4 sweet potatoes
4 tablespoon butter
1 to 2 cups (4 to 8 ounces) crumbled blue cheese
4 teaspoons chopped fresh herbs or a few pinches of dried herbs (parsley, fennel, marjoram, dill)
Preheat oven to 425º F.
Thoroughly scrub sweet potatoes and dry. Lightly prick potato skin with fork and bake until tender, 40 to 60 minutes. Cut slit in top of potato, approximately three-quarters the length of potato. Push in ends of potato gently and fluff with fork.
After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs. Serve immediately.
Makes 4 servings.