Step 1: Bake the Sweet Potatoes

• Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. This helps release steam during the baking process.
• Place the sweet potatoes on a baking sheet lined with parchment paper. Rub each potato with olive oil and sprinkle lightly with salt and pepper.
• Bake for 45-50 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork. The skin should be slightly crispy and caramelized on the outside.

Step 2: Prepare the Basil Pesto (Optional)

• While the sweet potatoes are baking, you can prepare a quick basil pesto if you’re making it from scratch.
• In a food processor, combine:
  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • Juice of half a lemon
  • Salt and pepper, to taste
• Blend until smooth, scraping down the sides as needed. Adjust the seasoning to taste, then set the pesto aside.

Step 3: Hollow Out the Sweet Potatoes

• Once the sweet potatoes are done baking, allow them to cool for a few minutes until they’re easy to handle.
• Carefully slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Gently scoop out most of the flesh, leaving about 1/4 inch of sweet potato attached to the skin so the potatoes hold their shape. Transfer the scooped-out flesh to a bowl.

Step 4: Mix the Filling

• In the bowl with the sweet potato flesh, add basil pesto, Parmesan cheese (if using), garlic powder, smoked paprika (optional), salt, and pepper. Mix until smooth and creamy. If desired, add 1 tablespoon of butter or olive oil for extra richness.
• Gently fold in the burrata pieces, being careful not to break them down too much. The burrata will add creaminess without needing to be fully incorporated into the mixture.

Step 5: Stuff and Bake Again

• Spoon the pesto-burrata filling back into each sweet potato shell, mounding it slightly on top.
• Return the filled sweet potatoes to the oven and bake for another 10-15 minutes, until the tops are slightly golden and heated through.

Step 6: Toast the Pine Nuts

• While the sweet potatoes are baking for the second time, toast the pine nuts in a dry skillet over medium heat for about 2-3 minutes, stirring frequently. Remove from heat once they are golden and fragrant, and set aside.

Step 7: Garnish and Serve

• Remove the sweet potatoes from the oven and drizzle with additional basil pesto. Top with fresh cherry tomatoes and toasted pine nuts.
• Garnish with fresh basil leaves for a burst of color and flavor. Optionally, you can add a few extra pieces of torn burrata on top for a final creamy touch.