Stuffed Sweet Potatoes with Burrata, Toasted Walnuts & Sage Pesto

Okay, so here’s the thing. I never thought I’d be the person raving about stuffed sweet potatoes, but here we are. My neighbor Karen brought this to our last potluck and I literally cornered her in the kitchen demanding the recipe. She laughed and said she’d made it up after seeing something similar on Instagram, but honestly? This version is way better than anything I’ve scrolled past.

How This Stuffed Sweet Potatoes Started :

Look, I’m gonna be honest with you – I was skeptical. Sweet potatoes for dinner? Seemed more like a Thanksgiving side dish situation to me. But then Karen served these beauties and I took one bite… and then another… and maybe three more before anyone noticed. The creamy burrata melting into the warm sweet potato, those crunchy walnuts, and don’t even get me started on that sage pesto.

Actually, let me tell you about my first attempt at making this. Complete disaster. I didn’t read Karen’s scribbled recipe properly (her handwriting is terrible, by the way), and I thought she meant regular basil pesto. Wrong! The sage makes ALL the difference. Plus I burned the walnuts because my 8-year-old decided that was the perfect moment to ask for help with his math homework. Priorities, right?

The Ingredients :

Here’s what you need, and trust me, don’t skimp on the good stuff:

For the Sweet Potatoes:

• 4 large sweet potatoes (I like the orange ones, not the white – they’re sweeter)
• 2 tablespoons olive oil
• Salt and pepper (sea salt if you’re fancy, regular if you’re normal like me)

For the Sage Pesto:

• 2 cups fresh sage leaves (yeah, that’s a lot – just go with it)
• 1/2 cup toasted walnuts (plus extra for topping)
• 2 cloves garlic (I use 3 because I’m obsessed with garlic)
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Squeeze of lemon juice

For Assembly:

• 8 oz burrata cheese (splurge on the good stuff – you won’t regret it)
• 1 cup toasted walnuts, roughly chopped
• Extra sage leaves for garnish
• Drizzle of good olive oil
• Flaky sea salt (this is where I get fancy)

Now, shopping tip: finding good burrata can be tricky. I’ve had the best luck at Whole Foods, but honestly, even Target carries decent burrata these days. Just check the expiration date – you want it as fresh as possible.

The Great Sage Pesto Adventure :

Here’s where things get interesting. Traditional pesto uses basil, but sage? Game changer. The first time I made this, I was worried it would be too… earthy? Is that the right word? But it’s actually kind of nutty and warm, especially with the walnuts.

Making the Pesto (Don’t Stress About It):

1. Toast your walnuts first. I learned this the hard way – raw walnuts in pesto are just sad. Heat a dry pan over medium heat and toss them around for about 3-4 minutes until they smell amazing. Set aside to cool.
2. Wash your sage leaves and pat them super dry. Wet herbs will make your pesto watery, and nobody wants that.
3. Here’s where I always mess up the first time – don’t just dump everything in the food processor at once. Start with the garlic and pulse a few times. Then add the sage and pulse again. The key is—oh wait, I forgot to mention—you need to preheat your oven to 425°F first.

Actually, you know what? Let’s talk about the sweet potatoes first, then circle back to the pesto. My brain works in weird ways sometimes.

Sweet Potato Prep :

Pick sweet potatoes that are similar in size so they cook evenly. I learned this when I had one potato that was done in 45 minutes and another that took over an hour. Timing disaster.

1. Scrub those potatoes like you mean it. The skin is staying on, so get all the dirt off.
2. Poke holes all over with a fork. I usually do about 8-10 holes per potato. My son thinks this is the most fun part and always volunteers to help.
3. Rub with olive oil and sprinkle with salt. This makes the skin crispy – so good.
4. Pop them in the oven at 425°F for 45-60 minutes, depending on size. They’re done when you can easily pierce them with a knife and they give a little when you squeeze (carefully – they’re hot!).

Back to That Pesto :

While those potatoes are doing their thing, let’s finish this pesto:

3. After you’ve pulsed the garlic and sage, add half the toasted walnuts and pulse again. You want some texture here, not baby food.
4. Add the Parmesan and pulse a couple more times.
5. With the processor running, slowly drizzle in the olive oil. This is where the magic happens – it all comes together into this gorgeous green sauce.
6. Taste and adjust. More salt? More pepper? That squeeze of lemon really brightens everything up.

The pesto will keep in the fridge for about a week, but honestly, it never lasts that long in my house. We end up putting it on everything – eggs, pasta, grilled chicken. My husband even tried it on pizza last weekend. Weird, but it worked.

Assembly Time (The Fun Part) :

This is where things get a little messy, and that’s okay. Actually, it’s better than okay – it’s part of the charm.

1. When your sweet potatoes are done, let them cool for about 10 minutes. Trust me on this one – I tried to cut into one immediately and it was like opening a lava pocket. Not fun.
2. Slice each potato down the middle lengthwise and fluff the flesh with a fork. Season with salt and pepper.
3. Spread a generous spoonful of sage pesto inside each potato. Don’t be shy – this is the flavor bomb that makes everything work.
4. Tear the burrata into chunks and nestle them into each potato. The residual heat will start melting it slightly, and it’s beautiful.
5. Top with toasted walnuts, extra sage leaves, a drizzle of olive oil, and a pinch of that flaky salt.

The Real Talk Section :

Look, this isn’t a 30-minute meal. Between roasting the potatoes and making the pesto, you’re looking at about an hour and a half. But here’s the thing – most of that time is hands-off. You can make the pesto ahead (actually, it tastes better the next day), and the potatoes just need to hang out in the oven.

I usually make extra pesto because it’s versatile, and honestly, having a batch in the fridge makes me feel like I have my life together. Which, let’s be real, is rarely the case.

When Things Go Wrong :

Burned the walnuts? Been there. Just start over – it happens to everyone. The smell will give it away, so don’t try to hide it in the pesto.

Pesto too thick? Add more oil, a little at a time. Too thin? More cheese and nuts.

Sweet potato exploded in the oven? (Yes, this happened to me once.) You probably didn’t poke enough holes. Clean it up and try again.

Can’t find burrata? Fresh mozzarella works, or even goat cheese if you want something tangier. The world won’t end, I promise.

Why This Works :

Sweet potatoes are naturally sweet and creamy, right? The sage pesto adds this earthy, savory element that balances everything out. The walnuts give you crunch, the burrata adds richness, and that flaky salt at the end… chef’s kiss.

It’s comfort food that doesn’t make you feel terrible afterward. Plus, it looks fancy enough that I’ve served it to guests and gotten compliments. Win-win.

Final Thoughts :

This recipe has become my go-to when I want to make something that feels special but isn’t too complicated. My teenager actually ate it without complaining, which is basically a five-star review in my book.

The best part? You can prep most of it ahead. Roast the potatoes earlier in the day, make the pesto whenever, and just assemble when you’re ready to eat. Perfect for entertaining or just making yourself feel fancy on a Tuesday night.

Try this, seriously. Let me know how it turns out! And if you have any tricks for making it even better, I’m all ears. I’m always looking for ways to improve my cooking game.

Happy cooking! (And may your walnuts never burn) 🥔

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Serves: 4 people (or 2 very hungry people)