Wash and dry sweet potatoes; poke 7 shallow holes in each with a fork or knife. Microwave until soft to the touch (5-6 min.); let cool slightly. Slice each potato in half; scoop the flesh into a bowl, leaving 1/2" of flesh still attached to the skin of the potatoes. Mash the removed flesh with a fork; stir in the salsa, 1/4 cup of shredded cheese and pepper. Equally divide and spoon mixture back into each sweet potato skin half. Sprinkle potatoes evenly with the remaining cheese; broil under a preheated broiler until golden-brown on top and heated through (about 4 min.). Top each potato half with 1 tbsp. yogurt and 1/4 of the olives.

Recipe courtesy of Kerrygold/The Irish Dairy Board USA.