Sage & Walnut Pesto Stuffed Sweet Potatoes with Burrata

Instructions

1️⃣ Roast the Sweet Potatoes:

• Preheat oven to 200°C (390°F).

• Rub the sweet potato halves with olive oil and season generously with salt and pepper.

• Place them cut-side down on a parchment-lined baking tray and roast for 35–40 minutes, until tender and caramelized.

2️⃣ Make the Sage Walnut Pesto:

• In a food processor, combine the sage, parsley, garlic, toasted walnuts, Parmesan, lemon juice, and olive oil.

• Pulse until smooth and creamy, then season with salt and pepper to taste.

3️⃣ Assemble:

• Place the roasted sweet potato halves on a serving platter or plates.

• Spread a generous spoonful of pesto over each half, then top with half a burrata ball per portion.

4️⃣ Garnish & Serve:

• Sprinkle with chopped toasted walnuts and a crack of black pepper.

• Finish with a drizzle of extra virgin olive oil.

• Serve warm or at room temperature for the best flavor.

Why You’ll Love It:
🍠 Creamy meets crunchy – Silky burrata melts into roasted sweet potatoes, while toasted walnuts add the perfect crunch.
🌿 Herbaceous & nutty – The sage walnut pesto brings earthy, fresh, and rich flavors in every bite.
✨ Elegant yet easy – Impressive enough for a dinner party, simple enough for a cozy weeknight meal.

Prep Time: 15 mins | Cook Time: 40 mins | Servings: 2–4

A dish that balances indulgence with freshness—autumn comfort at its finest! 🍂