Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Rub with 1 tbsp olive oil, salt, and pepper. Place them on a baking sheet.

Bake for 45-60 minutes, or until very tender when pierced with a fork. Cooking time varies by the size of the sweet potatoes.

While sweet potatoes bake, heat 1 tbsp olive oil in a medium skillet over medium heat. Add finely diced red onion and sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Add fresh spinach to the skillet. Cook, stirring, until wilted, about 2-3 minutes. Remove from heat.

In a large mixing bowl, combine the sautéed onion and spinach mixture, rinsed chickpeas, halved Kalamata olives, halved cherry tomatoes, crumbled feta cheese, chopped fresh parsley, chopped fresh mint (if using), lemon juice, and dried oregano. Stir gently to combine. Season with salt and black pepper to taste.

Once sweet potatoes are tender, carefully slice them lengthwise down the center, being careful not to cut all the way through. Fluff the flesh with a fork.

Spoon a generous amount of the Mediterranean filling into each sweet potato. Garnish with extra feta, fresh herbs, and a drizzle of olive oil, if desired. Serve warm.