A cozy and elegant dish with creamy burrata, nutty walnuts, and herby sage pesto over roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course / Side Dish
- Method: Roasting
- Cuisine: American / Italian-Inspired
- Diet: Gluten Free
Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes, scrubbed clean
1 tbsp olive oil
Salt and pepper, to taste
For the Walnut Sage Pesto:
½ cup walnuts, toasted
1 cup fresh sage leaves (or ½ sage + ½ parsley for balance)
1 garlic clove
½ cup grated Parmesan cheese
½ cup olive oil
Juice of ½ lemon
Salt and pepper, to taste
To Assemble:
2 balls burrata cheese
¼ cup chopped toasted walnuts
Fresh microgreens or arugula (optional, for garnish)
Flaky sea salt (for serving)
Instructions
Preheat oven to 400°F (200°C).
Roast sweet potatoes: Prick each potato a few times with a fork. Rub with olive oil, season with salt and pepper, and place on a baking sheet. Roast for 45–55 minutes, or until fork-tender.
Make walnut sage pesto: In a food processor, blend toasted walnuts, sage, garlic, Parmesan, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
Split roasted sweet potatoes open lengthwise. Gently fluff the inside with a fork.
Top with torn burrata, spoon over walnut sage pesto, and sprinkle with chopped toasted walnuts.
Garnish with microgreens and a sprinkle of flaky sea salt. Serve warm.
Notes
Burrata can be substituted with fresh mozzarella or goat cheese.
Make pesto in advance and store in the fridge for up to 3 days.
For added flavor, drizzle with a touch of balsamic glaze before serving.
Find it online: https://allrecipesmade.com/stuffed-sweet-potatoes/
