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