Place the sweet potatoes on a foil lined baking sheet.
Bake for 35-40 minutes, or until tender to the touch.
Combine the brown sugar and pumpkin pie spice in a small bowl.
Once the sweet potatoes are baked, remove from the oven, allow to cool 5-10 minutes then slice 3/4 through in the middle with a sharp knife.
Add ½ tbsp butter to each sweet potato and mash it into the potato as it melts.
Sprinkle the brown sugar spice mixture evenly between the sweet potatoes.
Add 2 tbsp yogurt to each potato, then top with ¼ cup of granola.
Notes
Substitute for pumpkin pie spice: 1 tsp ground cinnamon or 3/4 tsp ground cinnamon + 1/4 tsp ground nutmeg
Vegan option: substitute a plant based spread for the butter and use a non-dairy yogurt, such as almond milk or soy based yogurt alternatives. Make sure the granola used is also vegan, like Nature's Path Pumpkin Flax Granola.