Kathryn says: I usually bake a sweet potato for lunch about once a week. (I am completely biased toward baking, not microwaving sweet potatoes because they taste way better. Lay your sweet potato on a large sheet of tin foil, pinch the foil closed, leaving room above the sweet potato, making a pocket. Fill the pocket with water, close it and bake at 350 degrees for about 2 hours. Jamie taught me this.)
Today, I was looking to fancy it up a bit.
I found this recipe (http://recipes.health.com/recipes/1046785-sweet-potatoes-stuffed-with-broccoli-and-feta) on Health Magazine’s Web site, and took off running with it.
I modified it by using goat cheese (my favorite/what was in the fridge) instead of feta, and I added cherry tomatoes.
Filling and delicious!