Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork. Place them directly on the oven rack and bake for 45–60 minutes until tender when pierced with a knife.

While the potatoes bake, heat 2 teaspoons olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the diced mushrooms and cook for 5–7 minutes until they release moisture and turn golden brown.

Add the fresh spinach to the skillet and cook just until wilted, about 1–2 minutes. Remove the skillet from the heat and let the mixture cool for a minute.

In a mixing bowl, combine the sautéed vegetables with cream cheese and half of the shredded cheese. Stir until smooth and well blended. Season with salt and pepper to taste.

Once the sweet potatoes are done, slice each open lengthwise and scoop out some flesh into the bowl with the veggie filling. Mix the scooped potato flesh into the filling for a smooth, creamy texture, then spoon the mixture back into the sweet potato skins.

Top each stuffed potato with the remaining shredded cheese. Return the potatoes to the oven for another 10–15 minutes, until the cheese is melted and bubbly. Serve hot.