Stuffed Sweet Potatoes Burrata (Print Version)
# Ingredients:
→ Stuffed Sweet Potatoes
01 -
4 medium sweet potatoes
02 -
Salt, as much as you like
03 -
60 g walnuts, toasted and roughly broken up
04 -
Fresh parsley, chopped (toss it on if you want)
05 -
2 burrata balls (about 170 g each)
06 -
Freshly ground black pepper, sprinkle to taste
07 -
15 ml olive oil
→ Sage Pesto
08 -
15 g sage leaves, fresh
09 -
60 ml olive oil
10 -
Freshly ground black pepper, use as needed
11 -
20 g Parmesan, grated (optional)
12 -
15 ml lemon juice
13 -
30 g pine nuts or walnuts
14 -
2 garlic cloves
15 -
Salt, just enough for you
# Instructions:
01 -
Break up the burrata and put it on each loaded sweet potato. Toss on those toasted walnuts and, if you feel like it, scatter some fresh parsley. Add a bit more pesto drizzle. Dig in while it’s hot.
02 -
Once those sweet potatoes are ready, slice them open down the middle. Loosen up the insides with a fork. Fill each one with a big spoonful of sage pesto.
03 -
Chuck the sage, pine nuts or walnuts, Parmesan if you like, garlic, olive oil, lemon juice, salt, and pepper into your food processor. Blend until it’s all nice and smooth. Want it runnier? Just add a dash more oil.
04 -
While the sweet potatoes bake, grab a skillet and toss the walnuts in over medium heat. Stir a lot for 3–5 minutes so they don’t burn, just until you can smell that nutty aroma. Take ’em off, then chop.
05 -
Give each sweet potato a good scrub and poke a few times with a fork. Lay them out on your parchment-lined baking sheet, drizzle with the olive oil, and sprinkle on salt and pepper.
06 -
Heat your oven to 200°C and get your baking sheet lined with parchment.
# Notes:
01 -
Going vegan? Just leave out the burrata and Parmesan, or swap in a dairy-free cheese you like.
02 -
You can roast the sweet potatoes up to two days before and stash them in the fridge till you’re set to assemble.
03 -
Want more tasty walnuts? Toast them with a splash of olive oil and a little sea salt before adding.