Pre-heat the oven to 400 degrees. Line a baking sheet with foil and set aside.

Wash your sweet potatoes 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 with a fork until almost smooth (a few chunks are okay, people). Mix in the lemon juice, pomegranate arils, pistachios and cilantro. Season with salt and fresh ground 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 ¼-inch layer of potato inside the skins. Mash the potatoes with a fork and then mix in the chopped chipotle peppers, adobo, and honey/agave. Season with salt to taste. (If you don’t feel like removing the potatoes from their skins, just mash the insides of each potato with a fork and divide the chipotle pepper, adobo and honey among each potato.)

Carefully spoon the mashed potatoes back into the skins.

Top each potato with plenty of pomegranate-pistachio guacamole and serve immediately.