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Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Stuffed Sweet Potatoes with Burrata and Sage Pesto Delight

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto is a gluten-free, vegetarian dish that combines comfort and sophistication.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
For the Sage Pesto
  • 1 cup Fresh Sage Leaves
  • 2 cloves Garlic fresh is best
  • 1/2 cup Toasted Walnuts
  • 1/2 cup Parmesan Cheese or nutritional yeast for vegan
  • 2 tablespoons Lemon Juice fresh enhances flavor
For Serving
  • 8 ounces Burrata Cheese or fresh mozzarella
  • 1/2 cup Toasted Walnuts for garnish

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • food processor
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce their skin several times with a fork. Drizzle olive oil and season with salt and pepper.
  2. Place sweet potatoes on a baking sheet lined with parchment paper and roast for 25–30 minutes until tender.
  3. While roasting, prepare the sage pesto by combining sage leaves, garlic, toasted walnuts, Parmesan cheese, olive oil, and lemon juice in a food processor. Blend until smooth.
  4. Toast additional walnuts in a skillet over medium heat for 3-4 minutes until fragrant and golden brown.
  5. Let roasted sweet potatoes cool, then slice them open lengthwise. Fluff the insides and spoon sage pesto into each potato.
  6. Top each sweet potato with burrata cheese and sprinkle toasted walnuts and fresh sage leaves.
  7. Serve warm and enjoy your Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto.

Nutrition

Serving: 1stuffed sweet potatoCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 2.5mg

Notes

Remember to prick the sweet potatoes before roasting to avoid bursts. Prepare ahead by roasting the sweet potatoes and making the pesto for a quicker meal.

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