Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prepare the Sweet Potatoes

• Wash and scrub the sweet potatoes well. Pat them dry and prick each potato several times with a fork to allow steam to escape during roasting.
• Rub the sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Ensure they are evenly coated.
• Place the sweet potatoes on the prepared baking sheet and roast in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork.

Step 3: Make the Pesto

• While the sweet potatoes are roasting, prepare the pesto. In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse a few times to mix the ingredients.
• With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Add the lemon juice and pulse again to combine. Season with salt and pepper to taste. Adjust consistency with a little more olive oil if necessary.

Step 4: Prepare the Sweet Potato Base

• Once the sweet potatoes are fully roasted, remove them from the oven and let them cool slightly. Carefully cut a slit lengthwise in each sweet potato, making sure not to cut all the way through.
• Gently fluff the sweet potato flesh with a fork to create a small well for the filling.

Step 5: Stuff the Sweet Potatoes

• Spoon a generous amount of pesto into each sweet potato, spreading it evenly over the flesh.
• Place half a burrata ball in the center of each sweet potato, allowing the creamy interior to melt slightly over the warm potato.
• Top with halved cherry tomatoes and garnish with fresh basil leaves. Drizzle with balsamic glaze and sprinkle with crushed red pepper flakes if desired.