Instructions:

Preheat oven to 400°F.

Place sweet potatoes on a rimmed baking sheet and prick all over with a fork; rub with olive oil and season with salt and pepper.

Bake until skins are crisp and flesh easily yields to the tip of a knife, 45-50 minutes.

Remove from the oven and let cool to one side.

Halve, pit, and scoop out the avocado flesh into a mixing bowl.

Add the Bear Pond Farm pesto, roasted red peppers, half the cilantro, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; mash with a fork until evenly combined but with some texture retained.

To serve, split potatoes and fill with the avocado-pesto mixture.

Garnish with a sprinkle of chopped almonds and the remaining cilantro.