If you’re seeking a dish that beautifully balances sweet, creamy, nutty, and herbaceous flavors, then you have to try my absolutely beloved Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe. This recipe transforms humble baked sweet potatoes into an elegant, comforting meal that feels both nourishing and indulgent. The creamy burrata melts decadently against the sweetness of the potatoes, while the crunchy toasted walnuts add an irresistible texture. Then comes the magical punch of fresh sage pesto, tying everything together with aromatic brightness. It’s a total crowd-pleaser that looks stunning on the plate but is delightfully easy to make at home.
Ingredients You’ll Need
All the ingredients here are simple, fresh, and super impactful. Each one plays a crucial role in elevating this dish from everyday to extraordinary, delivering a perfect blend of taste, texture, and color with minimal fuss.
- Sweet potatoes: Naturally sweet and tender when baked, they serve as the perfect vessel for all the toppings.
- Olive oil: Adds a luscious richness and helps crisp the potato skins.
- Salt and pepper: Essential seasonings that enhance all the flavors without overpowering.
- Burrata cheese: Creamy and indulgent, providing a dreamy contrast to the roasted sweet potatoes.
- Toasted walnuts: Offer a satisfying crunch and earthy flavor that complements the dish beautifully.
- Fresh sage leaves: The herbaceous heart of the pesto, lending a fragrant, slightly peppery note.
- Pine nuts or walnuts: For the pesto base, adding buttery richness and texture.
- Grated Parmesan cheese (optional): Adds a salty umami kick to the pesto for non-vegan versions.
- Garlic cloves: Inject bold, aromatic depth into the pesto.
- Lemon juice: Brings a bright, refreshing zing that balances the richness.
- Fresh parsley (optional): Adds a splash of color and fresh flavor as garnish.
How to Make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them a few times with a fork to allow steam to escape. Rub each with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and roast for about 45 minutes to 1 hour, or until they are tender through and through when pierced with a knife. The roasting will bring out their natural sweetness and give a slightly crisp skin that contrasts beautifully with the soft interior.
Step 2: Prepare the Sage Pesto
While the sweet potatoes are roasting, it’s the perfect time to make the fresh sage pesto. Start by lightly toasting the pine nuts or walnuts in a dry skillet until fragrant and golden. In a food processor, combine the toasted nuts, fresh sage leaves, garlic cloves, grated Parmesan (if using), lemon juice, salt, and pepper. Pulse to combine and then slowly stream in olive oil until you get a smooth, vibrant green sauce. This pesto is the herb-forward soul of the dish, so taste and adjust seasoning as needed to make it sing.
Step 3: Assemble the Stuffed Sweet Potatoes
When the sweet potatoes are tender and have cooled slightly, slice them open lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork to create room for the fillings. Spoon generous dollops of burrata cheese into each potato, letting its creamy texture melt slightly against the warm flesh. Drizzle the sage pesto over the top, then sprinkle with toasted walnuts for a crunchy finish. You can add fresh parsley if you like for color and extra freshness.
How to Serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe
Garnishes
The dish is beautifully finished with a scattering of toasted walnuts that provide delightful texture contrasts. Fresh parsley adds a vibrant pop of color and a subtle herbaceous lift that brightens each bite. A small drizzle of extra virgin olive oil or a squeeze of lemon just before serving can elevate the flavors even more.
Side Dishes
Since these stuffed sweet potatoes are flavorful and hearty, they work wonderfully alongside a crisp green salad lightly dressed with citrus vinaigrette. Roasted seasonal vegetables or a simple quinoa salad also complement the dish, adding freshness and balancing the richness of the burrata and pesto.
Creative Ways to Present
For a dinner party, place each stuffed sweet potato directly on a rustic wooden board or pretty serving plate. Add a dollop of extra pesto on the side and sprinkle the toasted walnuts around for a visually stunning presentation. You might also experiment with garnishing the potatoes with edible flowers or microgreens for a seasonal touch that delights the eye as well as the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the stuffed sweet potatoes separately from the burrata and pesto to maintain their textures. Keep the potatoes in an airtight container in the refrigerator for up to 3 days. The pesto can be stored in a sealed jar with a thin layer of olive oil on top to keep it fresh for up to a week.
