HUMMUS QUINOA SWEET POTATO JACKETS

Cut sweet potatoes in half lengthwise and drizzle with oil. Sprinkle with salt and pepper. Place, cut side down, onto baking sheet lined with parchment paper. Roast in preheated 400°F oven for about 25 minutes or until knife easily slides into flesh. Remove from oven, then reduce oven temperature to 350°F. Meanwhile, bring quinoa and vegetable broth to a boil in saucepan. Reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed. Fluff with fork. Scoop out sweet potato flesh into large bowl, reserving about 1/4 inch of flesh in each half. Mash with fork and add cooked quinoa, hummus and basil; stir to mix well. Spoon back into sweet potato skins and return to 350°F oven for 10 to 15 minutes to heat through. Drizzle with glaze to serve, if desired. (Make-ahead: Cover stuffed sweet potatoes with plastic wrap and refrigerate for up to 2 days. Reheat in microwave or 350°F oven for about 20 minutes until knife inserted in centre comes out warm.)