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Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes, then pierce them several times with a fork.
Place the sweet potatoes on a baking sheet and bake for 40–45 minutes, or until tender when pierced with a fork.
While the potatoes bake, heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened and golden, about 4–5 minutes. Add minced garlic and rosemary, and sauté for another 30 seconds.
Stir in chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat and stir in the crumbled feta cheese.
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, garlic, olive oil, salt, and pepper until smooth. Set aside.
Once the sweet potatoes are done, let them cool slightly. Slice each lengthwise and gently fluff the insides with a fork.
Spoon the spinach, mushroom, and feta mixture into each potato, then drizzle generously with the lemon garlic yogurt sauce.
Garnish with a sprinkle of rosemary or extra feta, if desired.