Cashew Cheese Stuffed Sweet Potatoes

Preheat the oven to 425°F. Add sweet potatoes to a baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast sweet potatoes, cut side down, until tender, 25 to 30 minutes. For the last 2 to 3 minutes of roasting, add pecans to the baking sheet and toast.

Roughly chop the toasted pecans. Add pecans, parsley, chives, garlic, lemon zest, just half the lemon juice, 2 tbsp olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine. TIP: You’ll use the remaining lemon juice for the Pear Cranberry Crisp with Walnut Crumble.

Arrange the roasted sweet potatoes on a platter, cut side up, slightly mashing the flesh with a fork. Dollop herb garlic cheese on the sweet potatoes, and top with pecan parsley salsa.