Autumn Harvest Twice-Baked Sweet Potatoes with Maple Pecan Crunch

Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked quinoa
• 1/2 cup ricotta cheese
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped pecans
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly and pierce them several times with a fork.
3. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, until tender.
4. Once baked, let the sweet potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh into a bowl, leaving a small border.
5. In the bowl with the sweet potato flesh, add quinoa, ricotta, maple syrup, cinnamon, nutmeg, salt, and pepper. Mix until well combined.
6. Spoon the mixture back into the sweet potato skins.
7. In a small bowl, combine chopped pecans, olive oil, and a pinch of salt. Sprinkle over the stuffed sweet potatoes.
8. Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes until heated through and pecans are toasted.
9. Serve warm and enjoy the autumn flavors!