Stuffed Sweet Potatoes with Goat Cheese

Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, remove the sweet potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh, creating a pocket for the filling.

In a mixing bowl, combine the scooped sweet potato flesh, goat cheese, Greek yogurt, salt, and pepper. Mix until smooth and creamy.

Spoon the goat cheese mixture back into the sweet potato halves, filling them generously. In a small skillet over medium heat, toast the chopped pecans for about 3-5 minutes until fragrant. Be careful not to burn them. Drizzle honey over the stuffed sweet potatoes and sprinkle the toasted pecans on top.

Top with chopped fresh chives for a pop of color and flavor. Enjoy your stuffed sweet potatoes warm as a delightful side dish or a light meal.