Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then pierce them a few times with a fork. This helps steam from the inside as they bake.

Line a baking sheet with parchment or foil. Place the potatoes on the sheet and bake for about 45 minutes, or until they’re tender when you poke them with a knife.

While the potatoes roast, make the filling. In a medium bowl, combine the thawed spinach, cream cheese, chopped artichokes, Parmesan, minced garlic, olive oil, salt, and pepper. Mix until the texture is creamy and well combined.

When the potatoes are ready, let them rest for 5 minutes. Then cut a slit down the center of each potato, being careful not to cut all the way through the other side.

Gently scoop a little of the potato flesh into the filling to loosen the inside. Return the mixture to the potato skins, then spoon the spinach-artichoke filling back in, mounding slightly.

If you like a melted cheese finish, sprinkle a little extra Parmesan on top. Return to the oven for about 5–7 minutes, just until the filling is heated through and the edges are slightly golden.

Finish with a drizzle of a tiny bit of olive oil or a small knob of butter on top and a sprinkle of chopped parsley for color.

Serve warm. These stuffed potatoes pair nicely with a simple green salad or roasted veggies for a complete meal.