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Preheat oven to 350F
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Wash and scrub the sweet potatoes, pierce the skin several times with a fork, bake for approximately 1-hour until they can be easily pierced with a knife. Remove from the oven and let cool slightly while you sauté the mushrooms. (Microwaved baked sweet potatoes work just as well.)
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Heat a covered skillet over medium-high heat, and olive oil and butter, add mushrooms, salt, and pepper, stir frequently
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After 5 minutes, add the onions and garlic, continue until the mushrooms are brown and the onions are soft
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Turn off the heat and add the spinach on top, cover and let the spinach gently steam
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The sweet potatoes should be cool enough to handle, cut each potato in half lengthwise, using a spoon, gently scoop the flesh out of the potato, careful not to damage the skin
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Add half of the parmesan cheese to the sweet potato flesh and give it a rough mash, add the mixture to the spinach mushroom mixture and combine well
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Gently spoon the spinach mushroom mixture into the sweet potato skins and line them up on a sheet tray, sprinkle the remaining Parmesan cheese on top and return to the oven
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Bake for approximately 15 minutes, until the topping is just turning brown and crispy
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Garnish with fresh chopped parsley as garnish
