bursts with flavor. Each ingredient plays a starring role, creating a perfect harmony of textures and tastes that make this dish as satisfying as it is impressive. Whether you’re serving it for a cozy dinner or as a show-stopping side, this recipe feels like a heartfelt gift to your taste buds.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating a dish packed with contrasts and flavor layers. From the creamy richness of burrata to the woodsy aroma of sage pesto, every element enhances the sweet potatoes in its own special way.
- 4 medium sweet potatoes: The naturally sweet, tender base that soaks up all the flavors beautifully.
- 1 tablespoon olive oil: Used to roast the sweet potatoes to golden perfection with a silky finish.
- Salt and pepper, to taste: Essential seasonings that bring out the best in every ingredient.
- 2 balls of burrata cheese (about 6 oz each): Offers a luscious, creamy center that melts delightfully against the warm potatoes.
- 1/2 cup toasted walnuts, roughly chopped: Adds a satisfying crunch and nutty depth to the dish.
- Fresh parsley (optional, for garnish): Brings a fresh, herbaceous note and visual brightness.
- 1/2 cup fresh sage leaves: The key herb for the aromatic and flavorful pesto.
- 1/4 cup pine nuts (or walnuts): Provides body and texture to the pesto with a toasty flavor.
- 1/4 cup grated Parmesan cheese (optional for a non-vegan version): Adds a savory, umami punch to the pesto.
- 2 cloves garlic: Gives the pesto a gentle but spirited kick.
- 1/4 cup olive oil: Helps blend the pesto into a luscious, smooth sauce.
- 1 tablespoon lemon juice: Brings brightness and balances the richness of cheese and nuts in the pesto.
- Salt and pepper, to taste: To round out and enhance the green, earthy flavors of the pesto.
How to Make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe
Step 1: Roast the Sweet Potatoes
First, preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly, then prick them a few times with a fork to allow steam to escape while baking. Rub each potato with olive oil and season generously with salt and pepper. Place them directly on the oven rack or a baking sheet and roast until tender, about 45 minutes to 1 hour, depending on size. You’ll know they’re done when a knife easily slides through.
Step 2: Prepare the Sage Pesto
While the potatoes roast, get started on the sage pesto. Toast the pine nuts or walnuts lightly in a dry skillet until fragrant and golden. In a food processor or blender, combine the fresh sage leaves, toasted nuts, garlic cloves, Parmesan if using, lemon juice, and olive oil. Blend until smooth but still with a bit of texture. Season with salt and pepper to fit your taste. This pesto is the vibrant green heart of the dish, offering a herby and nutty richness that will tie all ingredients together.
Step 3: Toast the Walnuts
Take your chopped walnuts and toast them on medium heat in a dry skillet for just a few minutes, stirring frequently to prevent burning. This quick step uplifts their flavor and adds a toasty crunch that complements the soft burrata beautifully.
Step 4: Assemble Your Stuffed Sweet Potatoes
Once the potatoes are roasted and cool enough to handle, slice them open lengthwise but keep them intact at the base. Fluff the insides gently with a fork to create a cozy bed for the fillings. Spoon on generous amounts of pesto, then nestle in halves or chunks of burrata so it slightly melts on the warm potato. Sprinkle the toasted walnuts on top and, if you like, finish with fresh parsley for color and freshness.
How to Serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe
Garnishes
Fresh parsley is a classic garnish here—its vibrant green color brightens the plate and adds a mild herbal note that contrasts nicely with the rich cheese and nuts. If you love a bit of heat, a few red pepper flakes sprinkled on top bring an exciting kick without overpowering the dish.
Side Dishes
This hearty recipe stands well on its own but pairs wonderfully with crisp, refreshing salads like arugula with lemon vinaigrette or a simple cucumber and tomato salad. For a more substantial meal, roasted seasonal vegetables or a light grain like quinoa or farro add healthy balance and texture.
Creative Ways to Present
Serving these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe on rustic wooden boards or simple white plates allows the colors and textures to pop. For a fun twist, try portioning the stuffing onto roasted sweet potato rounds as elegant bite-sized appetizers at your next gathering. You can also switch up nuts or herbs in the pesto to suit your mood and season.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, the sweet potatoes with toppings can be stored in an airtight container in the refrigerator for up to 2 days. To avoid the burrata becoming too weepy, it’s best to store it separately and add just before serving again.
