Preheat oven to 400 degrees Fahrenheit. Poke holes in the sweet potatoes. Bake for 45 minutes to 1 hour or until soft.

While sweet potatoes bake, make the sauce. Combine all ingredients into a small bowl and whisk until smooth.

When the sweet potatoes have about 15 minutes left, make the chickpea pineapple mixture. Heat a small-medium sauté pan over medium heat. Add 1 teaspoon coconut oil and let heat up for about 30 seconds.

Add pineapple and sauté for 3-5 minutes, stirring occasionally. Add chickpeas, 3/4 of the diced jalapeño, and salt and stir to combine.

Add about 3/4 of the sauce to the sauté pan, leaving behind about 1 tablespoon. Let simmer on low for 10 minutes to allow to thicken and coat mixture.

When sweet potatoes are done, remove from oven and cut a slit through the middle. Gently press in on both ends to allow room for toppings. Divide chickpea and pineapple mixture among the 3 potatoes, splitting evenly.

Top with remaining sauce, diced jalapeño, and cilantro.

Enjoy!