Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms

Name: Stuffed Sweet Potatoes with Curried Chickpeas and Mushrooms
Ingredients: 2 (15-ounce) cans chickpeas, drained, rinsed, patted dry; 8 ounces button mushrooms, quartered (about 3 1/2 cups); 2 teaspoons curry powder; 1/2 teaspoon ground cumin; 5 tablespoons olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 4 medium sweet potatoes (about 9 ounces each); 5 ounces baby spinach (about 4 packed cups); 2 limes; 1/2 cup Greek-style plain full- or low-fat yogurt; 1/2 cup coarsely chopped cilantro, plus whole leaves for serving