Place them on a baking tray lined with baking paper and bake for about 45-50 minutes, until they are tender to the touch.
Preparation of sage pesto:
In a blender, combine the fresh sage leaves , pine nuts , grated parmesan and garlic clove .
Blend everything together, gradually adding the extra virgin olive oil until you obtain a creamy consistency.
Add the lemon juice , salt and pepper to taste, continuing to blend the ingredients.
Roasting the nuts:
In a non-stick pan, toast the shelled walnuts over medium heat for 3-4 minutes, stirring constantly to prevent them from burning. This will enhance their flavor and add a crunchy note to the dish.
Assembly:
Once cooked, remove the sweet potatoes from the oven and let them cool slightly.
Cut each potato in half lengthwise and, using a spoon, create a cavity in the center, removing some of the pulp.
Stuff each cavity with pieces of burrata , add the toasted walnuts and finish with a generous spoonful of sage pesto .
Service:
Arrange the stuffed sweet potatoes on a serving platter and serve hot, perhaps accompanied by a fresh salad or grilled vegetables.
