If you’re looking for a dish that beautifully balances comfort and elegance, this Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto Recipe is exactly what you need. The natural sweetness of perfectly roasted sweet potatoes pairs exquisitely with creamy burrata, the earthy crunch of toasted walnuts, and the vibrant herbaceousness of fresh sage pesto. It’s a colorful, satisfying meal that looks stunning on the plate and feels like a warm hug with every bite. Whether for a cozy weeknight dinner or impressing guests at your next gathering, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
Simple ingredients can make magic happen, and here, each one brings something special to the table—from the sweetness and softness of the potatoes to the nutty crunch and fresh, green zest of the pesto. Together, they create a symphony of flavors and textures that make this dish truly memorable.
- 4 medium sweet potatoes: The star base, naturally sweet and tender when roasted to perfection.
- 2 tablespoons olive oil, divided: Helps roast the potatoes to a lovely crisp skin and blends into the pesto for richness.
- 1 teaspoon kosher salt: Enhances all the flavors, balancing sweetness and richness.
- ½ teaspoon black pepper: Adds a subtle heat and depth.
- ½ cup raw walnuts: Toasting these brings out a deep, nutty crunch that contrasts beautifully with creamy burrata.
- 1 cup fresh sage leaves, loosely packed: Provides fresh, aromatic herbaceousness in the pesto.
- 1 small garlic clove: Adds a burst of savory flavor in the pesto without overpowering.
- ¼ cup grated Parmesan cheese: Imparts savory umami, binding the pesto flavors intricately.
- ⅓ cup extra virgin olive oil: Blends ingredients smoothly into a vibrant, silky pesto.
- 1 tablespoon lemon juice: Adds brightness and a slight tang to the pesto, awakening the palate.
- 8 ounces burrata cheese, torn into pieces: The creamy, luscious topping that melts gently into the warm potato.
- Optional crushed red pepper flakes: For those who like a little spicy kick as a final flourish.
How to Make Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Give your sweet potatoes a good scrub to remove any dirt, then pierce each one several times with a fork so steam can escape while roasting. Rub them with a tablespoon of olive oil to help the skin crisp up, and season with kosher salt and black pepper. Pop the potatoes into the oven and roast for 45 to 55 minutes until they become tender right through—this part is key because a perfectly soft potato interior creates the ideal canvas for all the delicious toppings.
Step 2: Toast the Walnuts
While the potatoes are roasting, place the raw walnuts in a dry skillet over medium heat. Toast them for about 3 to 5 minutes, stirring often until they become fragrant and start turning golden brown. This toasting process unlocks their rich nutty flavor and creates a satisfying crunch. Be careful not to burn them, as walnuts can go from browned to bitter quickly. Once toasted, set them aside to cool.
Step 3: Prepare the Sage Pesto
Now, let’s craft that bright, fresh pesto. In a food processor, combine fresh sage leaves, a small garlic clove, grated Parmesan, lemon juice, and the remaining olive oil. Pulse and blend everything until it reaches a mostly smooth consistency, scraping down the sides as necessary. The pesto should be vibrant green and bursting with herbaceous flavor. Season it with salt and pepper to balance the lemon and garlic perfectly. This pesto is what elevates the whole dish, bringing that garden-fresh touch.
Step 4: Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are out of the oven, split them open lengthwise with a knife and gently fluff the insides with a fork to create a soft bed for toppings. Spoon the luscious sage pesto generously over each potato, then scatter pieces of creamy burrata on top so it slowly melts into the warm flesh. Finally, sprinkle the toasted walnuts over everything, providing a delightful crunch and contrast. Finish with crushed red pepper flakes if you like that extra bit of heat. Serve immediately for maximum deliciousness.
How to Serve Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto Recipe
Garnishes
This dish is already rich in flavors and texture, but adding a few thoughtful garnishes can turn it from lovely to show-stopping. Fresh sage leaves can be scattered on top for color and aroma, while a drizzle of high-quality olive oil adds a glossy finish. If you like a bit of brightness, a sprinkle of lemon zest really wakes up the dish. Don’t underestimate the visual and taste impact of these simple touches!
Side Dishes
Pairing these stuffed sweet potatoes with light, fresh sides keeps the meal balanced. A crisp green salad with a citrus vinaigrette or roasted Brussels sprouts with balsamic reduction complements the creamy, nutty main dish beautifully. You could also opt for steamed asparagus or a simple arugula salad with shaved Parmesan to keep things bright and fresh on the plate.
