Preheat oven to 425°F. Place sweet potatoes on foil-lined 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, 30 to 35 minutes. Set broiler to high for step 3.

Meanwhile, toast hazelnuts in medium saucepan over medium heat until golden and fragrant, 3 to 5 minutes. Transfer to medium bowl and set skillet aside. Stir in cannellini beans, spinach, romesco sauce, and a pinch of salt and pepper.

Scoop flesh from roasted sweet potatoes and set aside. Melt butter in same saucepan over medium heat. Add just ½ tbsp sage and cook until fragrant, 3 to 4 minutes. Off heat, stir in sweet potato flesh and herb garlic cheese. Season to taste with salt and pepper.

Stuff sweet potato filling back into sweet potato skins and sprinkle with parmesan. Broil until spotted golden brown, 3 to 4 minutes. Divide white bean salad between serving plates and top with twice-baked sweet potatoes. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.