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Preheat the oven to 200 degrees Celsius.
Cut the sweet potato in half, brush with olive oil and sprinkle with salt, then bake for about 40 minutes until soft and golden.
Heat a frying pan with a little olive oil, add the mushrooms and fry until golden brown and they release their juices.
Add the garlic and spinach, stir until the spinach wilts.
Lower the heat, add the cooking cream, salt and pepper, and cook for a few minutes until the sauce is creamy and fragrant.
Scoop out some of the sweet potato flesh and fill with the mixture
Drizzle with olive oil, sprinkle with chopped parsley and serve hot