Roast the sweet potato

• Preheat the oven to 220 °C (425 °F).
• Place the whole sweet potato on a baking tray and roast for 30 minutes, then keep roasting for another 30 minutes until tender.

Dry and season the chickpeas

• Drain the chickpeas and let them sit in a bowl for 30 minutes so they dry out.
• Pat them with paper towel, then drizzle with olive oil and season with kosher salt and pepper.

Roast the chickpeas

• Spread the chickpeas on a tray and roast alongside the sweet potato for 20 minutes until crispy.

Make the lemon dill yogurt

• Spoon the Greek yogurt into a bowl.
• Add the lemon zest, lemon juice, dill, olive oil and grated garlic.
• Season with salt and pepper and whisk until smooth but still slightly thick; chill until serving.

Assemble the plate

• Place the roasted sweet potato in the center of a plate and split it open, flattening the flesh slightly.
• Spoon the cold yogurt spread generously over the potato.
• Top with the crispy chickpeas and serve immediately.