Tex-Mex-style sweet potatoes can be served as a side dish to steak or chicken or stand on their own as a vegetarian main with a salad on the side.
4 medium sweet potatoes, scrubbed
1/4 cup packed fresh cilantro leaves
2 tbsp olive oil
1 tsp chili powder
1/2 cup crumbled feta cheese
Preheat oven to 425°F. Pierce the sweet potatoes all over with a fork and place in a microwave-safe dish. Cover with vented plastic. Microwave on high 10–12 min., until tender, turning over once halfway through. Let stand until cool enough to handle.
Meanwhile, coarsely chop the cilantro. Halve potatoes lengthwise. Scoop out most of the sweet potato, leaving skins intact, and add scooped-out potato to a medium bowl.
To bowl, add the oil and chili powder. Mash until mostly smooth. Fold in the feta cheese and cilantro. Season with salt and pepper to taste.
Season sweet potato cavities with salt and stuff with sweet potato–feta mixture. Roast on a baking sheet 10 min., until tops are brown.