Step 1: Bake the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub the sweet potatoes clean, pat them dry, and prick them a few times with a fork.
3. Rub each sweet potato with a light coating of olive oil and sprinkle with salt and pepper.
4. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they’re tender and can be easily pierced with a fork.

Step 2: Prepare the Cranberry Relish

1. While the sweet potatoes are baking, make the cranberry relish.
2. In a mixing bowl, combine the chopped cranberries, orange zest, orange juice, and honey or maple syrup.
3. Stir in the chopped parsley for a pop of green color and fresh flavor.
4. Mix well, and let the relish sit for at least 15 minutes to allow the flavors to meld.

Step 3: Toast the Pecans

1. Heat a small skillet over medium heat.
2. Add the pecans, stirring occasionally, for about 3-5 minutes until they’re golden brown and fragrant.
3. Remove from heat and set aside.

Step 4: Make the Maple Dijon Dressing

1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil.
2. Season with a pinch of salt and pepper to taste. Set aside.

Step 5: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are finished baking, allow them to cool slightly before handling.
2. Make a slit down the center of each sweet potato and gently press the ends to create an opening.
3. Stuff each sweet potato with a spoonful of cranberry relish, placing it in the center.
4. Gently tear the burrata and place a portion on top of each stuffed potato.
5. Sprinkle the toasted pecans over each potato.
6. Drizzle with the maple Dijon dressing and garnish with fresh rosemary or thyme if desired.