Step 1: Preheat the Oven

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

Step 2: Roast the Sweet Potatoes

Using a fork, poke several holes into each sweet potato to allow steam to escape. Rub each sweet potato with olive oil and season with a pinch of salt and pepper. Place the sweet potatoes on the prepared baking sheet and roast in the preheated oven for 45-60 minutes, or until they are tender and can easily be pierced with a fork. The skin should be slightly crispy, while the interior should be soft and creamy.

Step 3: Prepare the Filling

While the sweet potatoes are roasting, prepare the filling. In a small bowl, crumble the goat cheese and set it aside. Roughly chop the walnuts and mix them with 2 tablespoons of honey and 1 tablespoon of fresh thyme. This combination will provide a sweet, nutty, and herbaceous contrast to the soft, creamy goat cheese.

Step 4: Stuff the Sweet Potatoes

Once the sweet potatoes are roasted and tender, remove them from the oven and let them cool slightly, just enough to handle. Cut a slit down the center of each sweet potato, being careful not to cut all the way through. Gently press the ends to open up the sweet potato, creating a pocket for the filling.

Spoon the crumbled goat cheese into each sweet potato, allowing it to melt slightly from the residual heat. Then, sprinkle the walnut, honey, and thyme mixture evenly over the top.

Step 5: Add Toppings and Serve

Drizzle each stuffed sweet potato with an additional tablespoon of honey, ensuring each one is well-coated with its sweet richness. Garnish with more fresh thyme leaves for an extra burst of freshness. If you like a little acidity to balance the sweetness, drizzle with a light balsamic glaze. Serve immediately, while the sweet potatoes are warm, the goat cheese is creamy, and the honey is sticky-sweet.