Step 1: Prepare and Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the sweet potato rounds with olive oil, maple syrup, salt, pepper, and optional ground cinnamon. Ensure that each slice is evenly coated.
3. Arrange the sweet potato slices in a single layer on the prepared baking sheet.
4. Roast in the oven for 20-25 minutes, flipping halfway through, until the sweet potatoes are caramelized and fork-tender. Remove from the oven and let them cool slightly.

Step 2: Make the Fig and Sage Pesto

1. In a food processor, combine rehydrated figs, fresh sage, basil, toasted nuts, grated Parmesan, and minced garlic.
2. Pulse until the ingredients are roughly combined.
3. Slowly drizzle in the olive oil while blending, until a smooth, spreadable consistency is reached. If needed, add more olive oil for a looser pesto.
4. Season with salt and pepper to taste and set aside.

Step 3: Assemble the Sweet Potato and Burrata Stacks

1. On a large serving platter, lay out the roasted sweet potato rounds.
2. Tear the burrata balls gently and place a generous piece of burrata on each sweet potato slice.
3. Spoon the fig and sage pesto over the burrata, allowing it to drip down the sides of each stack.

Step 4: Garnish and Serve

1. Top each stack with fresh microgreens or arugula for a pop of color and added freshness.
2. Sprinkle with cracked black pepper and flaky sea salt to enhance the flavors.
3. Drizzle any remaining pesto or extra olive oil over the entire dish.