Step 1: Roast the Sweet Potatoes

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, pepper, smoked paprika, and cinnamon until well-coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes, turning halfway through, until the sweet potatoes are tender and caramelized around the edges.

Step 2: Prepare the Sage Infused Cranberries

1. In a small saucepan over medium heat, combine cranberries, honey (or maple syrup), water, and fresh sage leaves.
2. Bring the mixture to a gentle simmer and cook for 8-10 minutes, or until the cranberries burst and the sauce thickens slightly. Stir occasionally to prevent sticking.
3. Remove from heat and discard the sage leaves. Let the cranberries cool slightly; they will continue to thicken as they cool.

Step 3: Toast the Pecans

1. While the sweet potatoes are roasting, heat a small skillet over medium heat.
2. Add the pecans to the dry skillet and toast for 4-5 minutes, stirring frequently to avoid burning. Once fragrant and slightly golden, remove from heat and set aside to cool.

Step 4: Assemble the Dressing

1. In a small bowl or mason jar, whisk together the olive oil, fresh orange juice, balsamic vinegar, salt, and pepper until well combined. Adjust seasoning to taste.

Step 5: Assemble the Warm Sweet Potato Bowl

1. Arrange a bed of baby arugula or mixed greens in serving bowls.
2. Divide the roasted sweet potatoes evenly among the bowls.
3. Tear the burrata into pieces and distribute evenly over the sweet potatoes.
4. Spoon the sage-infused cranberries over the top and sprinkle with toasted pecans.
5. Drizzle the orange-balsamic dressing over the entire dish and garnish with chopped fresh parsley and orange zest, if desired.