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

1. Wash and scrub sweet potatoes. Pierce each with a fork and place on the baking sheet. Roast for 45–60 minutes until tender.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Sauté garlic for 1 minute, then add spinach and cook until wilted. Let cool slightly.
3. In a bowl, mix the cooked spinach with ricotta cheese. Add 1 tbsp lemon juice, salt, and pepper to taste.
4. Prepare the herb drizzle by blending fresh herbs, 1 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper until smooth. Add a splash of water if needed to thin the sauce.
5. Once the sweet potatoes are done, let cool for a few minutes. Cut a slit down the center and gently mash the flesh to create a well.
6. Fill each sweet potato with the ricotta-spinach mixture.
7. Drizzle generously with the herb sauce and add optional toppings like red pepper flakes, Parmesan, or nuts if desired.