Creative Ways to Present
For dinner parties or special occasions, presentation matters as much as flavor. Serve your Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto Recipe on rustic wooden boards or elegant white plates to really let the colors pop. Try adding edible flowers or microgreens for a dash of sophistication. Even slicing the potatoes into smaller bite-sized pieces makes a fantastic appetizer or shared platter option.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, store the sweet potatoes, pesto, and toppings separately in airtight containers in the refrigerator. The pesto will keep fresh for up to three days, while the roasted potatoes can last about two days without losing their great texture.
Freezing
Because of the delicate texture of burrata, it’s best not to freeze the stuffed sweet potatoes once fully assembled. However, you can freeze the roasted sweet potatoes and pesto separately. When ready to eat, thaw and reheat the potatoes, then top them fresh with burrata and toasted walnuts.
Reheating
Reheat roasted sweet potatoes in a warm oven at 350°F until heated through, which usually takes about 10 to 15 minutes. Avoid microwaving if possible, as it can make the potato soggy. After warming, add fresh sage pesto, burrata, and toasted walnuts just before serving to maintain their textures and flavors.
FAQs
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans make a wonderful substitute and offer a slightly sweeter, buttery crunch that pairs beautifully with the sweet potatoes and burrata. Just toast them the same way as walnuts for the best flavor.
Is there a way to make this recipe vegan?
You can swap out the burrata for a plant-based cheese or a creamy cashew cheese spread. For the Parmesan in the pesto, use nutritional yeast or a vegan Parmesan alternative. The dish will still have plenty of flavor and texture!
How spicy is this recipe with the optional crushed red pepper flakes?
The crushed red pepper flakes are completely optional and can be adjusted to taste. They add a gentle warmth that complements the richness but won’t overpower the delicate flavors. Feel free to skip them if you prefer mild dishes.
Can I prepare the sage pesto ahead of time?
Yes! The sage pesto is fantastic prepared ahead and kept refrigerated in a sealed container for up to three days. This makes assembling the stuffed sweet potatoes quick and easy when you’re ready to serve.
What if I don’t have a food processor for the pesto?
No worries! You can finely chop the sage and garlic by hand and then whisk them together with grated Parmesan, lemon juice, and olive oil for a rustic, chunky pesto variation. It won’t be quite as smooth but will still be delicious and full of flavor.
Final Thoughts
This Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto Recipe is a wonderful celebration of seasonal flavors and textures all in one cozy, inviting dish. Whether you’re cooking for family or entertaining friends, it’s bound to impress and satisfy. So go ahead, give it a try—you might just find a new favorite recipe to cherish year-round.
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Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto offer a delightful combination of creamy burrata cheese, crunchy toasted walnuts, and aromatic sage pesto over naturally sweet roasted sweet potatoes. This vegetarian and gluten-free main course is perfect for a comforting fall dinner, delivering a hearty, flavorful meal with a balance of textures and fresh herbal notes.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Walnuts
- ½ cup raw walnuts
Sage Pesto
- 1 cup fresh sage leaves, loosely packed
- 1 small garlic clove
- ¼ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Toppings
- 8 ounces burrata cheese, torn into pieces
- Optional crushed red pepper flakes, for garnish
Instructions
- Preheat and prepare sweet potatoes: Preheat the oven to 400°F and line a baking sheet with parchment paper. Scrub the sweet potatoes thoroughly and pierce each several times with a fork. Rub the potatoes with 1 tablespoon olive oil and season with kosher salt and black pepper.
- Roast sweet potatoes: Place the sweet potatoes on the prepared baking sheet and roast in the oven for 45 to 55 minutes, or until completely tender when pierced with a fork.
- Toast walnuts: While the sweet potatoes roast, heat a dry skillet over medium heat and toast the walnuts for 3 to 5 minutes until fragrant and lightly browned. Remove from heat and set aside.
- Make the sage pesto: In a food processor, combine fresh sage leaves, garlic, grated Parmesan cheese, lemon juice, and the remaining olive oil. Blend until mostly smooth, scraping down the sides as needed. Season with salt and pepper to taste.
- Assemble the stuffed sweet potatoes: Once roasted, split each sweet potato open lengthwise and gently fluff the insides with a fork. Spoon a generous amount of sage pesto over each sweet potato, then top with torn pieces of burrata and toasted walnuts.
- Garnish and serve: Optionally, sprinkle crushed red pepper flakes over the stuffed sweet potatoes for a hint of heat. Serve warm and enjoy.
Notes
- You can substitute pecans for the walnuts if preferred.
- Ricotta or fresh mozzarella cheese can be used instead of burrata for a different texture and flavor.
- Leftover sage pesto can be stored in an airtight container in the refrigerator for up to three days.
