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Honey-glazed goat cheese & dried cranberry stuffed sweet potatoes

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Ingredients
  

  • 2 medium sweet potatoes scrubbed clean
  • 2 tsp olive oil
  • 3 oz goat cheese chèvre, crumbled
  • 1/3 cup dried cranberries roughly chopped
  • 1/3 cup pecans or walnuts toasted and chopped
  • 1 1/2 tbsp honey or hot honey
  • 6 tsp unsalted butter
  • 1/2 tsp fresh thyme leaves
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Roast the potatoes: Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork, rub with olive oil, and season lightly with salt. Place on a parchment-lined baking sheet and bake for 45–55 minutes, until tender when pierced with a knife.
  • Make the glaze: In a small saucepan over low heat, warm the honey, butter, fresh thyme, and a pinch of salt until the butter melts and the glaze is smooth. Remove from heat.
  • Assemble the filling: Slice each baked potato open lengthwise down the center. Use a fork to gently fluff the flesh, seasoning lightly with salt and pepper.
  • Stuff and broil: Divide the goat cheese, dried cranberries, and toasted nuts evenly inside each potato. Drizzle half of the warm honey glaze over the top.
  • Finish: Return the potatoes to the oven (or under the broiler on high) for 3–5 minutes until the goat cheese softens and lightly browns at the edges. Drizzle with the remaining glaze and serve warm.