Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash and dry the sweet potatoes. Pierce each potato a few times with a fork to allow steam to escape during roasting.
3. Place the sweet potatoes on the prepared baking sheet. Drizzle them with olive oil and season with salt and black pepper. Rub the oil and seasonings evenly over each potato.
4. Roast in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork. The skin should be slightly crisp, while the inside remains soft.

Step 2: Prepare the Cilantro-Lime Pesto

1. While the sweet potatoes are roasting, make the pesto. In a food processor, combine the fresh cilantro, parsley, minced garlic, pistachios, lime juice, lime zest, salt, and pepper.
2. Pulse the mixture a few times until the ingredients are roughly chopped.
3. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes a smooth paste. You may need to scrape down the sides a few times to ensure even blending. Taste and adjust the seasoning with more salt or lime juice if desired.

Step 3: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are roasted, remove them from the oven and allow them to cool for a few minutes.
2. Use a knife to make a lengthwise slit down the center of each sweet potato. Carefully open them up slightly, using a fork to fluff the interior a bit.

Step 4: Add Burrata and Pesto

1. Place a generous piece of burrata cheese inside each sweet potato. The heat from the sweet potato will gently warm the burrata, making it even creamier.
2. Drizzle each potato with a heaping spoonful of the cilantro-lime pesto, making sure to cover as much surface area as possible for maximum flavor.

Step 5: Garnish and Serve

1. Sprinkle the toasted, chopped pistachios over the top of each stuffed sweet potato for a delightful crunch.
2. Finish with a scattering of fresh cilantro leaves, a sprinkle of lime zest, and an extra drizzle of olive oil for added richness.
3. Serve immediately while the sweet potatoes are warm and the burrata is soft.