With a fork, pierce the sweet potato in several places. Place the sweet potato in the microwave, on top of a piece of paper towel, and cook for 3 minutes per side (about 6 minutes total), or until the sweet potato is tender when pierced with a fork.

Let the sweet potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise.

Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.

With the back of a fork, mash the potato flesh until most lumps are gone.

Heat the olive oil in a small skillet set over medium heat. Add the garlic and cook for 30 seconds.

Add the spinach and cook, stirring, until the spinach is wilted, about 1 minute.

Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese and ground pepper. Stir gently to combine.

Scoop the sweet potato mixture into the reserved sweet potato skins. Serve.