Description
Stuffed Sweet Potatoes with Burrata, Toasted Walnuts, and Sage Pesto is a comforting, flavor-packed vegetarian dish featuring creamy burrata, earthy sweet potatoes, crunchy walnuts, and vibrant pesto. Perfect for cozy dinners or as an elegant party appetizer.
Ingredients
• 2 large sweet potatoes, sliced into ½-inch thick rounds
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• ½ teaspoon garlic powder
• 4 balls of burrata cheese
• ⅓ cup sage pesto (homemade or store-bought)
• ⅓ cup chopped toasted walnuts
• 1 tablespoon pumpkin seeds (optional)
• Drizzle of extra virgin olive oil for serving
• Crushed red pepper flakes or za’atar (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss sweet potato rounds with olive oil, salt, pepper, and garlic powder.
3. Arrange rounds in a single layer on the sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
4. Toast chopped walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
5. Let sweet potatoes cool slightly, then top each round with a spoonful of sage pesto.
6. Tear burrata balls gently and place on top of pesto-covered rounds.
7. Sprinkle toasted walnuts and optional pumpkin seeds over each round.
8. Drizzle with olive oil and garnish with crushed red pepper flakes or za’atar if desired.
9. Serve warm or at room temperature.
Notes
– Use arugula or basil pesto as a substitute for sage pesto.
– Mozzarella di bufala can replace burrata if unavailable.
– Store leftovers in an airtight container for up to 2 days.
– To reheat, place in oven at 350°F for 5–8 minutes; avoid microwaving.
– Great served as a vegetarian main, appetizer, or side dish.
- Prep Time: 10
- Cook Time: 30
- Method: Oven-Roasted
- Cuisine: American