Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash the sweet potatoes and pierce them several times with a fork to allow steam to escape during roasting.
3. Rub each sweet potato with olive oil, and season with salt and pepper. Place them on the baking sheet.
4. Roast the sweet potatoes for 45-60 minutes, or until they are soft and tender when pierced with a fork.

Step 2: Make the Rosemary Pesto

1. While the sweet potatoes are roasting, prepare the rosemary pesto. In a food processor, combine fresh rosemary leaves, parsley, toasted pine nuts, garlic, and Parmesan cheese (if using).
2. Pulse the mixture until the ingredients are finely chopped.
3. Slowly drizzle in the olive oil while the food processor is running, followed by the lemon juice. Blend until the pesto is smooth and well-combined.
4. Season with salt and pepper to taste. If the pesto is too thick, you can add a little more olive oil or a splash of water to reach your desired consistency. Set aside.

Step 3: Prepare the Fig Jam

1. If you’re using store-bought fig jam, no preparation is necessary. However, if you’d like to make your own fig jam, simply simmer fresh figs with a bit of honey and water for about 10-15 minutes until they break down into a thick, sweet sauce.
2. Set aside to cool.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly.
2. Slice each sweet potato open lengthwise, being careful not to cut all the way through. Gently press the sides of the sweet potatoes to create space for the filling.
3. Tear the burrata into pieces and stuff it into the sweet potatoes, allowing the creamy cheese to melt slightly over the warm flesh of the potatoes.
4. Drizzle each stuffed sweet potato with a generous amount of fig jam, spreading it evenly across the burrata.

Step 5: Finish with Rosemary Pesto

1. Spoon the rosemary pesto over the fig jam and burrata, letting the herbaceous flavor of the pesto contrast with the sweetness of the jam.
2. For an extra festive touch, garnish with fresh rosemary sprigs.

Step 6: Serve

1. Serve immediately while the sweet potatoes are still warm, and enjoy the combination of creamy, sweet, and savory flavors that create the perfect holiday dish.