Burrata Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ Loaded Sweet Potatoes
01 -
4 medium-sized sweet potatoes
02 -
15 ml olive oil
03 -
Salt to your taste
04 -
Ground black pepper to your taste
05 -
2 burrata balls (about 170 g each)
06 -
60 g toasted and chopped walnuts
07 -
Chopped fresh parsley, if you want, for topping
→ Pesto with Sage
08 -
15 g fresh sage
09 -
30 g pine nuts or walnuts
10 -
20 g grated Parmesan (add if you like)
11 -
2 garlic cloves
12 -
60 ml olive oil
13 -
15 ml lemon juice
14 -
Salt as you like
15 -
Black pepper, freshly cracked, to taste
# Instructions:
01 -
Crank up your oven to 200°C. Lay some parchment paper on a baking sheet so nothing sticks.
02 -
Give those sweet potatoes a good scrub and poke them with a fork here and there. Put them on the prepared sheet, pour over the olive oil, sprinkle salt and pepper. Pop them in the oven for 40–45 minutes. They're ready when a fork slides in easily.
03 -
While potatoes cook, toss walnuts into a dry pan on medium. Toast for 3–5 minutes till they smell nutty, stirring so they don't burn. Remove from the heat and chop them up.
04 -
Toss sage, nuts, Parmesan if you’re using it, garlic, olive oil, lemon juice, salt, and pepper into your food processor. Blitz till it’s nice and smooth. Too thick? Add a splash more oil till it loosens up.
05 -
When the potatoes are done, split them longways. Fluff up their insides with a fork. Scoop some sage pesto into each one.
06 -
Rip up the burrata and pile it on top of the stuffed potatoes. Sprinkle all those toasted walnuts over, maybe add parsley if you like. Drizzle extra pesto if you want more flavor. Eat while warm.
# Notes:
01 -
Going vegan? Skip the burrata and Parmesan or swap for a plant-based cheese.
02 -
You can roast sweet potatoes up to two days early. Store in the fridge and fill when you want.
03 -
For even more flavor, toast walnuts with a drop of olive oil and sea salt first.