ingredients 4 medium sweet potatoes 3 tablespoons about 15 to 20 leaves 1/2 cup pumpkin puree 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 3/4 cup freshly grated parmesan cheese (i love a parm-cheddar mix, like sartori montemori or trader joe’s unexpected cheddar)