Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

 

Fall is the season for hearty, warming dishes that make the most of autumn’s best ingredients. If you’re looking for a cozy and flavorful recipe to celebrate the season, these Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are the perfect solution. Roasted sweet potatoes provide a naturally sweet base that contrasts beautifully with the creamy burrata, crunchy toasted walnuts, and the earthy, herbaceous flavor of sage pesto. This dish combines rich textures and bold flavors, making it an indulgent yet healthy choice for fall meals.

Ideal for a cozy dinner, a vegetarian main course, or even a side dish at your holiday table, these stuffed sweet potatoes are as versatile as they are delicious. Whether you’re cooking for a special occasion or simply looking to elevate a weeknight meal, this recipe will become a favorite in no time.

Ingredients:

For the Sweet Potatoes:

• 4 medium-sized sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sage Pesto:

• 1/2 cup fresh sage leaves
• 1/2 cup fresh basil leaves
• 1/3 cup toasted walnuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese (optional)
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Topping:

• 2 balls of burrata cheese (about 8 oz)
• 1/2 cup toasted walnuts, roughly chopped
• Fresh sage leaves for garnish (optional)

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash the sweet potatoes and pierce them several times with a fork to allow steam to escape while roasting.
3. Rub each sweet potato with olive oil and season generously with salt and pepper. Place the sweet potatoes on the prepared baking sheet.
4. Roast the sweet potatoes for 45-60 minutes, depending on their size, until they are soft and tender when pierced with a fork.

Step 2: Make the Sage Pesto

1. While the sweet potatoes are roasting, prepare the sage pesto. In a food processor, combine fresh sage leaves, basil leaves, toasted walnuts, garlic, and Parmesan cheese (if using).
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil and lemon juice. Blend until the pesto is smooth and well combined.
4. Season the pesto with salt and pepper to taste. If the pesto is too thick, you can thin it out with a little more olive oil or water. Set aside.

Step 3: Toast the Walnuts

1. Heat a dry skillet over medium heat. Add the chopped walnuts and toast them for 3-5 minutes, stirring frequently, until they are golden brown and fragrant.
2. Remove the walnuts from the skillet and set them aside to cool.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly before handling.
2. Using a knife, carefully slice each sweet potato open lengthwise, being careful not to cut all the way through the bottom. Gently press the sides of the sweet potato to create an opening for the toppings.
3. Tear the burrata into pieces and place it inside each sweet potato, allowing the cheese to melt slightly from the warmth of the potato.
4. Drizzle each stuffed sweet potato with a generous amount of sage pesto.
5. Top with toasted walnuts for added crunch.

Step 5: Garnish and Serve

1. Garnish with a few fresh sage leaves for an added touch of herbaceous flavor, if desired.
2. Serve immediately, allowing the creamy burrata and sage pesto to blend into the sweet potatoes.

Cooking Notes:

• Burrata substitution: If you can’t find burrata, fresh mozzarella or ricotta cheese can be used as a substitute. Both will still offer creaminess, but burrata’s richness is unique.
• Roasting time: Larger sweet potatoes may take closer to an hour to roast fully. You can speed up the process by slicing them in half before roasting, but this may dry them out slightly.
• Sage pesto variations: If you’re not a fan of sage, consider using only basil or swapping it out for another herb like parsley. The walnuts add a unique flavor, but you can also use pine nuts, almonds, or pecans.

Serving Suggestions:

These Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto are perfect as a main course for a vegetarian meal. However, they also pair beautifully with roasted meats like chicken or pork if you’re looking to create a more substantial fall feast. Serve alongside a simple green salad or roasted vegetables like Brussels sprouts or carrots for a complete meal.

For a festive presentation, consider adding a drizzle of honey or balsamic glaze over the top to enhance the sweet and savory contrast. This dish works wonderfully for a special dinner or even as an impressive side at your holiday gathering.

Tips:

• Prepare ahead: The sage pesto can be made ahead of time and stored in the refrigerator for up to 3 days. Toasted walnuts can also be prepared in advance and stored in an airtight container.
• Meal variation: For extra protein, you could add some cooked lentils or chickpeas to the stuffing, or serve the dish alongside a grain like farro or quinoa for a more filling meal.
• Pesto leftovers: Use any leftover sage pesto on pasta, sandwiches, or as a dip for vegetables.

Prep Time:

• 20 minutes

Cooking Time:

• 45-60 minutes

Total Time:

• 1 hour 10 minutes

Nutritional Information (per serving):

• Calories: 420
• Protein: 11g
• Sodium: 290mg
• Fiber: 8g
• Fat: 30g
• Carbohydrates: 36g

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Conclusion:

Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto bring together a delicious harmony of flavors and textures, making it a standout dish for fall. The creamy burrata, sweet roasted potatoes, and the rich, nutty flavor of sage pesto create a comforting yet elevated meal that is perfect for cozy nights or special gatherings. Whether you serve it as a vegetarian main dish or as part of a larger holiday spread, this recipe is bound to impress. Not only does it offer a stunning presentation, but it also delivers rich flavor and nourishment in every bite.

The combination of seasonal ingredients like sweet potatoes, sage, and walnuts make this dish quintessentially autumnal, while the addition of burrata takes it to another level of indulgence. Easy to make yet sophisticated in taste, this recipe will surely become a go-to for those chilly fall evenings.

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