Cook’s notes: Modified from a Minimalist Baker recipe. I usually cook sweet potatoes in the microwave for convenience, but you really can’t beat the caramelization of the sweet potato when they roast in the oven. The chickpeas are delicious. This dish goes well with sauteed spinach or a salad.
2 large sweet potatoes, scrubbed with peel on
1 can (15 oz.) chickpeas, rinsed and drained
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried cilantro
Salt and pepper
Cheddar cheese for serving
Line a rimmed baking sheet with a Silpat (silicone liner). Heat the oven to 400F.
Cut the sweet potatoes in half lengthwise. Oil the cut face of the sweet potatoes and place them face-down on the lined pan. Lightly spray their tops with cooking spray. Pierce potato backs several times with a fork.
In a large bowl, combine the chickpeas, 1.5 teaspoons of olive oil, and the spices. Stir well to combine, making sure the chickpeas are coated well. Season with a sprinkle of salt and pepper. Spread them on the pan around the potato halves.
Bake 25 minutes, until the potatoes are tender and roasted through. (If needed, remove chickpeas from the pan and continue roasting remaining sweet potatoes for another 10 minutes.)
Peel the sweet potato halves after they are cooked. Break the potato surface with a fork. Sprinkle with cheddar cheese and pile the chickpeas on top.