Whipped Sweet Potatoes with Crispy Chickpeas

Start by preparing the sweet potatoes: puncture them using a knife, then transfer to a microwave-safe dish filled with an inch of water. Place the sweet potatoes in the bowl, cover with a paper towel, and microwave for 10 minutes (flipping halfway through). While the sweet potatoes are steaming, prepare the chickpeas. Drizzle the chickpeas with the rice vinegar, olive oil, and sea salt, and mix until thoroughly combined. Transfer to your air fryer basket and cook at 400˚F for 12 minutes. While those are cooking, remove the potatoes from the microwave and mash with a fork. Pour the butter, coconut milk, vinegar, and salt over them and begin to whip using a hand mixer. This will take 3-5 minutes until the mixture is uniform and fluffy. Transfer to a plating dish. Remove the chickpeas from the air fryer and top the potatoes with them. Feel free to add an extra pat of butter and a drizzle of the rice vinegar to finish.