Space the sweet potatoes out on a large baking tray and bake for 40 to 60 minutes until tender all the way through. Test by piercing them with a knife.
In a medium pot, add the chickpeas, hot sauce, and vegan butter and stir over medium-high heat until the vegan butter is melted. In a small cup mix together the water and cornstarch, and mix that into the hot sauce mixture. Continue cooking until the chickpeas are heated through and the sauce thickens a bit, about 2 more minutes.
Cut a slit down the middle of the potato, (careful, it's hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely. Fluff the insides with a fork, then stuff them with the buffalo chickpeas. Finish by drizzling over a little Vegan Blue Cheese Dip or Creamy Ranch dressing if using either, and garnishing with cilantro or parsley.