Stuffed Sweet Potatoes Burrata (Print Version)
# Ingredients:
→ Stuffed Sweet Potatoes
01 -
4 medium sweet potatoes
02 -
15 ml olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
2 balls burrata cheese (approximately 170 g each)
06 -
60 g toasted walnuts, roughly chopped
07 -
Fresh parsley, chopped (optional, for garnish)
→ Sage Pesto
08 -
15 g fresh sage leaves
09 -
30 g pine nuts or walnuts
10 -
20 g grated Parmesan cheese (optional)
11 -
2 garlic cloves
12 -
60 ml olive oil
13 -
15 ml lemon juice
14 -
Salt, to taste
15 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Set the oven to 200°C. Line a baking sheet with parchment paper.
02 -
Scrub each sweet potato and pierce several times with a fork. Arrange on the baking sheet, drizzle with 15 ml olive oil, and season with salt and pepper. Bake for 40-45 minutes until tender when pierced with a fork.
03 -
While potatoes bake, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Stir often for even toasting, then remove from heat and roughly chop.
04 -
In a food processor, combine sage leaves, pine nuts or walnuts, Parmesan cheese if using, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth. If too thick, incorporate extra olive oil for the desired consistency.
05 -
When potatoes are cooked, slice each lengthwise. Gently fluff the interior with a fork. Spoon sage pesto into each cavity.
06 -
Tear the burrata into pieces and place over each stuffed potato. Scatter toasted walnuts and, if desired, garnish with chopped parsley. Drizzle with extra pesto before serving. Serve warm.
# Notes:
01 -
For a vegan adaptation, omit burrata and Parmesan or replace with vegan cheese alternatives.
02 -
Sweet potatoes can be roasted up to two days ahead and refrigerated until ready to assemble.
03 -
To enhance walnut flavor, toast with a drizzle of olive oil and a pinch of sea salt before using.