1-First: preheat your oven to 400°F (200°C) and wash the sweet potatoes thoroughly. Pierce each one several times with a fork to let steam escape, then place them on a baking sheet lined with parchment paper for easy cleanup.

2-Next, bake the sweet potatoes for 45-50 minutes until they’re tender when pierced with a fork. While they cook, prepare the filling by sautéing minced garlic and fresh spinach in a skillet over medium heat until the spinach wilts, seasoning with salt and pepper along the way.

3-Mix the wilted spinach with ricotta cheese in a bowl, and for added flavor, consider stirring in lemon zest or a pinch of nutmeg. Once the potatoes are done, let them cool slightly, then slice each open and scoop out some of the flesh to make room for the filling.

4-Combine the scooped sweet potato with the spinach-ricotta mixture, stuff it back into the potato shells, and top with grated Parmesan. Finally, return them to the oven for another 10-15 minutes until everything is warm and the cheese melts. Serve right away, perhaps with a chilled herb drizzle for extra taste, presented on wooden boards for a rustic feel.