Twice-Baked Sweet Potatoes

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. (4-servings: use 2 tsp olive oil)

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. (4-servings: use 1 tbsp sage)

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! (TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.)