Preheat oven to 400°F

Wash and dry sweet potatoes. Puncture sweet potatoes with a fork all over.

Rub each sweet potato with olive oil and place in an oven proof dish or on a sheet pan.

When oven comes to temp, add sweet potatoes to oven, between 50 and 60 minutes, or until tender all the way through.

In a small bowl add tahini sauce, soy sauce, maple syrup, lemon juice, and melted butter. Whisk until blended. Add hot water by the tablespoon until drizzle is consistency you like. Note, if sauce thickens up again, simply add more hot water, a tablespoon at a time and whisk until liquid.

When potatoes are cooked through, drizzle a tbsp of olive oil in a non-stick pan and heat over medium heat.

Add chickpeas and stir until cooked through.

Add spinach and combine with chickpeas until wilted. Sprinkle with a pinch of salt.

Cut sweet potatoes in half and gently mash insides.

Spoon chickpea and spinach mix over top.

Pour Maple Tahini Drizzle over top, and then add a drizzle of spicy chili oil.