Baked Sweet Potatoes with Cannellinis and Baby Spinach recipes

Name: Baked Sweet Potatoes with Cannellinis and Baby Spinach recipes
Ingredients: 4 medium-size sweet potatoes, unpeeled, scrubbed and pricked all over with a fork; 1 (15-ounce) can cannellini beans, rinsed and drained; 1/4 cup capers, drained; 1/4 cup golden raisins; 1 tablespoon freshly squeezed lemon juice (I used Meyer lemon juice); 1/2 teaspoon herbes de Provence; 1 teaspoon kosher salt (I used 1/2 teaspoon); 1/2 teaspoon freshly ground black pepper (I used 10 turns of the pepper mill); Pinch of crushed red pepper flakes or to taste; 1 tablespoon + 1 teaspoon extra virgin olive oil; 4 cups packed fresh baby spinach