Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
If you’re looking for a cozy, nutritious meal that feels like a warm hug on a plate, then these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are just the ticket! This recipe has become a beloved favorite in our household. Not only does it bring vibrant colors and flavors to the table, but it also combines creamy burrata with the nutty crunch of walnuts and the fresh zing of sage pesto. Trust me, once you try it, you’ll find yourself craving it again and again!
Whether it’s a busy weeknight dinner or a special gathering with friends, this dish is incredibly versatile. The combination of sweet potatoes and rich toppings makes it perfect for any occasion. Plus, it’s easy enough to whip up even when you’re short on time!
Why You’ll Love This Recipe
- Quick to Prepare: With just 15 minutes of prep time, you can have this delicious meal ready in no time!
- Family-Friendly: Kids love the sweetness of the potatoes, while adults will appreciate the gourmet flavors.
- Make-Ahead Convenience: Prepare the sage pesto and roast the sweet potatoes ahead of time for an effortless dinner.
- Deliciously Satisfying: The balance of creamy burrata and crunchy walnuts will keep everyone coming back for seconds!
- Wholesome Ingredients: Packed with fresh ingredients, this recipe is as nourishing as it is delightful.
Ingredients You’ll Need
Let’s gather our simple and wholesome ingredients for these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto. Each component adds its own flavor and texture to create a satisfying meal that everyone will enjoy.
For the Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 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
Variations
One of the best things about this recipe is its flexibility! You can easily customize it based on your preferences or what you have on hand. Here are some fun variation ideas:
- Change up the cheese: If burrata isn’t available or you prefer something different, try using ricotta or goat cheese for a unique twist.
- Add some greens: Mix in sautéed spinach or kale for an extra boost of nutrition and flavor.
- Spice it up: Toss in some red pepper flakes or cayenne powder to give your dish a little kick!
- Go nut-free: Swap out nuts altogether if allergies are a concern; just leave them out of the pesto or use sunflower seeds instead.
How to Make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce them several times with a fork. This allows steam to escape while they bake. Coat them lightly with olive oil and season with salt and pepper. Bake for about 45 minutes, or until they’re tender when pierced with a fork. The natural sweetness will intensify during baking!
Step 2: Make the Sage Pesto
While your sweet potatoes are baking, let’s make that delicious sage pesto! In a food processor, combine fresh sage leaves, pine nuts (or walnuts), garlic cloves, lemon juice, olive oil, salt, and pepper. Blend until smooth but still slightly chunky. Taste and adjust seasoning if necessary—this sauce will add a burst of flavor to your sweet potatoes!
Step 3: Prepare the Toppings
Once your sweet potatoes are done baking and have cooled slightly, slice them open lengthwise. Gently fluff up the insides with a fork before adding layers of toppings. Start by spooning generous amounts of burrata into each potato; its creaminess will melt into those fluffy sweet potato interiors beautifully.
Step 4: Assemble Your Dish
Top each stuffed sweet potato with toasted walnuts for crunch and drizzle over that fragrant sage pesto we made earlier. If desired, sprinkle some fresh parsley on top for added color and freshness. Serve warm as a hearty main dish that’s sure to impress!
These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are not only visually stunning but also full of wonderful flavors that come together harmoniously. Enjoy every bite!
Pro Tips for Making Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Creating the perfect stuffed sweet potatoes can be a delightful experience! Here are some tips to elevate your dish and make it even more delicious.
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Choose the right sweet potatoes: Opt for medium-sized sweet potatoes that are firm and free of blemishes. This ensures they cook evenly and have a naturally sweet flavor.
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Bake instead of microwave: Baking sweet potatoes enhances their natural sweetness and gives them a lovely caramelized flavor. Microwaving may save time but won’t provide the same depth of taste.
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Toast walnuts for extra crunch: Lightly toasting the walnuts brings out their nutty flavor and adds a satisfying crunch to your dish. Simply toss them in a dry skillet over medium heat until golden brown, about 5 minutes.
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Make the sage pesto ahead of time: Preparing the sage pesto in advance allows the flavors to meld beautifully, resulting in a more aromatic sauce. Store it in an airtight container in the fridge for up to three days.
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Experiment with toppings: Don’t hesitate to get creative! Adding ingredients like crumbled feta cheese or sliced cherry tomatoes can give your stuffed sweet potatoes an exciting twist.
How to Serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
Presentation can take your meal from simple to spectacular! Here are some ideas on how to serve these stuffed sweet potatoes beautifully.
