Bake sweet potatoes in a 400 degree oven for 40-60 minutes. Or you can bake them in a slow cooker (6-7 hours on low or 3.5 to 4 hours on high).

Cook brown rice or quinoa according to package directions.

Saute' garlic in a little bit of water or vegetable broth for several minutes over medium heat.

Add 3 cups of roughly chopped baby spinach; cook until wilted.

Add 3 more cups of chopped baby spinach; cook again til wilted.This takes about 4 minutes.

Remove from heat.

Add the rice to the spinach along with the remaining ingredients.

When the sweet potatoes are soft and tender, remove from the oven or slow cooker. Let them cool slightly, then slice them in half lengthwise.

With a small spoon, press down the center to create a cavity for filling up your sweet potato.

Fill with your rice-spinach stuffing and serve.