Pierce sweet potatoes with a fork; bake at 400ºF for 45 minutes.
Warm grapeseed oil in a skillet over medium heat. Add sliced shallot; sauté until tender. Stir in coconut cream and cook until bubbling. Fold in spinach; sauté until wilted. Add artichoke hearts and vinegar. Reduce heat and simmer until thickened. Season with salt, pepper and paprika. Spoon onto potatoes. Top with shredded Parmesan, if desired.