Cut the sweet potatoes in half and prick with a fork, sprinkle with brown sugar; We put them in the oven until they are soft (1 hour approx). Remove from the oven.
Lower the oven temperature to 175ºC. Wash the cherry tomatoes, cut in half, and place in a refractory, sprinkle with the garlic salt and the herbes de Provence. Drizzle with olive oil and bake for 15-20 mins.
Heat the olive oil in a small frying pan over medium heat and add the chopped shallots until sautéed. Set aside.
Add the shallots, double cream cheese, salt, and pepper to a bowl; toss and divide mixture among sweet potato halves.
Plate with a few sprigs of parsley and the roasted cherry tomato halves. As an optional step, pour some BBQ sauce on top.
