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Picture soft sweet potatoes holding gooey burrata, snappy toasted walnuts, and zippy sage pesto. They're a go-to comfort on chilly nights with a touch of luxury, and I can't wait for fall each year so I can make them again. Seriously, every bite is packed with bold taste and feels a bit over the top—in a good way.
When I first whipped these up for my sister's birthday, everyone just dug in quietly. Something about that warmth meets woo-woo made us all want to stay at the table longer.
Lush Ingredients
- Burrata cheese: makes every forkful oozy inside and cool on top Break open a ball to check for creaminess before using
- Salt and pepper: add the right touch of flavor Flaky salt at the end really wakes things up
- Olive oil: helps the skin get tender and keeps it roasting right Use extra virgin if you've got it
- Sweet potatoes: act as the perfect sweet-and-cushy carrier Pick firm ones with no odd spots
- Toasted walnuts: toss in a deep crunch and earthy bite Toast them last minute for best smell
- Fresh parsley: finishes things off pretty and fresh Go for flat-leaf if you can for more pop
- Parmesan cheese: sharpens up the pesto and makes it nutty Use real Parm if possible for max flavor
- Pine nuts or walnuts: make the pesto super rich Pine nuts give a soft butter note while walnuts are robust
- Garlic: brings a gentle heat and depth Choose baby cloves if you like milder taste
- Sage leaves: bring that woodsy, rich note Hunt for those crisp, green leaves without blemishes
- Olive oil: holds the pesto together and lets the herbs shine Pick a good bottle if you want next-level flavor
- Lemon juice: brings brightness throughout Squeeze straight from the fruit for the best zing
Easy Step Guide
- Finish with Toppings:
- Grab a handful of chopped parsley and the last of your toasted walnuts Scatter them on top right after the burrata If you've got extra pesto, spoon that over now too Eat while it's hot and soft
- Add Burrata:
- Pull the burrata apart by hand Drop big pieces on the split sweet potatoes so the creamy stuff spills over
- Bake and Prep:
- Start by washing then drying your sweet potatoes Give them a few pokes so steam can sneak out Rub some olive oil all over and season with salt and pepper Bake them at four hundred degrees Fahrenheit right on parchment for forty to forty five minutes until they're tender
- Pesto Time:
- While those potatoes cook, toss sage leaves, nuts, parmesan, garlic, olive oil, and lemon juice in your food processor Pulse it up till mostly smooth Taste and throw in more salt or oil if you want it thinner
- Chop Toasted Walnuts:
- Slide walnuts into a dry skillet and toast over medium, shaking or stirring for a few minutes till they go dark and smell fabulous Let them cool, then chop up
- Get Layering:
- Let those potatoes rest five minutes once soft Slice them down the middle and fluff insides with a fork Spoon in your fresh pesto and swirl it around
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I swear, the toasted walnuts are the game-changer here. My grandma always finished autumn salads and pastas with sage and nuts—so now, that mix instantly means fall in my house too.
Storing Tips
Let your assembled sweet potatoes cool, then wrap each one up tight or use an airtight tub in the fridge. They'll last up to three days. Warm them in the oven or toaster oven if you want that perfect crispy edge and gooey middle again.
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Swapping Ingredients
No pine nuts? All walnuts work fine for your pesto. Vegan cheese or a scoop of cashew cream swaps in for burrata with no problem. Can't get sage? Try baby spinach with a few basil leaves for an herby twist that's just as good.
Ways to Serve
Serve these up as the main event with a pile of greens or roasted Brussels sprouts. They also shine at holidays or cut into halves for an easy party snack.
Backstory & Inspiration
Sweet potatoes get love across the globe—think American South, think Peru. Pairing them with creamy cheese and fresh pesto is my fall-forward changeup for cozy nights or any dinner you want to make special.
Frequently Asked Questions
- → What’s the fastest way to toast walnuts?
Pop walnuts into a dry pan on medium. Give them a toss now and then until they smell nutty and look golden. Let them cool and then chop them to toss on top.
- → Can I whip up sage pesto ahead?
Sage pesto totally works when made ahead. Keep it tucked in the fridge with the lid on for a few days. If it looks thick, some olive oil perks it back up before using.
- → Is there a good swap for burrata?
Sure—use mozzarella, ricotta, your go-to vegan cheese, or just pile on more pesto if you want a dairy-free style.
- → How can I tell if sweet potatoes are done?
If a fork slips in easy and they're soft all through, they’re good to go. It usually takes about 40 to 45 minutes baking at 400°F (200°C).
- → Can sweet potatoes be prepped in advance?
Yep, bake them before, stash in the fridge covered, then just warm up and add the pesto, cheese, and walnuts when you’re ready to eat.