• Preheat the oven to 425°F/210°C. 
• Wash and dry the sweet potatoes and poke them with a fork. Wrap each one with foil and place them on a baking sheet covered with parchment paper.
• Bake for 40 minutes to an hour until tender.
• Slice the potatoes in half and use a spoon to scrape out the inner flesh, making sure to leave at least a ¼-inch (6 mm) thick border on each side, saving the scooped-out potato parts to use for side dishes.
• Heat the olive oil in a large pan set over medium heat.
• Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
• Add the garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes​.
• Add the spinach, turn the heat to low, cover, and cook, until the spinach is very soft, about 5 minutes. Remove from the heat.

Assemble the boats:

• Reduce oven heat to 400°F/200°C.
• Fill each of the potatoes with a few tablespoons of the spinach filling.
• Carefully crack one egg inside of each sweet potato half, keeping the yolk intact. I find it easier to break the egg into a small bowl and then pour it into the hole.
• Sprinkle around the egg with cheese and season each potato with salt and pepper.
• Bake in the preheated oven until the eggs are cooked to your liking, about 8-10 minutes. (Longer if you want the yolk cooked hard.)
• Serve and enjoy immediately.