1. Preheat your oven to 400°F. Wash the sweet potatoes and use a fork to pierce them a few times. Place the prepared sweet potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they’re tender when pierced with a fork.

2. While the sweet potatoes are baking, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms, and sauté until the mushrooms are softened, about 5-7 minutes. Then, add the fresh spinach and continue cooking until it’s wilted, approximately 2-3 minutes more. Season with salt and pepper to taste.

3. Stir in the cream cheese and grated Parmesan cheese, and continue cooking until the cheeses are melted and the mixture is smooth and creamy. Adjust seasoning with additional salt and pepper if needed.

4. When the sweet potatoes are tender, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise and scoop out the flesh, leaving a thin layer attached to the skin. Combine the scooped-out sweet potato flesh with the creamy mushroom and spinach mixture, stirring until well incorporated.

5. Spoon the flavorful filling back into the sweet potato skins, dividing it evenly among the eight halves. Optionally, top with additional Parmesan cheese.