Buffalo Chickpea Stuffed Sweet Potatoes

Preheat oven to 375 degrees and pierce sweet potatoes with a fork a few times. Place the sweet potatoes directly on the oven rack* and cook for 45-60 minutes, or until fork tender. Remove from the oven and cut in half. Allow to cool for 5-10 minutes.
Meanwhile, heat 1 tbsp of olive oil in a pan over medium heat. Add the shallot, garlic and a pinch of salt & pepper. Cook for 2-3 minutes, or until tender. Add the spinach and toss until it has wilted. Remove from the heat.
Scoop the insides of the sweet potatoes into a bowl - leaving about 1/2" of filling in each potato skin. Place the skins on a baking sheet and drizzle with the remaining olive oil. Place back in the oven for 10 minutes.
While the skins are in the oven, add the remaining ingredients to the sweet potato that was scooped out and stir to combine.
Remove the skins from the oven and scoop the filling back into the potato skins. Place them back in the oven for 10-15 more minutes, our until everything is heated through. Remove from the oven, top with any of the optional toppings and serve.