Step 1: Prepare the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the sweet potatoes, then prick them all over with a fork.
3. Rub each sweet potato with olive oil, sprinkle with a bit of salt, and place them on a baking sheet lined with parchment paper.
4. Bake for 45-50 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork. Remove them from the oven and allow them to cool slightly.

Step 2: Roast the Beets (If Needed)

1. If you need to roast the beets, peel and chop them into small cubes.
2. Toss the beets with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast in the oven at 400°F (200°C) for 30-35 minutes, or until tender. Allow them to cool before adding to the sweet potatoes.

Step 3: Make the Sage Walnut Pesto

1. In a food processor, combine the sage, parsley, toasted walnuts, garlic, and Parmesan cheese.
2. Pulse until finely chopped.
3. Gradually add olive oil while the processor is running, blending until the pesto reaches your desired consistency.
4. Season with salt, pepper, and lemon juice to taste, adjusting as needed.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are cool enough to handle, carefully slice each one open lengthwise.
2. Use a fork to gently mash the inside of each potato, creating a small “well” in the center for filling.
3. Divide the roasted beets evenly among the sweet potatoes, filling each one with a generous portion.

Step 5: Add the Burrata and Garnish

1. Place torn pieces of burrata on top of the roasted beets in each sweet potato.
2. Drizzle each sweet potato with a spoonful of sage walnut pesto.
3. Sprinkle pomegranate seeds over the top, adding a burst of color and flavor.