Roast the Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes, pierce them multiple times with a fork, rub with 1 tablespoon of olive oil, and season with salt. Place on a baking sheet and bake for 45–60 minutes until completely tender.

Make the Pesto: While the potatoes are baking, place the sage, basil, Parmesan, garlic, and a small handful of the walnuts into a food processor. Pulse until finely chopped, then slowly stream in the remaining olive oil and lemon juice until smooth. Season with salt and pepper.

Toast the Nuts: Toast the remaining chopped walnuts (and pine nuts if using) in a dry skillet over medium heat for 3–5 minutes until fragrant and golden. Set aside.

Assemble: Slice the warm sweet potatoes open lengthwise and gently fluff the inside flesh with a fork. Tear open the room-temperature burrata balls and place equal portions inside each potato.

Finish with Garnishes: Drizzle generously with the sage pesto. Top with fresh arugula, halved cherry tomatoes, and the toasted walnuts. Finish with a drizzle of balsamic glaze and a heavy crack of black pepper.