Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine the cubed sweet potatoes, olive oil, salt, and black pepper. Toss well to coat the sweet potatoes evenly.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are golden brown and fork-tender.

Step 2: Make the Maple Dijon Glaze 4. While the sweet potatoes are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. If you enjoy a subtle smoky flavor, add the smoked paprika. 5. Once the sweet potatoes have roasted for 25-30 minutes, remove them from the oven and drizzle the maple Dijon glaze over the top. Toss the sweet potatoes on the baking sheet to coat them well, then return them to the oven for an additional 10-15 minutes, or until they are caramelized and sticky. Watch carefully to avoid burning.

Step 3: Toast the Walnuts 6. While the sweet potatoes finish roasting, toast the walnuts. Place a small skillet over medium heat. Add the walnuts and toast them for 3-5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to let them burn. Set aside to cool.

Step 4: Assemble the Dish 7. Remove the roasted sweet potatoes from the oven and let them cool slightly. Transfer them to a large serving platter or dish. 8. Tear the burrata into pieces and arrange them over the warm sweet potatoes. The residual heat will slightly melt the burrata, making it extra creamy and delicious. 9. Sprinkle the toasted walnuts over the dish for crunch. Garnish with chopped fresh parsley or basil for a burst of color and freshness.

Step 5: Finish and Serve 10. Season the dish with flaky sea salt and freshly cracked black pepper to taste. Serve immediately, allowing the burrata to ooze into the warm, sticky sweet potatoes.