Stuffed Sweet Potatoes Burrata

These stuffed sweet potatoes are a weeknight favorite packed with flavor and just the right amount of indulgence. Roasting whole sweet potatoes transforms them into the creamiest base for a cool swirl of burrata, nutty toasted walnuts, and bright sage pesto. It is a dinner you will want to linger over and I keep coming back to it each fall for the comfort and those fresh herbs.

The first time I made this for my sister’s birthday, nobody spoke for the first few minutes of the meal. It was the magic of cozy comfort with just a touch of fancy.

Ingredients

• Sweet potatoes: bring natural sweetness and act as a nutrient-rich base Choose potatoes with smooth skin and no bruises for best texture
• Olive oil: softens the potato skin and helps it roast evenly Go for extra virgin olive oil if possible
• Salt and pepper: are essential for seasoning Use flaky salt for a pop of flavor at the end
• Burrata cheese: gives the dish its oozy creamy center Fresh burrata should be soft and lightly bouncy to the touch
• Toasted walnuts: add deep savory crunch For maximum aroma toast the walnuts just before serving
• Fresh parsley: is ideal for finishing It adds color and extra freshness Use flat-leaf parsley for more flavor
• Sage leaves: infuse the pesto with earthy aroma Look for bright green unblemished leaves
• Pine nuts or walnuts: make the pesto rich and satisfying Pine nuts are buttery while walnuts add robust flavor
• Parmesan cheese: gives the pesto a sharp nutty note Use shaved Parmigiano Reggiano if you can
• Garlic: is key for depth Use young cloves for a milder flavor
• Olive oil: binds the pesto and helps everything blend smoothly Quality oil brings out the herb flavor
• Lemon juice: makes the flavors pop Always use freshly squeezed for brightness

Step-by-Step Instructions

Preheat and Prep:

Scrub the sweet potatoes well under running water and dry them completely Poke the skin a few times with a fork so steam can escape Rub them all over with olive oil and sprinkle them with salt and pepper Place directly onto a parchment lined baking sheet and roast at four hundred degrees Fahrenheit for forty to forty five minutes until a fork slides right in

Make the Sage Pesto:

As the potatoes bake gather fresh sage leaves pine nuts or walnuts parmesan garlic olive oil and lemon juice Combine in a food processor Pulse until everything is finely chopped and almost smooth Taste season with salt and pepper and if it seems thick drizzle in a bit more olive oil until easily spreadable

Toast the Walnuts:

Heat a dry skillet over medium heat When warm add the walnuts Shake or stir frequently for two to four minutes until they smell fragrant and have darkened slightly Remove from heat and chop once cooled

Assemble:

Once the sweet potatoes yield easily to a fork take them out and let them sit for five minutes Carefully slice each one lengthwise and gently mash the insides with a fork to create space Add a spoonful of fresh sage pesto right into the center and swirl it around with the potato

Add the Cheese:

Tear the burrata with your hands and arrange generous pieces over each potato letting some of the creamy insides spill into the crevices

Top and Serve:

Scatter the toasted walnuts over top along with chopped parsley for brightness If you have any extra sage pesto drizzle it as a finishing touch Serve immediately while everything is melty and warm

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I think the toasted walnuts are the real secret—my grandmother always tossed a bit of fresh sage and chopped walnuts over any autumn pasta or salad and now that flavor always means fall in my kitchen

Storage Tips

After assembling let the potatoes cool then wrap them individually or store in airtight containers in the refrigerator They will keep well for up to three days For the best results reheat in the oven or toaster oven to regain the crispy edges and creamy centers

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Ingredient Substitutions

If you are out of pine nuts just use all walnuts in the sage pesto Vegan cheese or a dollop of cashew cream can stand in for the burrata and if sage is hard to find try using baby spinach plus a few leaves of fresh basil for a different but delicious herbal flavor

Serving Suggestions

These potatoes work great as a main dish with a leafy salad or roasted Brussels sprouts on the side They are also fun as a side for a holiday meal or cut in half for appetizers at a cozy dinner party

History and Inspiration

Sweet potatoes have roots in cuisines around the world from the American South to the streets of Peru Pairing them with nutty cheese and herbal pesto is a fresh spin that brings the best of fall flavors to your weeknight or celebration table

Frequently Asked Questions

→ How do I toast walnuts for this dish?

Toast walnuts in a dry skillet over medium heat, stirring for a few minutes until fragrant and golden. Let them cool before chopping and adding to the sweet potatoes.

→ Can I make the sage pesto in advance?

Yes, the sage pesto can be prepared ahead and stored in an airtight container in the fridge for up to three days. Stir before using and add olive oil if needed to refresh the consistency.

→ What can I use instead of burrata?

You can substitute burrata with fresh mozzarella, ricotta, vegan cheese, or even an extra scoop of sage pesto for a dairy-free meal.

→ How do I know when sweet potatoes are fully baked?

Sweet potatoes are done when they yield easily to a fork and the flesh is soft all the way through. Baking typically takes 40–45 minutes at 400°F (200°C).

→ Can I prepare sweet potatoes ahead of time?

Yes, bake the sweet potatoes in advance, store them covered in the refrigerator, and rewarm before assembling with pesto, cheese, and walnuts when ready to serve.