Place skinned chickpeas on a baking sheet lined with parchment paper. Then, coat with olive oil and toss with paprika and dill seasoning. Bake for 25 minutes at 400°
Wash the sweet potatoes and heat up water in a 5-qt Dutch oven over high heat. Once boiling, place the sweet potatoes in the water. Boil for 10 minutes
Remove the sweet potatoes from the water and cut them ⅔ of the way through. Place a tablespoon of butter in each slit. Bake for 25-35 minutes at 350°F.
When the sweet potatoes are cooked, use a spoon to fill each one with roasted chickpeas and then tatziki.
Then, garnish with your toppings of choice. I used feta cheese, truffle salt, diced cucumber, fresh dill, and spicy honey.