1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or oil.

2. Scrub and prick the sweet potatoes with a fork, rub with olive oil, and bake for 40–45 minutes until tender.

3. While potatoes bake, heat 1 tbsp olive oil in a skillet over medium heat, sauté garlic until fragrant, then add spinach and cook until wilted. Season with salt and pepper.

4. In a bowl, combine shredded chicken, cooked spinach, and Greek yogurt. Mix until creamy and add half of the cheese if using.

5. Slice each sweet potato lengthwise when cool enough to handle, scoop out most of the flesh leaving a 1/4-inch border, and mash the scooped flesh into the filling.

6. Spoon the filling back into the potato shells, top with remaining cheese if desired, and bake for an additional 10–12 minutes until heated through and cheese is melted.

7. Allow to cool slightly before serving to let the flavors meld.