Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and dry the sweet potato thoroughly, as you’ll be keeping the skin on for added texture. Slice the sweet potato lengthwise into ¼-inch thick slices. You should get about 4 slices from one large sweet potato.

Step 2: Roast the Sweet Potatoes

Place the sweet potato slices on a baking sheet lined with parchment paper. Drizzle both sides of each slice with olive oil and season with a pinch of salt and pepper. Roast the sweet potato slices in the preheated oven for 20-25 minutes, flipping them halfway through, until they are tender in the center and slightly crispy on the edges.

Step 3: Make the Pesto (if homemade)

While the sweet potatoes are roasting, you can prepare the pesto if you’re making it from scratch. In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth. Season with salt, pepper, and a squeeze of lemon juice to taste.

Step 4: Prepare the Burrata

Remove the burrata cheese from its packaging and allow it to come to room temperature. Burrata has a delicate, creamy texture, so handle it gently to avoid breaking it apart prematurely. Once ready, cut the ball into smaller portions to spread over the toast.

Step 5: Assemble the Sweet Potato Toast

Once the sweet potato slices are roasted to perfection, remove them from the oven and allow them to cool for a couple of minutes. Spread about 1 tablespoon of pesto over each slice of sweet potato toast. Top with a portion of burrata cheese, letting it slightly melt into the pesto.

Step 6: Garnish and Serve

Drizzle the assembled sweet potato toasts with a little balsamic glaze for a tangy finish, if desired. Garnish with fresh basil leaves and a sprinkle of pine nuts for added texture. For those who enjoy a little heat, you can also sprinkle some red pepper flakes over the top. Serve immediately while the sweet potato slices are still warm.