Step 1: Prepare the Sweet Potatoes

1. Bake the Sweet Potatoes:
   • Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape.
   • Place the sweet potatoes on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
2. Cool and Slice:
   • Remove the sweet potatoes from the oven and let them cool slightly. Once they’re cool enough to handle, slice each one in half lengthwise.
   • Carefully scoop out a portion of the flesh, leaving a small border around the edges to maintain the structure of the potato skins.

Step 2: Make the Filling

1. Cook the Cranberries:
   • In a small saucepan over medium heat, combine the cranberries, orange juice, honey, salt, and pepper.
   • Cook for 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
2. Add Flavor:
   • Remove the cranberry mixture from heat and stir in the orange zest, chopped rosemary, and walnuts (if using).
3. Combine with Sweet Potato Flesh:
   • In a large mixing bowl, mash the scooped sweet potato flesh and mix it with the cranberry mixture until well combined. Adjust seasoning with additional salt or pepper as needed.

Step 3: Stuff and Bake

1. Stuff the Sweet Potatoes:
   • Spoon the cranberry-sweet potato filling back into the hollowed sweet potato skins.
2. Top with Parmesan:
   • Sprinkle the grated Parmesan cheese evenly over the filled sweet potato halves.
3. Bake Again:
   • Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese is melted and golden.

Step 4: Serve

1. Garnish:
   • Remove the sweet potatoes from the oven and let them cool slightly. For an extra touch, garnish with additional rosemary or a sprinkle of orange zest.
2. Enjoy:
   • Serve warm as a side dish or a light main course.