Wash the sweet potatoes well, wrap in foil and bake at 350F degrees for approximately 1 hour*

Meanwhile, cook the quinoa in vegetable broth (for more flavor) until all the liquid is absorbed and the quinoa is fluffy (about 7-8 minutes)

When the sweet potatoes are done, remove from oven. Carefully slice it in half (the long way) and using an ice scoop, carefully scoop up the core of the sweet potatoes leaving enough around the edges to create a "wall" to help maintain it's shape.

Add all the scooped sweet potatoes to a medium glass bowl, then add the butter, cheese, cinnamon and a pinch of salt and pepper. Mash or fold to combine.

Spoon the mashed sweet potato back into it's skin. Add the quinoa, cranberries and sprinkle with chive or fresh parsley. Finish with more salt and pepper and a few cheese sprinkles.

Serve hot alongside your choice of meat for a protein rich meal.