Freezing
Roasted sweet potatoes freeze well, but this particular recipe is best enjoyed fresh to maintain the creamy and crunchy textures. If you want to freeze, remove the burrata and pesto first and freeze the potatoes alone. When ready to eat, thaw thoroughly and reassemble.
Reheating
Reheat the sweet potatoes gently in a 350°F (175°C) oven until warmed through. Add fresh burrata and pesto afterward to preserve their flavors and creamy textures. Avoid microwaving for the best results, as it can make the cheese grainy and the potatoes soggy.
FAQs
Can I use regular mozzarella instead of burrata?
You can substitute mozzarella, but burrata has a uniquely creamy center that adds a luxurious texture. If you use mozzarella, consider adding a dash of cream or ricotta for more richness.
Is this recipe vegan-friendly?
With Parmesan cheese and burrata in the original recipe, it’s not vegan by default. However, you can replace the cheese with vegan alternatives or omit Parmesan in the pesto for a delicious plant-based version.
How do I store leftover stuffed sweet potatoes?
Store leftovers in an airtight container in the fridge for up to 2 days, keeping the burrata separate to maintain its texture. Reheat gently before serving.
What other nuts can I use in the pesto?
Walnuts, pine nuts, or even almonds work beautifully. Toasting them brings out their flavor, adding depth to the pesto’s flavor profile.
Can I prepare the pesto in advance?
Absolutely! The pesto can be made up to 3 days ahead and kept in the refrigerator in an airtight container, with a thin layer of olive oil on top to prevent browning.
Final Thoughts
There’s something truly special about the Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe that makes it a standout on any table. The warm, sweet base paired with creamy, crunchy, and herbaceous toppings creates a dish that feels both comforting and elegant. If you’re looking for a recipe that’s easy to make yet impressive enough to share, I wholeheartedly encourage you to give this one a go. Your taste buds will thank you!
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Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Deliciously roasted sweet potatoes stuffed with creamy burrata cheese, crunchy toasted walnuts, and flavorful homemade sage pesto. This recipe offers a perfect balance of savory, nutty, and fresh herbal flavors, making it a delightful vegetarian main or side dish.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
Filling
- 2 balls of burrata cheese (about 6 oz each)
- 1/2 cup toasted walnuts, roughly chopped
- Fresh parsley (optional, for garnish)
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
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat dry. Pierce each potato several times with a fork. Rub them lightly with olive oil and sprinkle with salt and pepper. Place the sweet potatoes on a baking sheet and roast for about 45-50 minutes, or until they are tender when pierced with a fork.
- Prepare Sage Pesto: While the sweet potatoes are roasting, make the sage pesto. In a food processor, combine the fresh sage leaves, pine nuts (or walnuts), grated Parmesan cheese, garlic cloves, lemon juice, salt, and pepper. Pulse to blend the ingredients. With the machine running, slowly drizzle in the olive oil until a smooth pesto forms. Adjust seasoning if needed.
- Toast Walnuts: In a dry skillet over medium heat, toast the walnuts until fragrant and lightly browned, about 3-5 minutes, stirring frequently to prevent burning. Remove from heat and roughly chop if whole.
- Assemble Stuffed Potatoes: Once sweet potatoes have cooled slightly, slice each one lengthwise down the center, creating an opening. Gently fluff the insides with a fork. Divide the burrata cheese evenly, placing a ball or large spoonful inside each sweet potato.
- Add Toppings and Serve: Spoon the sage pesto over the burrata-filled sweet potatoes. Sprinkle the toasted walnuts on top. Garnish with fresh parsley if desired. Serve warm as a comforting and elegant vegetarian dish.
Notes
- For a vegan version, omit the burrata and Parmesan cheese and substitute with vegan cheese alternatives or extra toasted nuts for texture.
- Sweet potatoes can be roasted in advance and reheated before assembling.
- Use walnuts in both the pesto and topping if pine nuts are not available.
- Leftover pesto keeps well refrigerated in a sealed container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
