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Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Stuffed Sweet Potatoes with Burrata & Sage Pesto Delight

A comforting blend of sweet potatoes, creamy burrata, toasted walnuts, and vibrant sage pesto—perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 stuffed sweet potatoes
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes
For the Pesto
  • 1 cup Fresh Sage Leaves
  • 2 cloves Garlic or garlic powder
  • 1/2 cup Parmesan Cheese or nutritional yeast for vegan option
  • 1/2 cup Olive Oil or avocado oil
  • 2 tablespoons Lemon Juice or apple cider vinegar
For the Toppings
  • 8 ounces Burrata or fresh mozzarella
  • 1/2 cup Toasted Walnuts or pecans/pine nuts

Equipment

  • oven
  • Blender
  • Baking Sheet
  • Pan

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until tender.
  2. For the pesto, combine sage leaves, garlic, toasted walnuts, Parmesan, olive oil, and lemon juice in a blender. Blend until smooth and creamy.
  3. In a separate pan, toast additional walnuts over medium heat for 3-4 minutes until fragrant.
  4. Once roasted, slice the sweet potatoes open, fluff the insides with a fork, and fill with homemade sage pesto. Top with burrata and toasted walnuts.
  5. Garnish with fresh sage leaves and enjoy warm.

Nutrition

Serving: 1stuffed sweet potatoCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 7gSugar: 8gVitamin A: 12000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For extra flavor, add a drizzle of balsamic reduction and serve with a light salad or roasted vegetables.

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