1. Preheat your oven to 400 F (200 C). Wash the sweet potatoes thoroughly and prick them several times with a fork. Place them directly on the oven rack or on a baking sheet. Bake for 40-50 minutes, or until they are very tender when squeezed. You should be able to easily pierce them with a fork.

2. While the sweet potatoes are baking, if your chicken isn’t already cooked, cut the chicken breast into small cubes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Once cooked, you can shred it with two forks or leave it diced.

3. Add the fresh spinach to the skillet with the cooked chicken (or use a separate skillet if your chicken is pre-cooked). Cook until the spinach wilts down completely, which usually takes only 2-3 minutes.

4. Stir in the chicken broth, softened cream cheese, Parmesan cheese, and garlic powder into the skillet with the chicken and spinach. Cook over low heat, stirring constantly, until the cream cheese is fully melted and the mixture is creamy and well combined. Season with salt and black pepper to taste.

5. Once the sweet potatoes are baked and cool enough to handle, carefully slice each sweet potato lengthwise down the middle, being careful not to cut all the way through the bottom skin. Scoop out most of the flesh into a medium bowl, leaving a thin border of potato attached to the skin to form a “boat.

6. Add the scooped sweet potato flesh to the chicken and spinach mixture in the skillet. Mash the sweet potato flesh slightly with a fork and stir everything together until thoroughly combined.

7. Spoon the chicken and spinach filling generously back into the sweet potato skins. If desired, you can sprinkle with extra Parmesan cheese or fresh chives before serving. Serve warm.