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Preheat the oven to 425.
Drizzle a large sheet pan with olive oil and sprinkle with salt. Spread the sweet potatoes onto a sheet pan and rub the bottoms with the olive oil from the sheet pan then flip and season the tops with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway.
While the sweet potatoes roast, make the topping. Add the pistachios, basil, dates, lemon zest and salt to a small bowl and mix to combine. Set aside.
Place a spoonful of the burrata onto each sweet potato round. Top them with the topping and drizzle with tahini, if using.