Preheat oven to 400F. Place yams, cut side down on parchment lined baking sheet and roast for 30-40 minutes until tender.
While yams are roasting make filling. Saute onion and apple in olive oil, in a large skillet, over medium high heat for 2-3 minutes. turn heat to medium. Add garlic. Saute 4 more minutes then add chick peas and spices, salt and pepper. Continue cooking a few more minutes. Stir in maple syrup. At this point, it may seem a little spicy, but when stuffed into the sweet potato, the flavors will mellow a bit. Stir in half of the cilantro. Turn heat off.
When yams are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over the yams. Place back in a warm oven until ready to serve.
Garnish with fresh cilantro and scallions and a drizzle of “smoked” yogurt.
To make the “smoked yogurt” mix all ingredients in a small bowl. Place in a squirty bottle and keep in the fridge.