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To 400°F.
Brush or spray olive oil on the cut side of yams, and place cut side down on a parchment lined baking sheet. Moisten the skin with water and rub with salt, the water will helps the salt stick. Roast in the oven for 30-40 minutes until tender.
In a bowl, mix yogurt, cilantro, mint, garlic, green onions, serrano chili, smoked paprika, cumin, lemon zest, lemon juice, and salt. (This is great to make ahead of time.)
In a large skillet, saute shallots in olive oil over medium heat for 3 minutes, until fragrant. Add garlic and Ras el Hanout, and pepper, saute 1-2 minutes then add chickpeas and cook a few more minutes. Stir in maple syrup and lemon juice. At this point, it may seem a little spicy, but when stuffed into the sweet potato, the flavors will mellow a bit. Turn heat off.
When yams are tender, flip them right side up, and slit the middle gently with a knife ( season the flesh with salt and pepper,). Place a small handful of baby spinach on top, add a scoop of warm chickpea filling. Place back in a warm oven if needed until ready to serve. Spoon the yogurt sauce over top.
With fresh cilantro, pomegranate seeds, and sliced almonds. Serve with the extra yogurt on the table.