I see that she cuts the sweet potatoes in 1/2, coats with a bit of oil and seasoning, and bakes them cut side down. I read about that "cooking method" a few months back on a food blog and have made it this way a few times -- it cuts the cooking time and gives some great caramelization.
Those loaded sweet potatoes look and sound delicious. This is my favorite sweet potato recipe: Thai Coconut Basil Chickpea Stew. It uses Thai Basil, which can be hard to find, but Italian Basil works well too.
I have a butternut squash and Brussels sprouts. I wouldn't make it with soy milk and the nutritional yeast, but knowing you liked it without, this might be a nice change for us (we're about to get into a Brussels sprouts rut too). Thanks
ETA: Today's CSA had sweet potatoes -- as well as more beets.