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This is my fall comfort go-to, packed with tons of flavor and just the right hint of treat-yourself. Baking whole sweet potatoes turns them into the silkiest foundation for creamy burrata, warm toasted walnuts, and zesty sage pesto. I love sitting down to this on chilly evenings and always find myself making it again as soon as I spot fresh herbs in the store.
When I served this at my sister’s birthday, everyone was quiet at first bite. Something about that cozy feeling with a little extra flair gets us every time.
Dreamy Ingredients
- Lemon juice: makes all the flavors wake up Fresh is best here
- Olive oil: helps the sage pesto twirl together smoothly and gives roasted potatoes tender skins Get the highest quality you can swing
- Garlic: brings a punch of flavor Young bulbs are milder if you want less bite
- Parmesan cheese: adds that sharp, nutty kick to the pesto Use a wedge of Parmigiano Reggiano if you’ve got it
- Pine nuts or walnuts: bulk up the pesto with either a buttery or bold taste
- Sage leaves: fill the pesto with an earthy scent Look for perky green leaves
- Fresh parsley: lifts everything with extra color and freshness Flat-leaf packs in more taste
- Toasted walnuts: bring a deep crunch Toast them last minute for the best aroma
- Burrata cheese: turns things decadently creamy Rip it open so those soft insides spill out
- Salt and pepper: wake up all the flavors Finish with flaky salt for another layer
- Olive oil: (yep, again) rub it on potatoes before they go in the oven for glossy skins
- Sweet potatoes: sweet, vitamin-packed base with creamy insides Choose firm ones without nicks
Simple Steps
- Top and Serve:
- Finish with toasted walnuts and chopped parsley for that pop of color If there’s leftover pesto drizzle away and serve everything warm so the cheese melts into all the nooks
- Add the Cheese:
- Tear open the burrata by hand then spread pieces all over each potato Let the creamy center ooze through the mash
- Assemble:
- Once baked, pull out the sweet potatoes and give them a five-minute breather Gently slice down the middle and mash just a little with your fork Scoop in a generous dollop of sage pesto and swirl around
- Toast the Walnuts:
- On medium heat in a dry pan, toss the walnuts around for a few minutes till they’re golden and nutty Move them off the heat and chop once cool
- Make the Sage Pesto:
- In a food processor, pile in lemon juice, olive oil, garlic, parmesan, nuts, and fresh sage Pulse till it’s nearly smooth but still a little chunky Give it a taste add salt and pepper, then more olive oil if it’s too thick
- Preheat and Prep:
- Rinse sweet potatoes and dry off completely Stab a few holes with a fork Rub with olive oil then salt and pepper Pop straight onto a parchment-lined tray Roast at four hundred Fahrenheit for about forty-five minutes or till fork-tender
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Toasted walnuts take it over the top—my grandma always tossed sage and walnuts on pasta or salads every autumn and now it’s a fall default in my kitchen too
Easy Storage
After you finish putting everything together, let the potatoes cool all the way then wrap them up or tuck into airtight containers They’ll be delicious for three days in the fridge Heat them back up in the oven or toaster oven for the crispiest outsides and dreamy centers
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Swap Ideas
If you’re out of pine nuts, just go all-in with walnuts for your pesto Vegan cheese or even cashew cream totally works in place of burrata No sage? Baby spinach with basil is a fresh herbal twist too
How to Serve
Serve these as a main with crisp salad or roasted brussels sprouts, or pass out halves as fun appetizers at any dinner hangout They make a cozy side for big holiday spreads too
Background & Flavors
Sweet potatoes have starred in dishes from Peru to the American South Mixing them up with creamy cheese and zingy herbs gives you a brand new way to enjoy all those autumn flavors whether you’re eating alone or throwing a get-together
Frequently Asked Questions
- → How do I toast the walnuts?
Toss the walnuts into a pan (no oil needed) on medium. Stir them around now and then. When they darken a little and start to smell nutty, move them out and let them chill before chopping and dropping onto your potatoes.
- → Is it okay to prep the sage sauce earlier?
Totally! Whip it up and stash in a sealed jar in your fridge. It’ll be good for up to three days. Give it a swirl and maybe splash in a bit of olive oil if it needs loosening.
- → What swaps work instead of burrata?
Fresh mozzarella, ricotta, or your go-to vegan cheese are all solid picks. Or skip the cheese and just do extra sage sauce if you’re skipping dairy.
- → How can I tell if the sweet potatoes are done?
If you poke one with a fork and it slides in super easy, you’re good. The inside should be nice and soft. Usually, 40-45 minutes at 400°F (200°C) does the trick.
- → Can these potatoes get done ahead of time?
You bet. Bake them, put them in the fridge covered, then reheat when you’re ready. Just finish them off with the sauce, cheese, and nuts before serving.