Preheat your oven to 200°C (400°F).

Wash and dry the sweet potatoes thoroughly. Rub each with olive oil, then season evenly with salt, black pepper, and Italian seasoning. Wrap each potato tightly in foil and place them in a baking dish.

Bake for 30–40 minutes, or until a skewer easily pierces the potatoes and the flesh is tender.

While the potatoes bake, prepare the mushroom filling by heating a small amount of olive oil in a pan over medium heat. Sauté the chopped onion until translucent, about 4 minutes.

Add garlic and chopped mushrooms, seasoning with salt, pepper, and red paprika. Cook, stirring frequently, until the mushrooms soften and release moisture, about 6–8 minutes.

Stir in the cream cheese until fully melted and creamy, then remove from heat.

In another pan, melt butter and add the broccoli florets. Sauté with salt and orange pepper seasoning until tender but still vibrant green, roughly 5–7 minutes.

Remove from heat and stir in the cream cheese until smooth. Set aside.

In a third pan, melt butter and add spinach, cooking and stirring gently until wilted (about 2–3 minutes).

Season with a pinch of salt and mix in cream cheese until creamy and smooth. Remove from heat.

When the sweet potatoes are done, carefully unwrap the foil. Make vertical slits down the center of each potato without cutting all the way through, gently opening them to create space for the fillings.

Divide the mushroom, broccoli, and spinach fillings amongst the potatoes, stuffing each one generously.

Sprinkle shredded cheddar evenly over the tops of the filled potatoes. Return to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly with golden spots.

Serve warm, enjoying the creaminess alongside the natural sweetness of the potatoes.