Have the sweet potato already baked. Scoop out the sweet potato (no skin). Add to the food processor. Open and strain the chickpeas and save the liquid.
Add the chickpeas to the food processor with the rest of the ingredients with 1/2 cup the aquafaba. Blend until smooth.
Add in additional aquafaba, 1/2 cup at a time to the consistency you are looking for until smooth. Less liquid the thicker the hummus. More liquid the thinner the hummus.
Refrigerate and is good for 5 days in the refrigerator.