1. Pre-heat oven to 425 degrees F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
3. When the sweet potatoes have about 10 minutes left, make the spinach and artichoke stuffing.

For Spinach And Artichoke Stuffing:

1. Heat olive oil over medium-high heat in a skillet, and then add minced garlic, and stir for 30-60 seconds, until fragrant.
2. Then, add ½ cup chopped artichoke hearts, and heat through. Next, add in the baby spinach and toss until mostly wilted. Covering with a lid can help make this process move faster.
3. Now, push the spinach and artichoke mixture to the side of the skillet, and then add in some plain greek yogurt and grated parmesan cheese. Stir this together until the mixture becomes smooth and the cheese has melted.
4. Then, incorporate this into the spinach and artichoke mixture, until well mixed. Remove from heat.
5. I like to add chicken to this mixture as well for a little additional protein and texture. So I’m going to add in some diced cooked chicken breast, but this is an optional step if you’d prefer to keep it out.*
6. Transfer the spinach and artichoke mixture into the prepared sweet potato.
7. Top with parmesan and parsley