Stuffed Sweet Potatoes Burrata Sage

These stuffed sweet potatoes bring together the gentle sweetness of roasted tubers with ultra creamy burrata, a crunchy walnut topping, and savory sage pesto. This is my go-to vegetarian comfort dinner whenever I crave something rich and fresh but also crave a cozy baked meal that feels special enough for guests or weeknights alike.

I fell in love with these when a friend brought them to a fall potluck and I could not stop thinking about the flavor trio. Now we whip up a batch on Sunday nights and the leftovers make the best work lunches.

Ingredients

• Sweet potatoes: choose ones that feel firm with blemish free skin for best flavor and baking texture
• Olive oil: coats the potatoes and helps toast the nuts select a good quality extra virgin oil for best taste
• Salt and cracked pepper: pulls out the flavors of each element use flaky sea salt for a little crunch if you have it
• Burrata cheese: brings creaminess and richness opt for very fresh burrata found near the mozzarella in the cheese fridge
• Toasted walnuts: add crunch and nutty flavor toast them for extra depth and use fresh nuts for best results
• Fresh parsley: gives a pop of green color and freshness flat leaf is ideal but any will work
• Sage leaves: choose ones that are velvety and richly colored to deliver that true autumnal herb flavor
• Pine nuts or walnuts: both give classic pesto body but walnuts make this even more robust use whichever you love
• Parmesan cheese: gives a sharp salty note skip or swap if keeping this vegan use a block and grate it yourself for extra flavor
• Garlic: adds boldness and warmth peel fresh cloves for stronger taste
• Olive oil: makes everything blend smoothly and gives a rich mouthfeel
• Lemon juice: brings brightness and balances the richness use freshly squeezed if possible

Step-by-Step Instructions

Roast the Sweet Potatoes:

Wash the sweet potatoes thoroughly using a brush if needed to remove all dirt. Dry them well with a towel. Prick each potato several times with a fork to let steam escape as they cook. Place them on a parchment lined baking sheet and rub with a drizzle of olive oil plus a pinch of salt and pepper. Roast in a 400 degree oven for about 45 minutes until a knife slides through with no firmness at the center.

Make Sage Pesto:

While sweet potatoes bake add sage leaves pine nuts or walnuts Parmesan if using garlic and lemon juice to a food processor. Pour in the olive oil and season with a pinch of salt and pepper. Pulse everything until creamy scraping down the sides as needed. If your pesto feels too thick add a splash more olive oil until it is spreadable and spoonable.

Toast the Walnuts:

Heat a dry skillet over medium and add the chopped walnuts. Stir or toss frequently for about five minutes until they smell fragrant and are just golden brown. Sprinkle with a pinch of salt as soon as they come off the heat. Let them cool before topping the dish.

Assemble and Stuff:

When the sweet potatoes are soft and cool enough to handle cut them down the middle lengthwise to expose the tender inside. Use a fork to gently fluff and mash the flesh to make room for fillings. Spoon one to two tablespoons of sage pesto into each one and use the fork to gently swirl it into the flesh.

Add Cheese and Walnuts:

Tear the burrata with your hands into rustic chunks and arrange all over the top of each sweet potato. Sprinkle toasted walnuts generously over each so every bite gets a little crunch. If you like finish everything with a small handful of chopped fresh parsley.

Serve:

Transfer stuffed sweet potatoes to plates while still warm and drizzle any leftover pesto over the top. Enjoy immediately for the best texture and creaminess from the cheese.

Save

Watching my niece spoon the sage pesto right out of the blender and heap it onto her potato was a total delight and now she requests sage pesto at nearly every family meal. Burrata is my personal favorite treat and its creaminess just melts into the hot potato for an unmatched richness.

Storage tips

This dish keeps well with components stored separately for up to three days in the fridge. Assemble just before serving to keep the toppings fresh. You can also reheat the sweet potatoes on a baking sheet at 350 degrees until warmed through then add the burrata and pesto.

Ingredient substitutions

If you cannot find burrata use fresh mozzarella torn into pieces for a similar milky creaminess. For the pesto swap in basil or spinach if sage feels too bold though the unique flavor is key here. Toasted pecans can also be used instead of walnuts if preferred.

Serving suggestions

Serve these as a main dish paired with a simple arugula salad or a soup. For gatherings you can make mini versions with baby sweet potatoes. They are hearty enough for a vegetarian dinner but also work well alongside grilled meats as a vibrant side.

Cultural context

Sweet potatoes have a rich history in global kitchens from American Southern cuisine to Japanese street snacks. Sage is a classic pairing in Italian and Mediterranean dishes especially in the fall and winter. Combining burrata and pesto reflects a creative modern twist on these traditional flavors.

Recipe FAQs

→ Can I use a different cheese instead of burrata?

Yes, fresh mozzarella or ricotta can be used in place of burrata for a similar creamy texture and mild flavor.

→ How can I make this vegan?

Omit the burrata or substitute it with your favorite vegan cheese, or add more pesto for extra flavor and creaminess.

→ Is it necessary to toast the walnuts?

Toasting walnuts enhances their flavor and adds a delightful crunch to the dish, but you can use raw walnuts if you prefer.

→ How far ahead can I prep the sweet potatoes?

You can roast sweet potatoes up to two days in advance and reheat them before assembling with toppings and pesto.

→ What can I use instead of sage in the pesto?

Fresh basil, parsley, or a mix of soft herbs can be substituted for sage to create a different, but equally vibrant, pesto.