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
Scale
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.
