Roast the Sweet Potatoes:

• Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet, pricking each potato a few times with a fork. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Roast for 40-50 minutes, or until the sweet potatoes are soft and easily pierced with a fork.

Prepare the Filling:

• While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they release their moisture and become golden brown.

Add Garlic and Spinach:

• Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant. Add the chopped spinach and dried oregano, cooking for another 2-3 minutes until the spinach wilts and is evenly distributed with the mushrooms and garlic.

Stuff the Sweet Potatoes:

• Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit down the center of each sweet potato and gently fluff the insides with a fork. Divide the spinach, mushroom, and garlic mixture among the sweet potatoes, stuffing them generously.

Add the Feta:

• Crumble feta cheese over the stuffed sweet potatoes for an extra burst of flavor. If you like, you can return the stuffed potatoes to the oven for an additional 5-10 minutes to melt the cheese and heat everything through.

Serve and Enjoy:

• Serve the stuffed sweet potatoes warm. You can garnish with additional herbs, like fresh parsley or a squeeze of lemon, if desired.