In my kitchen, simple, seasonal ingredients have always reigned supreme. In the fall, when the leaves turn golden and the days grow shorter, I especially appreciate warm, filling meals that nourish both the body and the soul. Sweet potatoes—just a few years ago a rarity in our shops—have now become a staple on Polish tables. And rightly so! This is a vegetable that can be prepared in dozens of ways, and its natural sweetness pairs beautifully with bold, savory additions.
This recipe—stuffed sweet potatoes with burrata, toasted walnuts, and sage pesto—is truly something special. It’s deceptively simple, yet looks like something you’d be served at a fine restaurant. Creamy burrata melting over the hot sweet potato interior, flavorful sage and walnut pesto, and crunchy toasted walnuts on top create a combination that’s not only stunning but wholesome and deeply satisfying. Best of all? It’s packed with immune-boosting ingredients, making it perfect for cooler days.
This dish is ideal for a cozy afternoon, a romantic dinner, or a gathering with friends. For me, it tastes like autumn—the kind of taste that lingers in your memory and keeps you coming back.
Ingredients
Sweet potatoes:
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2 large sweet potatoes
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1 tbsp olive oil
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Salt and pepper to taste
Filling:
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2 burrata balls (about 100–125 g each)
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4 tbsp chopped walnuts (toasted)
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Freshly ground black pepper
Sage pesto:
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1 handful of fresh sage leaves (about 15–20 leaves)
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1/2 cup extra virgin olive oil
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2 tbsp grated Parmesan
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1 garlic clove
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1 tbsp walnuts
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Juice of 1/2 lemon
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Salt to taste
Substitutions:
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Instead of burrata: mozzarella, ricotta, or a plant-based alternative
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Instead of sage: basil, arugula, or parsley
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Parmesan: omit or use nutritional yeast for a vegan version
Step-by-step Instructions
Step 1: Bake the sweet potatoes
Wash the sweet potatoes and cut them in half lengthwise. Drizzle with olive oil, season with salt and pepper. Place cut-side up on a baking sheet and bake at 200°C (392°F) for 35–40 minutes until tender and lightly caramelized at the edges.
Step 2: Prepare the sage pesto
Blend all pesto ingredients—sage, olive oil, garlic, Parmesan, walnuts, and lemon juice—until smooth. Season to taste. The consistency should be thick yet spreadable.
Step 3: Toast the walnuts
In a dry pan, toast the chopped walnuts for 2–3 minutes until fragrant and golden. Set aside.
Step 4: Assemble the dish
Remove the baked sweet potatoes from the oven. Gently mash the center with a spoon. Place half a burrata on each potato half, drizzle generously with sage pesto, and top with toasted walnuts. Finish with freshly ground black pepper.
Why This Recipe Works
This dish is a celebration of contrasts: the natural sweetness of the sweet potatoes, the creaminess of the burrata, the herbal depth of sage pesto, and the crunch of toasted walnuts. It’s hearty yet not heavy, rich in protein, healthy fats, and fiber, and full of antioxidant-rich ingredients. It’s delicious hot or cold and visually striking—making it a perfect addition to an elegant dinner or a weeknight meal with a twist.
Variations and Versions
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With poached egg – replace the burrata with a soft-poached egg and top with pesto.
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Vegan version – use plant-based cheese (like cashew cheese) and skip the Parmesan.
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With hummus – a layer of classic hummus instead of cheese works beautifully.
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With kale – add sautéed garlic kale beneath the pesto for extra nutrients.
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Sweet-savory – drizzle a little honey or maple syrup on top for contrast.
Cooking Tips
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Burrata tastes best at room temperature—take it out 15 minutes before serving.
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Sage can be strong—balance it with more lemon juice if needed.
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Baking sweet potatoes with the skin on enhances flavor—just scrub them well.
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Swap walnuts for pecans, almonds, or pumpkin seeds if preferred.
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If the pesto is too thick, thin it out with a little water or extra olive oil.
