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

Scrub the sweet potatoes clean and pierce each several times with a fork to allow steam to escape.

Place the sweet potatoes on the baking sheet and roast for 45 to 50 minutes, or until a knife slides easily into the center.

While the potatoes roast, heat the olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms to the skillet and sauté for 6 to 8 minutes until the liquid has evaporated and the mushrooms are golden brown.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the fresh baby spinach in batches, tossing until completely wilted.

Reduce the heat to low and stir in the heavy cream, Parmesan cheese, salt, and black pepper.

Simmer the mixture for 2 to 3 minutes until the sauce has thickened slightly.

Once the sweet potatoes are finished, slice them lengthwise and gently fluff the insides with a fork.

Divide the creamy mushroom and spinach mixture evenly among the four sweet potatoes and serve immediately.