Wash the sweet potatoes and prick several times with a fork.

Bake the sweet potato in the oven at 180 ° for about 25 minutes. Depending on the size, it can be a little shorter or longer. Alternatively, place the sweet potato covered in the microwave on a plate and cook on the highest setting for about 6 minutes. Again, adjust the cooking time to the size of the potatoes.

In the meantime, remove the core and shell from the avocado and mash it with a fork in a bowl.

Wash cherry tomatoes and cut in half or quarter.

Mix the avocado with the chilli, salt and tomatoes. Put aside.

Place the warm and fully cooked sweet potatoes on two plates and cut in half.

Now fill with the avocado cream, pour drained chickpeas over them and top with a dollop of vegetable creme fraiche. Finally, add cashews or walnuts, for example, and serve!