Serving Suggestions
This dish works beautifully for:
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A cozy autumn dinner – served with arugula salad and balsamic dressing
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A girls’ night in – paired with red wine and crusty herb bread
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A weekend brunch – alongside toasted sourdough and a pumpkin soup
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A holiday table – as a sophisticated meat-free option
In my home, I serve it on warm ceramic plates with linen napkins and a sprig of rosemary—it always makes an impression.
Practical Advice
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You can make the pesto a day in advance—store in the fridge in a sealed jar.
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Use high-quality burrata for the best creaminess and flavor.
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Great for meal prep—baked potatoes keep well and are easy to reheat.
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Use a springform ring or plating mold for a restaurant-style presentation.
Prep time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Nutritional Values (per serving)
Serving size: 1 sweet potato half with toppings (out of 4 servings)
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Calories: approx. 420 kcal
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Protein: 11 g
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Fat: 26 g
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Carbohydrates: 34 g
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Fiber: 6 g
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Sweet potatoes – rich in beta-carotene, potassium, and fiber
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Walnuts – support memory and brain function
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Olive oil – healthy fats for heart health
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Sage – known for anti-inflammatory and antibacterial properties
Common Mistakes
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Undercooked sweet potatoes – make sure they are fork-tender all the way through.
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Overpowering pesto – balance bold sage flavor with lemon juice or a touch of honey.
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Cold burrata – serve at room temperature for optimal creaminess.
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Too much moisture from burrata – gently drain before placing it on the sweet potato.
Summary
Stuffed sweet potatoes with burrata, walnuts, and sage pesto are the perfect balance of seasonal comfort and culinary sophistication. They’re wholesome, vibrant, and simple to prepare, making them a wonderful choice for women who love to cook mindfully but stylishly. Maybe this recipe will become your new autumn tradition?
Try it out and share your experience—if you have a different take on pesto or a favorite topping, I’d love to hear it!
Frequently Asked Questions (FAQ)
Q: Can I use a different cheese instead of burrata?
A: Yes! Mozzarella, ricotta, goat cheese, or even herbed cream cheese all work well.
Q: Can I make the pesto ahead of time?
A: Absolutely—store in a sealed jar in the fridge for up to 3 days.
Q: How long do roasted sweet potatoes keep?
A: Up to 3 days in the fridge in an airtight container. Reheat in the oven before serving.
Q: Can I add meat?
A: Yes! Grilled chicken, smoked turkey, or prosciutto would pair nicely.
Print
STUFFED SWEET POTATOES WITH BURRATA, TOASTED WALNUTS & SAGE PESTO
- Total Time: 55 minutes
Description
Try it out and share your experience—if you have a different take on pesto or a favorite topping, I’d love to hear it!
Ingredients
Sweet potatoes:
- 2 large sweet potatoes
- 1 tbsp olive oil
- Salt and pepper to taste
Filling:
- 2 burrata balls (about 100–125 g each)
- 4 tbsp chopped walnuts (toasted)
- Freshly ground black pepper
Sage pesto:
- 1 handful of fresh sage leaves (about 15–20 leaves)
- 1/2 cup extra virgin olive oil
- 2 tbsp grated Parmesan
- 1 garlic clove
- 1 tbsp walnuts
- Juice of 1/2 lemon
- Salt to taste
Substitutions:
- Instead of burrata: mozzarella, ricotta, or a plant-based alternative
- Instead of sage: basil, arugula, or parsley
Parmesan: omit or use nutritional yeast for a vegan version
Instructions
Wash the sweet potatoes and cut them in half lengthwise. Drizzle with olive oil, season with salt and pepper. Place cut-side up on a baking sheet and bake at 200°C (392°F) for 35–40 minutes until tender and lightly caramelized at the edges.
Blend all pesto ingredients—sage, olive oil, garlic, Parmesan, walnuts, and lemon juice—until smooth. Season to taste. The consistency should be thick yet spreadable.
In a dry pan, toast the chopped walnuts for 2–3 minutes until fragrant and golden. Set aside.
Remove the baked sweet potatoes from the oven. Gently mash the center with a spoon. Place half a burrata on each potato half, drizzle generously with sage pesto, and top with toasted walnuts. Finish with freshly ground black pepper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Fat: 26 g
- Protein: 11 g