Wild Rice-Stuffed Sweet Potatoes

Preheat oven to 425°F. Place sweet potatoes on baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast, cut side down, for 30 minutes. Add hazelnuts to sheet and continue to cook until sweet potatoes are tender and nuts are toasted, 2 to 4 minutes.

Combine rice, ¾ cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 28 to 32 minutes. Drain any remaining water and return to saucepan. Add toasted hazelnuts, parsley, dried cranberries, lemon zest, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper. Fluff with fork and cover to keep warm. (4-serving meal: use 1½ cups water, 2 tbsp olive oil).

Stir together mayo, chipotle and reserved adobo, cranberry sauce, and a pinch of salt and pepper in small bowl.

Smear chipotle-cranberry aioli in shallow bowls. Top with sweet potatoes and smash flesh with fork. Stuff sweet potatoes with wild rice stuffing and serve with lemon wedges. ¡Buen apetito!