Directions:

1. Preheat oven to 425°F. Prick sweet potatoes all over with a fork and place on a baking sheet. Roast until very tender, 45 to 60 minutes. Let stand until cool enough to handle but still hot, about 15 minutes. (Alternatively, after pricking sweet potatoes all over, wrap each in a damp paper towel and place on a microwave-safe plate. Microwave on High in 4-minute increments, turning the potatoes at each interval, until a fork pierces to the center, about 12 minutes total.)
2. Meanwhile, heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add thoroughly dried chickpeas; cook, stirring occasionally, until deeply golden brown and crispy, 15 to 17 minutes. Using a slotted spoon, transfer the chickpeas to a small bowl. Add ¾ teaspoon smoked paprika and ¼ teaspoon each garlic powder, salt and pepper; toss to coat.
3. When the sweet potatoes are cool enough to handle, slice them open in the center, leaving ½ inch unsliced on each end. Push the ends with your fingers to help open the centers. Using a spoon, scoop most of the sweet potato flesh into a large bowl, leaving a ¼-inch layer of flesh on the skin. Place the skins on a foil-lined baking sheet and gently open them slightly more to help when filling.
4. To the sweet potato flesh in the bowl, add ½ cup Cheddar, ¼ cup scallions, 2 tablespoons sour cream and the remaining ¼ teaspoon each garlic powder and salt. Using a potato masher, mash the mixture until well combined. Spoon the mixture evenly into the skins (about a heaping ½ cup each).
5. Bake the stuffed sweet potatoes until heated through, 8 to 10 minutes. Top each with 1 tablespoon Cheddar, ¼ cup crispy chickpeas, 1 tablespoon scallions and 1½ teaspoons sour cream.