Description
Delicious sweet potatoes stuffed with creamy burrata, crunchy walnuts, and vibrant sage pesto.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 balls of burrata cheese (about 6 oz each)
- 1/2 cup toasted walnuts, roughly chopped
- 1/2 cup fresh sage leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, then pierce each one several times with a fork. Rub them with olive oil and season generously with salt and pepper before placing them on a baking sheet.
- Bake for about 45 minutes or until they are tender and easily pierced with a fork.
- While the sweet potatoes are baking, prepare the sage pesto. In a food processor, combine fresh sage leaves, pine nuts, garlic, lemon juice, salt, and pepper. Blend until finely chopped, then slowly drizzle in olive oil while processing until smooth.
- After baking, cut the sweet potatoes down the center. Fluff the insides gently with a fork, scoop a portion of burrata cheese into each potato, then top with sage pesto and sprinkle with toasted walnuts.
- Serve warm and garnish with fresh parsley if desired.
Notes
Choose firm sweet potatoes and don’t skimp on olive oil for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg