Baked Sweet Potato with Cinnamon and Nuts

1.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2.Prick each sweet potato several times with a fork. Rub the skins with olive oil and sprinkle lightly with sea salt.

3.Place the sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until very tender when pierced with a fork. The skins should be slightly crisp and the flesh soft.

4.While the sweet potatoes are baking, roughly chop the walnuts and pecans. Set aside.

5.Once baked, allow the sweet potatoes to cool for 5 minutes. Carefully slice each one open lengthwise, gently fluffing the insides with a fork.

6.Sprinkle the ground cinnamon evenly over the warm sweet potatoes. Top each with the chopped walnuts and pecans.

7.Drizzle with maple syrup if desired, and add a dollop of Greek yogurt for extra creaminess, if using.

8.Serve immediately, enjoying the contrast of warm, spiced sweet potato with crunchy nuts.