Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prick the sweet potatoes all over with a fork. Rub them with olive oil and season generously with salt and pepper.
3. Place the sweet potatoes on the prepared baking sheet and roast for 45 to 60 minutes, or until they are fork-tender and the skins are slightly crispy. Cooking time may vary depending on the size of the sweet potatoes.

Step 2: Prepare the Rosemary Pesto

1. While the sweet potatoes are roasting, make the rosemary pesto. In a food processor, combine the basil leaves, chopped rosemary, toasted pine nuts, minced garlic, and grated Parmesan cheese.
2. Pulse a few times to combine the ingredients. Slowly drizzle in the olive oil while continuing to pulse until the pesto is smooth and well blended.
3. Add the lemon juice, and season with salt and pepper to taste. Adjust the seasoning as needed. Set the pesto aside.

Step 3: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly until they are safe to handle.
2. Carefully slice each sweet potato lengthwise down the center, being careful not to cut all the way through. Use a fork to gently fluff the insides of the sweet potatoes to create a nice bed for the toppings.

Step 4: Add Burrata and Fig Jam

1. Divide the torn burrata cheese evenly among the sweet potatoes, nestling it into the warm flesh so it begins to melt slightly.
2. Spoon a generous amount of fig jam over the burrata, letting it ooze over the top and sides of the sweet potatoes.

Step 5: Drizzle with Rosemary Pesto

1. Generously drizzle the rosemary pesto over each stuffed sweet potato, making sure each bite will be flavorful.
2. Garnish with fresh rosemary sprigs and sprinkle a few extra toasted pine nuts over the top.
3. Finish with a bit of freshly cracked black pepper for a touch of heat