• 1 medium sweet potato (about 14 ounces), scrubbed
• 1 can (15 ounces) chickpeas , drained
• 1 small clove garlic
• 1 tsp. salt
• 1/2 cup extra-virgin olive oil , plus more for drizzling
• Freshly ground pepper , to taste
• Hot sauce or chili sauce , to taste

Preheat oven to 425°. Prick sweet potato several times with a fork. Set in an oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.

Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.

Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.

Note: If you cannot find a sweet potato, use a yam.