Preheat oven to 200°C (180°C fan).

Rub sweet potatoes with olive oil, paprika, salt, and pepper.

Place on a baking tray and roast for 40–50 minutes until tender.

While the potatoes roast, melt butter in a small pan.

Add walnuts, honey, and a pinch of salt.

Cook for 2–3 minutes until toasted and lightly caramelized. Set aside.

In another small saucepan, warm honey, chili flakes, vinegar, and salt for 1–2 minutes.

Slice the roasted sweet potatoes lengthwise and gently fluff the centres with a fork.

Tear the burrata and place generously into each sweet potato boat.

Spoon the walnut crunch over the burrata.

Drizzle with the warm chili honey.

Finish with fresh herbs, lemon zest, or extra chili flakes if using.