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
Scale
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
