Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice the sweet potatoes in half lengthwise and arrange them cut-side up on the baking sheet. Drizzle with olive oil.

Bake the sweet potatoes for 30-35 minutes, or until tender.

Scoop out about 1.5-2 teaspoons of sweet potato flesh from each half to make room for the filling.

In a food processor, combine the scooped sweet potato flesh, spinach, feta, garlic, and olive oil. Pulse until the mixture is sticky and chunky.

Fill each sweet potato half with the spinach and feta mixture, then drizzle with more olive oil.

Bake the filled sweet potatoes for an additional 10 minutes, until the edges are golden.

Let them cool for a few minutes, then serve warm or chilled.