Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prick each sweet potato a few times with a fork. This allows steam to escape during the roasting process.
3. Rub the sweet potatoes with olive oil and season them with a generous pinch of salt and pepper.
4. Place the sweet potatoes on the prepared baking sheet and roast for 45-60 minutes, or until they are tender when pierced with a fork. The skin should be slightly crispy, and the flesh should feel soft.

Step 2: Make the Toasted Almond Pesto

1. While the sweet potatoes are roasting, prepare the pesto. Add the toasted almonds, fresh basil, grated Parmesan, and garlic cloves to a food processor.
2. Pulse a few times to combine the ingredients.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You want it to be smooth but still a bit textured.
4. Add the lemon juice, and season with salt and pepper to taste. Pulse again to combine.
5. Transfer the pesto to a bowl and set it aside.

Step 3: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
2. Using a sharp knife, carefully slice each sweet potato lengthwise, making sure not to cut all the way through. Gently open them up to create space for the filling.
3. Spoon a generous amount of the toasted almond pesto into each sweet potato.
4. Tear the burrata cheese into pieces and place them over the pesto in each sweet potato. The heat from the potatoes will slightly melt the cheese, making it irresistibly creamy.
5. Sprinkle dried cranberries over the burrata, adding a sweet-tart contrast to the dish.
6. Garnish with chopped fresh parsley and toasted almonds for added crunch and color.
7. Drizzle with balsamic glaze to finish.

Cooking Note:

• Roasting Time: The size of your sweet potatoes will affect the roasting time. If you are using smaller potatoes, start checking them around the 35-minute mark.
• Pesto Storage: You can make the toasted almond pesto in advance. Store it in an airtight container in the refrigerator for up to a week. Add a layer of olive oil on top to keep it fresh.
• Burrata Tips: Burrata is a delicate cheese that adds creaminess and richness. If you can’t find burrata, you can substitute it with fresh mozzarella or ricotta.