Preheat the oven to 425°F (220°C). Pierce each sweet potato several times with a fork and place them on a baking sheet.

Roast for 45–55 minutes, or until the sweet potatoes are completely tender when pierced with a fork.

While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat.

Add the sliced red onion and cook for 2–3 minutes until it begins to soften. Add the minced garlic and cook for about 30 seconds.

Add the chopped spinach and cook until wilted.

Stir the sliced roasted capsicum into the spinach mixture. Season with dried oregano, black pepper and a little salt if needed.

Cook for another 1–2 minutes, then remove the skillet from the heat.

Add the tahini, fresh lemon juice, olive oil, minced garlic and salt to a small bowl.

Whisk together while gradually adding the water, one tablespoon at a time, until the mixture becomes smooth and creamy enough to drizzle.

Once the sweet potatoes are tender, carefully cut a slit lengthwise into each one.

Gently press the sides apart and use a fork to fluff the centre, creating space for the filling.

Generously spoon the spinach and roasted capsicum mixture into each sweet potato.

Top each one with crumbled feta cheese.

Drizzle the creamy lemon tahini generously over the loaded sweet potatoes, allowing it to run into the spinach and feta filling.

Finish with fresh parsley, a little smoked paprika and extra crumbled feta if desired.

Serve warm while the sweet potatoes are tender and the filling is fresh.