Being from the South, sweet potatoes are pretty much a staple here, showing up in sweet and savory dishes alike. Being the southerner I am, growing up however, I never ate them and tried to avoid them at all cost. But now being a grown up and a mother of three boys, I have come to appreciate ‘sweet taters’ not only for their nutritional value but also for the fact you can smother it with butter and brown sugar and call it a meal! This recipe is adapted from one my sister-in-law made that I just loved and began making almost weekly. This goes well as a side to almost any meal or could be made as a stand alone meatless dish.
6-8 medium size sweet potatoes, peeled and cut into 1 inch chunks
1 (16 oz.) can chickpeas(garbanzo beans), rinsed and drained
1/2 large red onion, cut into thin slices
3-4 cloves garlic, minced or cut into thin slices
3-4 heaping tablespoons brown sugar
salt and pepper, to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary (optional)
1. Add potatoes, chickpeas, onion, and garlic to a large roasting pan or baking dish.
2.Add just enough olive oil to coat all vegetables.
3.Sprinkle on brown sugar, salt and pepper, thyme, and/or rosemary. Stir to evenly coat all vegetables.
4. Roast at 425° for 45 minutes to an hour, stirring occasionally, until vegetables are golden brown and caramelized.