Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients

Sweet Potatoes

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Toppings

• 1 cup basil pesto (store-bought or homemade)
• 2 balls (8 oz/225 g) burrata cheese
• ½ cup chopped walnuts, toasted
• Extra virgin olive oil for drizzling
• Fresh cracked black pepper
• Fresh basil leaves (optional)

Homemade Basil Pesto (Optional)

• 2 cups fresh basil leaves
• ⅓ cup grated Parmesan cheese
• ⅓ cup walnuts or pine nuts
• 2 garlic cloves
• ½ cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Blend until smooth.

Instructions

1. Roast the Sweet Potatoes

1. Preheat oven to 400°F (200°C).
2. Scrub and dry the sweet potatoes.
3. Rub with olive oil and season lightly with salt.
4. Place on a baking sheet.
5. Bake for 50–60 minutes, or until fork-tender.

2. Toast the Walnuts

• Heat a dry skillet over medium heat.
• Toast walnuts for 3–5 minutes, stirring frequently.
• Cool slightly and chop.

3. Prepare the Potatoes

• Slice each baked sweet potato lengthwise.
• Gently fluff the flesh with a fork.
• Season with black pepper.

4. Assemble

• Spread a generous spoonful of pesto over each potato.
• Top with a piece of burrata.
• Sprinkle with toasted walnuts.
• Finish with a drizzle of olive oil and extra black pepper.
• Garnish with fresh basil if desired.

Serving Suggestions

• Grilled chicken
• Roasted salmon
• Mixed green salad
• Garlic bread
• Grilled vegetables

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze the baked sweet potatoes without burrata or pesto for up to 2 months. Add fresh toppings after reheating.

Nutrition (Approximate Per Serving)

• Calories: 540
• Protein: 16 g
• Carbohydrates: 38 g
• Fat: 38 g
• Fiber: 6 g
• Sugar: 9 g
• Sodium: 480 mg

Nutrition will vary depending on the pesto and burrata used.

Nut Information

Contains Nuts

• Walnuts (topping)
• Homemade pesto may also contain walnuts or pine nuts.

Allergens

• Tree Nuts: Walnuts (and possibly pine nuts)
• Dairy: Burrata, Parmesan
• May Contain: Other tree nuts if using commercial pesto

Nut-Free Option

• Replace walnuts with roasted pumpkin seeds or sunflower seeds.
• Use a nut-free pesto made with sunflower seeds or extra basil and Parmesan.

Q&A

Q: Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella is a great substitute, though burrata is creamier.

Q: Can I make this vegan?
Yes. Use vegan pesto, dairy-free mozzarella or vegan burrata, and skip the Parmesan.

Q: Can I prepare it ahead of time?
Yes. Bake the sweet potatoes in advance and refrigerate. Reheat and add fresh toppings before serving.

Q: What protein pairs well with this dish?
Grilled chicken, steak, shrimp, or roasted chickpeas all complement the flavors.

Q: Can I use regular potatoes?
Absolutely. Russet or Yukon Gold potatoes work well if you prefer a less sweet flavor.

Q: How do I know when the sweet potatoes are done?
They should be easily pierced with a fork, and the inside should be soft and fluffy.