Stuffed Sweet Potatoes

I semi-accidentally got fennel and lavender infused goat cheese. It was really, really delicious with those undertones.

Mats:
4 sweet potatoes
4 oz goat cheese
2Tbsp butter and 0.5 Tbsp butter
1 bunch broccolini

How-to:

Wash and pierce the potatoes. Bake at 400 for 50 minutes.

When the potatoes are almost done, soften 2Tbsp butter and goat cheese and mush it together to combine. I soften stuff by putting it in a microwave safe bowl and putting it on top of the toaster oven. The oven gets hot enough to get stuff gooey.

Melt the remaining 0.5Tbsp butter in a pan. Chop the broccolini into bite size bits and add to the pan. Saute for about 2 minutes. Add 1/4c water, cover, and steam for 4 minutes.

When the potatoes are easily pierced with a knife, remove and cut a slit in the skin. Squish the ends into the middle slightly so the flesh kinda mounds out and the slit opens. Spoon the cheese mixture into the cavity, then top with broccolini.