Garnishes
- Fresh parsley: A sprinkle of chopped fresh parsley not only adds a pop of color but also enhances the dish’s freshness.
- Extra sage leaves: Fried sage leaves can add a crispy texture and intensify the herbaceous flavor of your dish.
Side Dishes
- Mixed Green Salad: A light salad with arugula, cucumber, and a lemon vinaigrette complements the richness of the stuffed sweet potatoes without overwhelming them.
- Roasted Brussels Sprouts: The slightly bitter notes of roasted Brussels sprouts provide a wonderful contrast to the sweetness of the potatoes, making for a balanced meal.
- Quinoa Pilaf: Fluffy quinoa cooked with herbs and vegetables offers additional protein and fiber while lending a nutty flavor that pairs well with the creamy burrata.
- Garlic Bread: Warm, crusty garlic bread serves as an excellent accompaniment for scooping up any extra sage pesto or melted burrata left on your plate.
With these serving suggestions and pro tips, you’re all set to create an inviting meal that friends and family will love! Enjoy every bite!
Make Ahead and Storage
These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto are perfect for meal prep! You can easily prepare them in advance and enjoy them throughout the week.
Storing Leftovers
- Allow the stuffed sweet potatoes to cool completely.
- Place them in an airtight container.
- Store in the refrigerator for up to 3 days.
- Keep the sage pesto separate to maintain its freshness.
Freezing
- Cool the stuffed sweet potatoes completely before freezing.
- Wrap each potato tightly in plastic wrap.
- Place wrapped potatoes in a freezer-safe bag or container.
- They can be frozen for up to 2 months.
Reheating
- For best results, reheat in the oven at 350°F (175°C) until heated through, about 20-25 minutes.
- Alternatively, microwave for 2-3 minutes or until warm, but this may affect texture.
- If reheating from frozen, bake directly from the freezer for about 30-40 minutes until hot.
FAQs
If you have questions about making these delicious Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto, you’re not alone!
Can I use other nuts instead of walnuts?
Yes! Feel free to substitute walnuts with pecans or almonds for a different flavor profile. Each nut adds a unique twist while maintaining that delightful crunch!
How long do the Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto last in the fridge?
Stored properly in an airtight container, they will last up to 3 days. Just remember to keep the sage pesto separate until you’re ready to eat!
Is there a vegan alternative for burrata cheese?
Absolutely! You can use a plant-based mozzarella or cashew cheese as a great alternative for burrata. It will still provide that creamy texture without any animal products.
Can I make the sage pesto ahead of time?
Yes! The sage pesto can be made up to a week in advance. Store it in an airtight container in the fridge and drizzle some olive oil on top to help preserve its vibrant green color.
Final Thoughts
I hope you find joy in making these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto. This dish is not only hearty and flavorful but also brings a comforting warmth that’s perfect for any occasion. Whether it’s a cozy weeknight dinner or meal prepping for busy days ahead, these stuffed sweet potatoes are sure to become a favorite. Enjoy every bite and don’t forget to share your experience—I would love to hear how they turned out!
Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Description
Indulge in the comforting flavors of Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto—a delightful dish that’s both nutritious and satisfying. This recipe is an explosion of vibrant colors and textures, featuring creamy burrata paired with crunchy walnuts and aromatic sage pesto, all nestled within perfectly baked sweet potatoes. Ideal for any occasion, from busy weeknight dinners to special gatherings, this meal is not only quick to prepare but also packed with wholesome ingredients. With just 15 minutes of prep time, you can whip up a dish that will leave everyone craving more.
Ingredients
- 4 medium sweet potatoes
- 2 balls of burrata cheese (approx. 6 oz each)
- 1/2 cup toasted walnuts, roughly chopped
- 1/2 cup fresh sage leaves
- 1/4 cup pine nuts or walnuts (for the pesto)
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 cloves garlic
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and pierce them several times with a fork. Coat with olive oil, season with salt and pepper, and bake for about 45 minutes until tender.
- While baking, blend sage leaves, pine nuts (or walnuts), garlic, lemon juice, olive oil, salt, and pepper in a food processor until smooth.
- After baking, slice open the sweet potatoes lengthwise and fluff the insides. Spoon generous amounts of burrata into each potato.
- Top with toasted walnuts and drizzle sage pesto over each stuffed potato before serving warm.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 330g)
- Calories: 490
- Sugar: 9g
- Sodium: 250mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
