Preparation Steps

• Preheat your oven to 400°F (200°C). Using a fork, pierce each sweet potato 5-6 times to allow steam to escape during baking.
• Place the sweet potatoes directly on the middle rack of the preheated oven. For easier cleanup, place a foil-lined baking sheet on the rack below to catch any drips. Bake for 60-75 minutes, or until a fork easily pierces through the center of the sweet potatoes. Remove from the oven and let cool slightly until they are safe to handle.
• While the sweet potatoes are baking, prepare the spinach filling. Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze and press firmly to remove as much excess moisture as possible. Transfer the drained spinach to a medium mixing bowl. Add the chopped cilantro, olive oil, lemon juice, minced garlic, oregano, salt, pepper, crumbled feta cheese, and chopped sun-dried tomatoes to the bowl. Stir well to combine all ingredients.
• Once the baked sweet potatoes have cooled enough to handle, use a sharp knife to slice each one lengthwise. Carefully scoop out most of the cooked sweet potato flesh, leaving a ½-inch border of potato inside the skin to maintain its shape. Add the scooped-out sweet potato flesh to the spinach mixture in the bowl. Stir thoroughly until the sweet potato is evenly distributed throughout the filling.
• Evenly divide the spinach and sweet potato filling among the sweet potato skins, mounding the filling slightly above the edges. Place the stuffed sweet potatoes on a baking sheet lined with foil. Return the baking sheet to the oven and bake for an additional 10-15 minutes.
• Remove the stuffed sweet potatoes from the oven and let cool slightly before serving. Serve warm as a main course or a hearty side dish.