Preheat your oven to 200°C (400°F). Wash the sweet potatoes thoroughly and pat them dry. Pierce each sweet potato several times with a fork. This allows steam to escape during baking, preventing them from bursting.

Place the prepared sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until they are tender when pierced with a fork. The exact time will depend on the size of your sweet potatoes.

While the sweet potatoes are baking, prepare the filling. Heat the olive oil (2 tbsp / 30ml) in a large skillet over medium heat. Add the minced garlic (2 cloves / approx. 10g) and sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the chopped fresh spinach (200g / 7 oz) to the skillet. Cook, stirring occasionally, until the spinach is wilted, which should take about 3-5 minutes. If there's excess liquid from the spinach, drain it off.

Remove the skillet from the heat. Stir in the crumbled feta cheese (100g / 3.5 oz), chopped fresh dill (2 tbsp / approx. 5g), chopped fresh parsley (2 tbsp / approx. 5g), and lemon zest (1 tsp). Season with salt (1/2 tsp / approx. 3g) and black pepper (1/4 tsp / approx. 1g), or to your taste. Mix everything gently to combine.

Once the sweet potatoes are tender, carefully remove them from the oven. Let them cool slightly for a few minutes until they are safe to handle. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.

Spoon the spinach and feta mixture generously into each opened sweet potato half. You can press the filling down slightly to ensure it holds well. Serve immediately.