One of my ladies sent me this recipe for baked sweet potatoes. It is one of her family’s favorite recipes (even the kids eat it!). As I LOVE sweet potatoes, I was eager to try it out. It is simple, and aside from the smoked paprika – which I found at QFC – the ingredients are fairly straightforward. You really do need to use smoked paprika, it imparts and smoky but not too spicy flavor. In fact I’ve been adding it to everything from rice, chicken, beans…
Check out this recipe and let me know what you think in the comments below.
Smoky Roasted Sweet Potatoes And Chickpeas
- 3 Large sweet potatoes, sliced lengthwise into wedges (4-8 wedges each, depending on the size of your potatoes)
- 2 Tablespoons honey
- 1 Tablespoon crushed red-pepper flakes, divided
- 1 (15 oz.) can chickpeas, drained and patted dry
- 5 Tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- salt and pepper
- 1/2 cup plain (unsweetened), full fat yogurt
- 2 limes, juiced
- 2 green peppers, trimmed, and thinly sliced (white and green parts)
- Heat oven to 425 degrees.
- Line two baking sheets with aluminum foil, and grease both pans with one tablespoon of olive oil.
- In a large bowl, mix honey, 1 tablespoon olive oil and 1/2 tablespoon of pepper flakes. Toss yams in the honey mixture and let sit for 5 to 10 minutes.
- In a separate bowl, mix 1 tablespoon olive oil, smoked paprika and salt, to taste. Toss chickpeas in olive oil and spices.
- On the first baking sheet, spread yams out on in one layer. Season with salt and pepper. Roast for 30 minutes, until nicely toasted underneath. Flip wedges over and roast for another 5 to 10 minutes, until soft. Turn the oven to broil and cook for one final minute, to crisp and brown the edges.
- On second baking sheet, spread out chickpeas. Roast in the oven for 20 minutes, rolling around once or twice so that they cook evenly, until lightly browned and crispy on the outside.
- While your veggies are roasting, mix yogurt, remaining tablespoon olive oil, and lime juice together in a small dish, then season with salt and pepper to taste.
- Arrange sweet potatoes and chickpeas on a platter. Drizzle with yogurt sauce, sprinkle with onions, and remaining pepper flakes, and serve!
Anne McCranie is a Portland, Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.