Preheat oven to 425 degrees and line a baking sheet with unbleached parchment paper.
Place the sweet potato cut side down on the baking sheet.
Place the baking sheet into the oven on the middle rack and roast for 35-45 minutes, depending on how large the sweet potato is.
It is cooked through when the potato can easily be pierced all the way through with a fork.
While the sweet potato is cooking, pour water into a pot until it is about 1” deep and bring to a boil over high heat.
Place the spinach into a steamer basket and place the steamer basket into the pot.
Make sure the water doesn’t touch the bottom of the basket.
Cover with a tight fitting lid and steam for about 5 minutes.
Once fully cooked, remove the sweet potato from the oven and let sit for about 10 minutes to cool. Once cool, you should be able to just peel the skin off.
Alternatively, you can scoop the sweet potato out of the skin with a spoon.
Place the sweet potato, chickpeas and spinach into your food processor and pulse until smooth and just a little chunky (soft chunks).
You can also place it into a large mixing bowl and blend with an immersion blender until desired consistency is achieved.
This puree can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.