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1
Preheat the oven to 400 F. Line a baking sheet with foil and set aside.
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2
Wash your sweet potatoes and dry them well.
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3
(You want them very clean so you can eat the skins if you feel like it, okay?)
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4
Use a fork to carefully poke holes all over the sweet potatoes (about 2 fork pokes per side should do it), and place the sweet potatoes on the baking sheet.
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5
Transfer the potatoes to the oven and bake for 60-70 minutes until theyre very tender.
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6
While the potatoes are baking, prepare the guacamole.
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7
In a medium bowl mash the avocados with a fork until almost smooth (a few chunks are okay, people).
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8
Mix in the lemon juice, pomegranate arils, pistachios and cilantro.
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9
Season with salt and fresh ground pepper to taste.
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10
Press a piece of plastic wrap onto the surface of the guacamole to keep it from browning while you finish the potatoes.
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11
When they are done remove the potatoes from the oven.
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12
Slice off a portion of the top of each sweet potato to reveal the inside.
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13
Use a spoon to scoop out the insides of each sweet potato and transfer the flesh to a medium bowl, leaving a 1/4-inch layer of potato inside the skins.
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14
Mash the potato flesh with a fork and then mix in the chopped chipotle peppers, adobo, and honey/agave.
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15
Season with salt to taste.
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16
(If you dont feel like removing the potato flesh from the skins, just mash the insides of each potato with a fork and divide the chipotle pepper, adobo and honey among each potato.)
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17
Carefully spoon the mashed potato mixture back into the skins.
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18
Top with plenty of pomegranate-pistachio guacamole and dig into your superfood sensation.
