Preparing

• Position an oven rack in the center of the oven and preheat it to 400°F. Using a fork, poke holes all over the sweet potatoes. Line a sheet pan with foil and arrange them on top.
• Bake on the middle rack of the heated oven for about 45 minutes to 1 hour or until the sweet potatoes are fork tender.
• Meanwhile, heat two tablespoons of olive oil in a large skillet over medium heat until it shimmers. Add the shallots and cook for about 3 minutes, tossing occasionally. Add the garlic and cook for about 30 seconds, then add the chickpeas and sundried tomatoes. Cook for about 10 minutes until the chickpeas are tender and warmed through. Add the spinach and a big pinch of kosher salt and black pepper. Toss just until the spinach is just wilted. Finish with the lime juice. Remove from the heat.
• When the sweet potatoes are ready, remove them from the oven and slice them partway through the center so that they remain intact on the bottom. Open the sweet potatoes up a bit to make room for the filling. Heap spoonfuls of the chickpea mixture to fill the cavity of each sweet potato.
• Top each potato with a dollop of Avocado Crema. Sprinkle the chopped cilantro or parsley and lime zest on top and serve.