Step 1: Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Wash and dry the sweet potatoes. Pierce each sweet potato several times with a fork.
• Place the sweet potatoes on a baking sheet lined with parchment paper.
• Roast in the preheated oven for 45-50 minutes, or until the sweet potatoes are tender when pierced with a knife.

Step 2: Prepare the Spinach Filling

• While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Add the chopped spinach, salt, and black pepper. Sauté for 2-3 minutes until the spinach is wilted.
• Remove the skillet from the heat and stir in the crumbled feta cheese. Set the filling aside.

Step 3: Prepare the Pesto Drizzle

• If you are making homemade pesto, blend together the following ingredients in a food processor: 1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 1/4 cup pine nuts or walnuts, 1 clove garlic, and a squeeze of lemon juice. Season with salt and pepper to taste.
• If using store-bought pesto, simply transfer it to a small bowl and add a splash of lemon juice for freshness.

Step 4: Assemble the Stuffed Sweet Potatoes

• Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
• Carefully cut a slit down the center of each sweet potato and gently press the sides to create an opening.
• Spoon the spinach and feta filling into each sweet potato, dividing it evenly.

Step 5: Add the Pesto Drizzle

• Drizzle the pesto sauce generously over the stuffed sweet potatoes.
• Sprinkle with chopped walnuts or pine nuts for added crunch, if desired.
• Garnish with fresh basil leaves and serve warm