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

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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.