Freezing
While the roasted sweet potatoes freeze well, it’s best to freeze them before stuffing. Wrap each roasted potato tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Burrata and fresh pesto do not freeze well, so make those fresh when ready to serve.
Reheating
To reheat, unwrap a roasted sweet potato and warm it gently in a low oven or microwave until heated through. Then stuff it with fresh burrata and pesto for the most satisfying experience, preserving the creamy, fresh qualities that make the dish so special.
FAQs
Can I use regular mozzarella instead of burrata?
While burrata is preferred for its creamy interior, fresh mozzarella can be used as a substitute. It won’t have the same luxurious creaminess but will provide a mild, milky flavor that still complements the sweet potatoes nicely.
Is sage pesto difficult to make?
Not at all! Sage pesto is quite similar to traditional basil pesto and comes together quickly in a food processor. The key is using fresh, fragrant sage leaves and toasting the nuts to bring out their flavor. It’s a fantastic way to add a new twist to your pesto repertoire.
Can I make this dish vegan?
Absolutely! Skip the burrata and use a vegan cheese alternative or creamy avocado slices for richness. Also, omit the Parmesan cheese in the pesto or use a vegan substitute. The toasted walnuts and sage pesto still give this dish plenty of flavor and texture.
How long should I roast the sweet potatoes?
Sweet potatoes typically take between 45 minutes to 1 hour at 400°F to become tender. The timing depends on size, so check by piercing with a knife — it should slide in easily when done.
Can I prepare the pesto in advance?
Yes, sage pesto keeps well in the fridge for up to a week when stored in an airtight container with a drizzle of olive oil on top. You can also freeze it in ice cube trays for convenient portions to use later.
Final Thoughts
I can’t recommend the Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe enough—it’s a dish that feels like a warm hug and looks like a celebration on your plate. Easy to prepare yet bursting with layers of flavor and texture, it’s perfect for weeknight dinners or impressing guests. Once you try it, this recipe will quickly become one of your favorites to come back to again and again!
Print
Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These stuffed sweet potatoes are a comforting and flavorful dish combining the natural sweetness of roasted sweet potatoes with creamy burrata cheese, crunchy toasted walnuts, and a vibrant homemade sage pesto. Perfect as a hearty vegetarian main or an impressive side, this recipe brings together earthy, nutty, and fresh herb flavors with a touch of tang from lemon juice.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Burrata Topping
- 2 balls of burrata cheese (about 6 oz each)
- 1/2 cup toasted walnuts, roughly chopped
- Fresh parsley (optional, for garnish)
For the 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 the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them several times with a fork to allow steam to escape. Rub each potato with olive oil, and season with salt and pepper. Place them on a baking sheet and roast for about 45-50 minutes, or until tender when pierced with a fork.
- Prepare the Sage Pesto: While the potatoes roast, combine fresh sage leaves, pine nuts, grated Parmesan cheese (if using), garlic cloves, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth but still slightly textured. Adjust seasoning to taste and set aside.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts until fragrant and golden brown, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and roughly chop.
- Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are roasted and cool enough to handle, slice them open lengthwise but not all the way through. Gently fluff the insides with a fork to create space for the filling. Divide the burrata cheese between the sweet potatoes, allowing some of the creamy cheese to melt slightly into the potato flesh.
- Add Pesto and Walnuts: Spoon the sage pesto generously over each stuffed sweet potato, then sprinkle with the toasted walnuts for crunch and extra flavor.
- Garnish and Serve: Optionally, garnish with fresh parsley for a pop of color and freshness. Serve immediately while warm.
Notes
- To save time, sweet potatoes can be roasted a day ahead and reheated before serving.
- For a vegan version, omit Parmesan cheese and use a vegan burrata or substitute with cashew cream.
- Walnuts can be swapped for pecans or almonds depending on preference.
- Make the pesto with walnuts instead of pine nuts for a nuttier flavor and pantry-friendly option.
- Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain texture.
