Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and set aside.
Sweet Potatoes (4)
and dry them well. 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.
Transfer the potatoes to the oven and bake for 60-70 minutes until they’re very tender.
While the potatoes are baking, prepare the guacamole. In a medium bowl, mash the
Avocados (1 1/2)
with a fork until almost smooth (a few chunks are okay).
Mix in the juice from
Pomegranate Seeds (1/2 cup)
Pistachios (1/4 cup)
Red Onions (3 Tbsp)
Fresh Cilantro (2 Tbsp)
Salt (to taste)
Freshly Ground Black Pepper (to taste)
. Press a piece of plastic wrap onto the surface of the guacamole to keep it from browning while you finish the potatoes.
Slice the top of each sweet potato to reveal the inside. Use a spoon to scoop out the insides of each sweet potato and transfer them to a medium bowl, leaving a 1/4-inch layer of potato inside the skins.
Mash the potatoes with a fork and then mix in the
Adobo Sauce (1 tsp)
Chipotle Peppers in Adobo Sauce (1)
Honey (1 tsp)
. Season with salt to taste.
Carefully spoon the mashed sweet potatoes back into their skins.
Top each sweet potato with plenty of pomegranate-pistachios guacamole, and shamelessly dig into your superfood sensation.