Preheat the oven to 400 degrees. Line a baking sheet with foil. Prick the sweet potatoes all over with a fork, then place on the foil lined baking sheet. Roast for 45 minutes to 1 hour, depending on how thick the sweet potatoes are (you can fork through them after 45 minutes and if they’re not completely tender, roast for another 15 minutes.)

While the sweet potatoes bake in the oven, prepare the hearts of palm. In a medium skillet, add the hearts of palm and season with salt and pepper. Add the vegetable broth or water and cook for 5 minutes or until hearts of palm are warmed through and “shredable.” Use two forks or potato masher and “shred” the hearts of palm. Remove from heat and set the pan aside.

Add the hot sauce, garlic powder, and coconut oil in a small pot and set over medium-high heat. In a small bowl, whisk together the arrowroot powder and water. Add to the hot sauce mixture and stir until thickened. Pour over the shredded hearts of palm and toss together to combine.

Meanwhile, prepare the remaining ingredients. Cube or dice the avocado and dice the celery. Set aside.

Remove the sweet potatoes from the oven when they are done cooking and slice open lengthwise to open, keeping the potatoes intact (don’t slice all the way through to the bottom.) Mash the sweet potatoes with a fork. Top with equal amounts of buffalo hearts of palm and top with celery, avocado, and drizzle with Ranch dressing. Serve.