Stuffed Sweet Potatoes Burrata Walnuts Sage (Print Version)

Baked sweet potatoes with burrata, crunchy walnuts, and fragrant sage pesto for a hearty, flavorful dish.

# Ingredients:

→ Stuffed Sweet Potatoes

01 - 4 medium sweet potatoes
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 2 balls burrata cheese (approximately 170 grams each)
06 - 120 grams toasted walnuts, roughly chopped
07 - Fresh parsley, finely chopped (optional, for garnish)

→ Sage Pesto

08 - 15 grams fresh sage leaves
09 - 30 grams pine nuts or walnuts
10 - 25 grams grated Parmesan cheese (optional)
11 - 2 garlic cloves
12 - 60 millilitres olive oil
13 - 1 tablespoon lemon juice
14 - Salt, to taste
15 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 200°C. Scrub sweet potatoes and pierce each a few times with a fork. Drizzle with olive oil, season with salt and pepper, and place on a parchment-lined baking tray. Bake for 40 to 45 minutes, or until tender when pierced with a fork.
02 - While sweet potatoes bake, combine sage leaves, pine nuts or walnuts, Parmesan (if using), garlic, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until smooth and well combined. Adjust olive oil for consistency if needed.
03 - Remove sweet potatoes from oven. Slice lengthwise down the centre and gently fluff the flesh with a fork to create space for fillings.
04 - Spoon sage pesto generously into each sweet potato, distributing evenly.
05 - Tear burrata into smaller pieces and arrange over each potato. Sprinkle toasted walnuts on top. Garnish with fresh parsley if desired.
06 - Drizzle with any extra pesto and serve immediately while warm. Enjoy the combination of creamy burrata, nutty walnuts, and herby sage pesto.

# Notes:

01 - For a vegan option, omit burrata cheese and Parmesan, substituting with vegan cheese or an extra spoonful of pesto.
02 - Sweet potatoes can be roasted up to two days ahead and reheated before assembling.
03 - For deeper flavour, toast walnuts with a splash of olive oil and sea salt before chopping.

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