these spiced sweet potatoes are perfect for your Thanksgiving spread or for any other crisp autumn evening!
(photo and recipe adapted from Sprouted Kitchen)
- 3 large sweet potatoes
- 1 15 oz can chickpeas
- 2 Tbs melted butter
- 2 Tbs honey
- 1 Tbs olive oil
- 1 Tbs thyme
- 2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp ginger
- 1 garlic clove, minced
- 1 lime zest & juice
- salt & pepper, to taste
1. Preheat the oven to 425. Peel the sweet potatoes, chop into one inch cubes, and place in a large bowl. Add the drained chickpeas to the bowl.
2. In a small bowl, whisk the melted butter, honey, olive oil, thyme, nutmeg, cinnamon, ginger, garlic, lime zest & juice, and salt & pepper. Pour over the potatoes and chickpeas, and mix until evenly coated.
3. Spread the goods onto a rimmed baking sheet. Bake for 35-40 minutes, gently stirring halfway through for consistent browning.
4. Cool a bit before serving. Add more salt & pepper, to taste.
the dish was absolutely beautiful and delicious, but a wee bit on the sweet side for me. while the potatoes were in oven, kevin actually thought i was baking a spiced cake…haha, that’s how sweet they smelled! i think next time i’ll cut back a bit on the honey and kick up the salt to try and get a better balance of sweet & salty. yum!