Preheat oven to 400°F. Scrub the sweet potatoes and prick several times with a fork. Rub with olive oil and salt, then place on a parchment-lined baking sheet. Bake for 45 to 55 minutes until soft.

While potatoes bake, heat a small skillet over medium heat. Add the chopped spinach with a splash of water and cook until wilted. Squeeze out all excess moisture thoroughly.

In a medium bowl, combine the ricotta, cooked spinach, parmesan, garlic, nutmeg, and pepper. Mix until creamy.

In a separate small jar or bowl, whisk together the extra virgin olive oil, parsley, thyme, lemon zest, and chili flakes to create the herb drizzle.

Once the potatoes are tender, slice them open lengthwise and fluff the inside gently with a fork.

Spoon a generous amount of the spinach ricotta mixture into each potato. Return to the oven for 5 to 8 minutes to warm the filling through.

Remove from the oven and spoon the herb drizzle over the top of each potato.

Finish with toasted pine nuts and serve warm.