Twice Baked Maple Chipotle Sweet Potatoes

Scrub sweet potatoes with a rough brush or veggie cleaner; dry well. Coat sweet potatoes with a thin layer of olive oil. With fork, prick sweet potatoes all over, about six times.

Preheat grill to high. Place sweet potatoes in center of cooking grate; grill-roast about 1 hr., turning once halfway, until the skin is crisp and the inside is meltingly soft, about 1 hr. Remove from grill. (Or bake in 400’F. oven 1 hr. until tender but not mushy.) Cool to lukewarm.

Choose the 4 potatoes with the most complete skin and cut them in half lengthwise. Leaving a ½-in. margin of the potato intact, with a spoon, scoop out the flesh and place in container of food processor or blender; reserve shells. Peel remaining 2 sweet potatoes and add flesh to food processor, discarding skins.

Add yogurt, maple syrup, chipotle, cinnamon and salt to sweet potatoes; process or blend until a smooth puree. Place puree in a piping bag or spoon mixture into reserved shells; top with goat cheese.

Place sweet potatoes on a rack over a baking sheet; bake in 350°F oven until filling is warmed through and cheese is melted and lightly brown, about 25 min.

To serve, garnish with toasted pepitas.