Step 1: Grill the Sweet Potatoes

1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper.
3. Grill the sweet potatoes for 4-5 minutes on each side, until they are charred on the outside and tender on the inside.
4. Transfer the grilled sweet potatoes to a plate and let them cool slightly.

Step 2: Prepare the Pumpkin Seed Pesto

1. In a food processor, combine the basil leaves, toasted pumpkin seeds, garlic, Parmesan (if using), lemon juice, and salt.
2. Pulse until the ingredients are roughly combined.
3. Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed.

Step 3: Toast the Pumpkin Seeds

1. Heat a small pan over medium heat and add the pumpkin seeds.
2. Toast them for 2-3 minutes, stirring frequently, until they are lightly browned and fragrant.
3. Remove from heat and set aside.

Step 4: Assemble the Salad

1. Arrange the grilled sweet potato wedges on a serving platter.
2. Tear the burrata into smaller pieces and place them over the sweet potatoes.
3. Drizzle the salad generously with the basil pumpkin seed pesto.
4. Sprinkle with the toasted pumpkin seeds for crunch.

Step 5: Add Finishing Touches

1. Garnish the salad with extra basil leaves, if desired.
2. Serve immediately for the best flavor and texture.