Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Name: Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 servings
Ingredients: 4 medium sweet potatoes; 1 tbsp olive oil; Salt and pepper, to taste; 2 balls of burrata cheese (about 6 oz each); 0.5 cup toasted walnuts, roughly chopped; Fresh parsley (optional, for garnish); 0.5 cup fresh sage leaves; 0.25 cup pine nuts (or walnuts); 0.25 cup grated Parmesan cheese (optional for a non-vegan version); 2 clove garlic; 0.25 cup olive oil; 1 tbsp lemon juice; Salt and pepper, to taste

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto offer a perfect combination of creamy, nutty, and savory flavors. The soft sweetness of the baked sweet potatoes pairs beautifully with rich burrata cheese and a fresh, aromatic sage pesto, making it a hearty, satisfying meal.

EvaWestonRDN_WNW

Prep15 min

Cook45 min

Total1 hr

Servings1

Difficultymedium

Ingredients

4 mediumsweet potatoes
1 tbspolive oil
Salt and pepper, to taste
2balls of burrata cheese (about 6 oz each)
0.5 cuptoasted walnuts, roughly chopped
Fresh parsley (optional, for garnish)
0.5 cupfresh sage leaves
0.25 cuppine nuts (or walnuts)
0.25 cupgrated Parmesan cheese (optional for a non-vegan version)
2 clovegarlic
0.25 cupolive oil
1 tbsplemon juice
Salt and pepper, to taste

Instructions

1
Preheat the oven to 400°F. Scrub the sweet potatoes as well and pierce with a fork or knife. Rub olive oil over the sweet potatoes. Place the sweet potatoes on a baking sheet, lined with parchment paper makes for an easy cleanup! Bake for 40 to 45 minutes or until tender one pierced with a fork.
2
If using walnuts or any nut, put them on a baking sheet or an improvised foil made baking sheet and toast in the oven while the sweet potatoes are baking. This happens pretty quickly at 400°F. So check every few minutes. When you smell that toasted nutty smell in the kitchen they’re done.
3
After the nuts are cool, and while the potatoes are still baking, combine the sage, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice if using. Pulse until the mixture is smooth. You can add a bit more olive oil if it’s not the consistency you prefer. This makes a fair amount of pesto, you can save it up to one week in the refrigerator or freeze in tablespoon portions for future use. This stage pesto is a great addition to a nice piece of fish or a salad dressing.
4
Pull the sweet potatoes when they’re ready and allow them to cool slightly before serving. Assemble the sweet potatoes, topping with burrata or goat cheese, then sage pesto.
5
Alternately, you can put out the cheese pesto, sweet potatoes and some toasted nuts as well as any additional toppings in a sweet potato bar style so everyone can make what they prefer. At Thanksgiving you can put out marshmallows, toasted pecans and a little brown sugar in ramekins, as well as the pesto, toasted walnuts, or pecans, and cheese. This is a great alternative to sweet potato casserole! Bonus if you have a crème brûlée torch for guests to melt their marshmallows.