The title of this post pretty much sums it up. Sweet potatoes at their finest. Baked until steamy and sticky then stuffed with quinoa, tender miso kale salad and topped with maple chipotle sauce. I make this recipe at the very least once a month. Meat lovin’ boyfriend thoroughly enjoys it and always requests extra sauce, so I quadruple the original sauce recipe (yes, quadruple). Besides tasting delicious, sweet potatoes are high in vitamin B6 (helps prevent heart attacks), vitamin c (hello gorg skin), vitamin d (critical to our immune systems), iron (boosts energy levels), AND magnesium (the mineral that promotes relaxation and helps manage stress). Did I mention they’re inexpensive, readily available and extremely versatile (as well as satisfy my constant carb cravings without being high in carbs?!). It’s no wonder I’ve developed a lengthy love affair with the root veg, and I think it’s high time I spread the love. So without further ado- the recipe as adapted from one of my fave vegan bloggers 1. Scrub your taters with warm water to get off any dirt/residue. Poke holes in the potatoe with a sharp knife then wrap in foil. Stick ’em in the oven for at least...

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