4 medium sweet potatoes
Preheat oven to 400F. Scrub sweet potatoes well, leaving skins on. Prick sweet potatoes with a knife. Place on a baking pan and cook for 60 minutes. Meanwhile make the bacon marinade and mayo. Mix the one cup mayo with 2 tablespoons marinade and set aside. Once sweet potatoes are done, leave them on the baking pan, slice potatoes in halves. Mash or score the inside of sweet potatoes a little. Add some chickpeas on top put back in the oven for a few minutes, just long enough to heat chickpeas. Plate then pour on desired amount of bacon mayo.
*If you’re short on time you can always skip cooking sweet potatoes in the oven and just peel and cube sweet potatoes then put into the microwave for 4 minutes or until almost tender then add some chickpeas and heat for one more minute.
Any leftover bacon marinade can be kept in the fridge. I make a huge batch of it and then pour it into small containers and freeze them. That way I always have some available to use for this recipe, Chipotle Maple Tofu Bacon or to use as an awesome sauce for your favorite veggie burger!
black pepper, to taste
*Chipotle Chilies in Adobo Sauce
Can be found in the Mexican section of your supermarket. Read the label to make sure they are gluten-free. You can get it in a bottles (with the chilies already blended) or in cans that contains whole chilies sauce. I buy the can for 2 reasons. I bottle the bottle kind once and it did not taste as good as in the can. I thought it had a slight weird taste to it. Not sure if it had to do with being kept in plastic or I bought one that had gone off for some reason. The cans are also way cheaper. I blend 2 cans in a blender or food processor. Put 1 Tbsp of sauce in each space in an ice cube tray then freezer it. Once frozen, pop the chipotle cubes out and store in a plastic container in the freezer.