To cook sweet potatoes: A) Preheat oven to 375°F. Pierce potatoes with a fork or knife, gently coat pierced potatoes with olive oil, salt and pepper. Bake for 20 minutes, rotate, and bake for another 15 minutes. B) Pierce potatoes with a fork; Microwave pierced sweet potatoes 6-7 minutes, flipping halfway through cooking.
Once sweet potatoes are cooking, combine quinoa with vegetable broth (or water) in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 9-10 minutes. Turn off the heat and let sit for a few minutes, covered.
In the meantime, combine veggies, herbs and spices and raisins in a medium-sized bowl. Once quinoa is done cooking, add quinoa to the bowl and mix to combine.
When the potatoes are fully cooked, carefully cut lengthwise and stuff with quinoa mixture. Top with a dollop of yogurt, if desired. Sprinkle pepitas on top & enjoy!