Preheat oven to 450F. Pierce potatoes with a knife several times. Bake for about 50 minutes, or until soft throughout.
While the potatoes are baking, prepare the filling.
Combine all filling ingredients in a medium pot over medium heat. Leave on stove until heated through, about 10 to 15 minutes. Taste to adjust salt as needed.
To make the tahini sauce: Combine all ingredients EXCEPT water. Slowly add water until it reaches desired consistency (should be thin enough to drizzle). Taste to adjust salt as needed.
Remove potatoes from oven and let sit for 10 to 15 minutes. Slice potatoes in half, stopping about 3/4 through so you don’t cut all the way through. Gently mash the center of each potato with a fork.
Then stuff the baked sweet potatoes with chickpea mixture, and garnish with tahini sauce and parsley.