Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and pierce each with a fork several times.
3. Roast the sweet potatoes for 45–60 minutes, or until they are tender when pierced with a knife. Larger potatoes may require extra time.

Step 2: Prepare the Rosemary Pesto

1. While the sweet potatoes are roasting, combine the rosemary, parsley, walnuts (or pine nuts), garlic, and Parmesan cheese in a food processor.
2. Pulse until the mixture is finely chopped.
3. Slowly drizzle in the olive oil while continuing to blend until the pesto reaches a smooth consistency. Taste and adjust with salt, pepper, and a bit of lemon juice if desired.
4. Transfer the pesto to a bowl and set aside.

Step 3: Prepare the Cranberries and Goat Cheese

1. In a small bowl, combine the goat cheese with the dried cranberries. Mix gently to evenly distribute the cranberries.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are fully roasted, remove them from the oven and let them cool slightly.
2. Using a sharp knife, carefully slice each sweet potato down the center lengthwise without cutting all the way through.
3. Gently push on each end to open the potato and create space for the stuffing.

Step 5: Add the Filling

1. Spread about 1 tablespoon of rosemary pesto inside each sweet potato, using a spoon to distribute it evenly.
2. Top the pesto with the goat cheese and cranberry mixture, dividing it evenly among the potatoes.
3. Garnish with additional rosemary or parsley if desired.