Start by prepping your sweet potatoes: Scrub the skins, dry them, then use a fork to puncture the potatoes all over to release steam while baking. Then bake for 45 minutes at 400 degrees F or until tender.

In a hurry? Wash, dry and puncture the sweet potatoes, then microwave on high for 7-8 minutes or until tender. Once they're cooked, use a knife to slice into each potato lengthwise, using caution to not slice all the way through. Then push the two ends toward each other in order to force the sweet potato open to create a pocket.

Stuff the baked sweet potatoes with roasted asparagus and fresh radish slices, then crack an egg into the sweet potato pocket and sprinkle with pepper. Slide the sweet potatoes under the broiler to cook the eggs. When the egg whites are no longer translucent, remove and sprinkle with parsley.

Stuff the baked sweet potatoes with creamed kale, quinoa and shredded lemon chicken. Top with a pinch of salt and pepper.

Stuff the baked sweet potatoes with a layer of caramelized onions and diced, sautéed apples before sprinkling crispy bacon pieces and cheddar cheese on top. Slide under the broiler for 20-30 seconds or until the cheese is melted.