Step 1: Prepare the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. Using a fork, pierce the sweet potatoes several times to create small holes for venting.
3. Rub each sweet potato with olive oil, ensuring they are evenly coated. Sprinkle with salt and pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until they are fork-tender and caramelized around the edges. Cooking time will vary depending on the size of the sweet potatoes.
5. Once cooked, remove from the oven and let them cool slightly.

Step 2: Roast the Chestnuts

1. If using store-bought roasted chestnuts, skip this step. Otherwise, preheat the oven to 425°F (220°C).
2. Score each chestnut with an “X” on the flat side using a sharp knife.
3. Place them on a baking sheet and roast for 15-20 minutes, or until the shells start to peel back.
4. Once roasted, let them cool slightly before peeling off the outer shell and skin. Toss with olive oil and sea salt and set aside.

Step 3: Make the Maple-Cranberry Pesto

1. In a small saucepan, combine the fresh cranberries and maple syrup. Cook over medium heat until the cranberries burst and form a thick sauce, about 5-7 minutes. Let cool.
2. In a food processor, add the cranberry sauce, basil, parsley, toasted walnuts or pecans, grated Parmesan (if using), minced garlic, and sea salt.
3. Pulse until the ingredients are roughly combined.
4. With the food processor running, drizzle in the olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if needed.

Step 4: Assemble the Sweet Potato Boats

1. Slice each baked sweet potato down the middle, being careful not to cut all the way through. Gently push the ends together to create a “boat” shape.
2. Flake the inner flesh slightly with a fork to create more texture, and season lightly with additional salt and pepper.
3. Tear the burrata into large pieces and place generously over the sweet potato flesh.
4. Scatter the roasted chestnuts over the burrata, pressing them into the melted cheese slightly.
5. Spoon the maple-cranberry pesto over the top, allowing it to drizzle down the sides of the sweet potato boats.

Step 5: Garnish and Serve

1. Garnish with fresh thyme or microgreens for a pop of color and flavor.
2. If desired, drizzle a little extra maple syrup over each sweet potato boat for added sweetness.