Description
These stuffed sweet potatoes are a delightful blend of sweet, creamy burrata, crunchy walnuts, and vibrant sage pesto, perfect for cozy evenings or family gatherings.
Ingredients
Scale
- 3 medium sweet potatoes
- 1 cup burrata cheese
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves
- 1/2 cup olive oil
- 1 clove garlic
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet and bake for about 45-60 minutes until tender.
- While the potatoes are baking, prepare the sage pesto by blending sage leaves, garlic, olive oil, lemon juice, salt, and pepper in a food processor.
- Once the sweet potatoes are cooked, let them cool slightly, then cut them in half lengthwise and scoop out a small portion of the flesh.
- Fill each sweet potato half with burrata cheese, drizzle with sage pesto, and top with toasted walnuts.
- Serve warm and enjoy!
Notes
For a vegan version, substitute burrata with plant-based cheese. You can also swap walnuts for pecans or almonds. Avoid overmixing the pesto for better texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 30mg