Preheat the oven to 200°C (or 180°C fan-forced). Line a baking tray with baking paper.

Pierce the washed sweet potatoes several times with a fork, then rub with a tablespoon of olive oil and season with salt and pepper. Place on tray and cook for 45 minutes or until completely softened.

If making your own pesto, prepare now. Lightly toast pine nuts in a dry frying pan. Move continuously for 5 minutes, being careful not to burn them. In a mortar and pestle or small food processor, add the basil, garlic, parmesan and toasted pine nuts. Process (or pound with pestle) together to make a coarse paste. Stir in the olive oil and pound or process a little longer until just combined. Season to taste.

Place the remaining oil into a frying pan set over a medium to high heat. Add the chopped broccoli and brussels sprouts and fry briskly until warmed through and lightly colored. Take off the heat and set aside.

Cut the cooked sweet potatoes into halves and gently scoop out most of the flesh. Transfer the flesh to the warmed greens and stir through.

Gently fold in the fetta and season with lemon juice, salt and pepper.

Transfer the mixture back into the sweet potato shells and drizzle generously with the pesto.

Scatter basil leaves and pine nuts on top and serve immediately. Tip: Top with half a cup of pepitas between the sweet potatoes, for a crunchy iron boost. Optional: For a stronger flavor, try adding a handful of chopped green olives, sundried tomatoes or marinated capsicum to the filling.