Step 1: Preheat and Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork, then place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45-55 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Once done, set them aside to cool slightly.

Step 2: Make the Sage Pesto
While the sweet potatoes are roasting, prepare the sage pesto. In a food processor, combine the fresh sage leaves, toasted walnuts, garlic, Parmesan (if using), and lemon juice. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste. If the pesto is too thick, add a little more olive oil or a tablespoon of water to thin it out.

Step 3: Prepare the Cranberries
If using fresh cranberries, lightly cook them in a small saucepan with 1 tablespoon of water and 1 tablespoon of honey or maple syrup over medium heat until they soften and burst, about 5 minutes. For dried cranberries, you can rehydrate them by soaking them in warm water for 10 minutes, then draining.

Step 4: Stuff the Sweet Potatoes
Once the sweet potatoes are cool enough to handle, slice them open lengthwise without cutting all the way through. Gently fluff the flesh with a fork, creating space for the toppings. Place pieces of burrata into the center of each sweet potato.

Step 5: Assemble the Dish
Drizzle each stuffed sweet potato with a generous amount of sage pesto. Scatter the cranberries on top, and sprinkle with toasted walnuts for added crunch. If desired, drizzle with honey or maple syrup for an extra touch of sweetness. Garnish with fresh sage leaves for a festive finish.