Instructions

1. Preheat oven to 375°F.
2. Scrub the sweet potatoes and pat dry with a paper towel.
3. Place each sweet potato on a piece of foil and drizzle with a bit of olive oil. Rub the potatoes to cover them with a light coating.
4. Prick each sweet potato several times with a fork and wrap loosely in the foil, being sure to create a tight seal.
5. Place the wrapped sweet potatoes on a baking sheet and place them in the oven to roast.
6. Depending upon the size of your potatoes, it may take between 30 minutes to 1 hour for them to cook. Check them after 30 minutes by squeezing them with a protected hand. They should feel somewhat soft, but still offer a bit of resistance. Continue cooking if necessary, checking them every 10 minutes.
7. Remove them from the oven when done and allow them to sit just until cool enough to handle.
8. Lower the heat to 350.
9. In the meantime, melt the butter in heavy saucepan over medium-high heat. Add leeks, Brussels sprouts and garlic and sauté for 5 minutes. Add vegetable broth and thyme. Cook for about 5 minutes (the mixture will be wet). Transfer mixture to large bowl.
10. Add bread cubes to the leek and Brussels sprouts mixture. Season with salt and pepper; mix in the egg.
11. Cut sweet potatoes open lengthwise, creating a pocket for the stuffing.
12. Squish sweet potato from the ends to open it.
13. Remove a bit of the sweet potato to accommodate the stuffing.
14. Add stuffing to cavity in the sweet potato, mounding up nicely.
15. Return the stuffed sweet potatoes to the oven and bake uncovered until heated through, about 30 minutes.