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Clean the sweet potatoes, place them on a baking tray, drizzle with olive oil and salt.
Bake at 180°C for 30–40 minutes until soft.
In a pan, melt a little butter and add the chickpeas.
Add spinach and cook until softened. Set aside.
For the sauce, melt butter, then add tahini, soy sauce, lemon juice and garlic.
Mix until smooth. Add a little water if needed.
Slice the baked potatoes open, add a bit of butter, salt and pepper, and gently press them open.
Top with the chickpea and spinach mixture.
Pour over the tahini butter and finish with chili oil.