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stuffed sweet potatoes with burrata walnuts sage pesto recipe
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These roasted sweet potatoes are stuffed with a spicy harissa-spiced burrata and topped with a vibrant walnut sage pesto, creating a comforting and flavorful vegetarian dish. It’s a surprisingly easy recipe that’s sure to impress!
Ingredients
Scale
- 4 medium sweet potatoes (600g / 1.3lb)
- 200g / 7oz burrata cheese
- 1 tbsp / 15ml harissa paste
- 2 tbsp / 30ml olive oil, divided
- 1/4 cup / 60ml extra-virgin olive oil
- 1/2 cup / 60g walnuts, toasted, coarsely chopped
- 1/2 cup / 60g raw walnuts
- 1 cup / 30g packed fresh sage leaves
- 1 clove garlic, minced
- Zest of 1 lemon
- Salt & pepper to taste
- Micro basil or sage leaves for garnish
Instructions
- Roast Sweet Potatoes: Rub sweet potatoes with oil and salt, then roast at 200°C (400°F) for 45-50 minutes until tender.
- Make Walnut Sage Pesto: Blend walnuts, sage, garlic, and lemon zest with olive oil until smooth. Season with salt and pepper.
- Toast Walnuts: Toast remaining walnuts in a dry skillet for 4-5 minutes until golden and fragrant, then chop.
- Scoop & Mash Potatoes: Cut sweet potatoes lengthwise, scoop out flesh (leaving a ¼-inch border), and mash in a bowl.
- Combine Filling: Mix mashed sweet potato with burrata, harissa paste, and remaining olive oil. Season with salt and pepper.
- Stuff & Bake: Stuff sweet potatoes with the burrata mixture, top with pesto and toasted walnuts, and bake for 10-12 minutes until bubbly.
- Garnish & Serve: Garnish with micro greens and serve immediately.
Notes
For optimal creaminess, ensure the burrata is at room temperature. Adjust harissa paste to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sweet potato
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg