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Wash the sweet potatoes and poke them all over with a fork. Take two kitchen towel and wet them, then wrap each sweet potatoes with the wet tissue and place in a microwave safe bowl or plate. Microwave for 10-12 minutes, until a knife pierces through very easily. If you are microwaving two at the same time, they will take longer. Keep cooking and checking at 5 minute intervals.
Meanwhile, make the filing. Tear or cut the mushrooms into bite sized pieces. Add a little drizzle of olive oil to a large frying pan, then add the mushrooms and a pinch of salt. Cook, stirring occasionally, on medium heat for about 8 minutes. Then drain the chickpeas and add these to the pan, along with the spinach. Add a drizzle of soy sauce if you like and cook until the spinach has wilted and the mushrooms are caramelised, about another 5 minutes.
To make the soy tahini drizzle, whisk all of the ingredients together until smooth.
To serve, slice open the sweet potato and mash it down slightly with a fork. Season with salt and pepper before loading it up with half of the mushroom chickpea filing. Drizzle over plenty of tahini sauce and top with your chosen toppings.