4 large sweet potatoes, scrubbed and patted dry
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
3 bay leaves
1/2 teaspoon cinnamon
1/2 teaspoon freshly cracked black pepper
Pinch of salt
1 28-ounce can diced tomatoes
1 15-ounce can chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
Preheat oven to 350°F. Place the sweet potatoes on a foil-lined baking sheet and bake until very tender, about 1 hour.
Meanwhile, make the chickpea tomato sauce. Combine the olive oil and butter in a large saucepan over medium heat. Once the butter has melted, add the onion, bay leaves, cinnamon, pepper, and a pinch of salt, and sauté until the onions are translucent, about 5 minutes. Add the tomatoes and 1/2 cup water and cook, stirring occasionally, until the mixture reduces to the consistency of salsa, about 30 minutes. Add the chickpeas and simmer until the chickpeas are warmed, about 2 minutes.
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise, leaving the bottom intact. Create a pouch for the filling by gently push the ends of the sweet potato toward each other. Remove the bay leaves from the tomato sauce and fill each sweet potato with sauce. Serve warm.