Step 1: Prepare the Sweet Potatoes

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Season the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, cinnamon, and nutmeg.
3. Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until they are tender and lightly caramelized.

Step 2: Mash the Sweet Potatoes

1. Mash: Transfer the roasted sweet potatoes to a large mixing bowl.
2. Add Sweetening Ingredients: Add maple syrup, brown sugar, milk (or cream), and melted butter to the bowl.
3. Blend: Mash the mixture until smooth and creamy. Adjust the seasoning with additional salt or sugar if needed for taste.

Step 3: Assemble the Casserole

1. Transfer to Baking Dish: Spread the mashed sweet potatoes evenly in a casserole dish, smoothing the top with a spatula.
2. Add Burrata: Tear the burrata into chunks and distribute them evenly on top of the sweet potato mixture, pressing gently to slightly embed the cheese.

Step 4: Prepare the Cranberry Glaze

1. Cook the Cranberries: In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, balsamic vinegar, and a pinch of salt.
2. Simmer: Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for about 10-12 minutes, or until the cranberries burst and the sauce thickens slightly.
3. Blend (Optional): For a smoother glaze, blend the cranberry mixture with an immersion blender until you reach the desired consistency.
4. Cool Slightly: Allow the glaze to cool for a few minutes, then drizzle generously over the casserole.

Step 5: Bake the Casserole

1. Bake: Place the casserole in the oven and bake at 375°F (190°C) for about 15-20 minutes, until the burrata is bubbly and slightly golden on top.
2. Garnish (Optional): For extra flair, sprinkle fresh herbs like thyme or rosemary over the top after baking.