Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry and pierce each potato several times with a fork to allow steam to escape during baking.

Step 3: Rub each sweet potato with olive oil, making sure they’re evenly coated. Season them generously with salt and black pepper. Place the sweet potatoes on the prepared baking sheet.

Step 4: Roast the sweet potatoes for 45-60 minutes, or until they are soft and easily pierced with a fork. The skin should be slightly crispy, and the flesh should be tender and fluffy.

Step 5: While the sweet potatoes are roasting, prepare the pistachio dust. Place shelled pistachios in a food processor or use a mortar and pestle to crush them into a fine, crumbly texture. Be careful not to over-process, as the nuts can release oils and become sticky.

Step 6: Once the sweet potatoes are cooked, remove them from the oven and let them cool for 5-10 minutes. Carefully slice each sweet potato lengthwise down the center, making sure not to cut all the way through.

Step 7: Gently fluff the inside of each sweet potato with a fork, creating a well for the fillings. Season the fluffy interior with a pinch more salt and black pepper if needed.

Step 8: Fill each sweet potato with torn pieces of burrata cheese. The residual heat from the sweet potatoes will slightly melt the burrata, making it creamy and luscious.

Step 9: Drizzle a generous amount of fig jam over the burrata. Sprinkle the pistachio dust on top, adding both flavor and a delightful crunch.

Step 10: If desired, garnish with fresh arugula or microgreens for a peppery contrast and a pop of color. Finish with a drizzle of honey or balsamic reduction for added sweetness and tang, if you like.