Step 1: Preheat the Oven

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

Step 2: Prepare the Sweet Potatoes

Scrub the sweet potatoes clean and prick them several times with a fork to allow steam to escape. Rub the skins with 1 tablespoon olive oil and a pinch of salt. Place them on one side of the baking sheet.

Step 3: Roast the Beets

Peel and dice the beets into small cubes. Toss them with 1 tablespoon olive oil, balsamic vinegar, thyme, garlic powder, and a pinch of salt and pepper. Spread the beets on the other side of the baking sheet, keeping them separate from the sweet potatoes.

Step 4: Roast the Vegetables

Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the sweet potatoes are tender and the beets are soft and slightly caramelized. Turn the beets halfway through roasting to ensure even cooking.

Step 5: Cool and Slice the Sweet Potatoes

Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly. Then, slice each sweet potato in half lengthwise, being careful not to cut all the way through. Gently press the sides to open the sweet potatoes, creating a well for the filling.

Step 6: Stuff the Sweet Potatoes

Spoon the roasted beets into the center of each sweet potato half. Tear pieces of burrata and tuck them into the beets, allowing the heat from the potatoes to soften the cheese slightly.

Step 7: Add Pesto and Garnishes

Drizzle each stuffed sweet potato with pesto sauce, and sprinkle with fresh basil leaves. For added crunch and flavor, garnish with pine nuts and a little lemon zest if desired.