Name: Spiced Stokes Purple ® Sweet Potatoes and Chickpeas
Prep time: PTH
Cook time: PTH
Yield: 6-8 Servings
Ingredients: 3 pounds Stokes Purple® sweet potatoes, peeled and cut into bite-sized chunks; 1 15-ounce can low-sodium chickpeas (garbanzos), rinsed and drained; 3/4 cup yellow onion, finely chopped (about half a medium onion); 1 clove garlic, minced; 1 tablespoon freshly grated ginger; 3 tablespoons fresh thyme leaves, roughly chopped, plus more for garnish; Juice and zest of 1 lime, plus more juice to taste; 2 tablespoons butter, melted; 1 tablespoon olive oil; 2 tablespoons honey; 1 teaspoon ground cinnamon; 2 teaspoons ground nutmeg; 1 teaspoon salt; Pepper, to taste

Ingredients

3 pounds Stokes Purple® sweet potatoes, peeled and cut into bite-sized chunks
1 15-ounce can low-sodium chickpeas (garbanzos), rinsed and drained
3/4 cup yellow onion, finely chopped (about half a medium onion)
1 clove garlic, minced
1 tablespoon freshly grated ginger
3 tablespoons fresh thyme leaves, roughly chopped, plus more for garnish
Juice and zest of 1 lime, plus more juice to taste
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon salt
Pepper, to taste

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Cooking Steps

1

Preheat oven to 400 degrees.
2

Bring large pot of lightly salted water to a boil. Carefully add purple sweet potato chunks and cook until just fork tender, 3-5 minutes. Drain well, and add to a large bowl with chickpeas, and onion.
3

In small bowl, whisk together garlic, ginger, thyme, lime juice and zest, melted butter, olive oil, honey, cinnamon, nutmeg, and salt. Pour mix over sweet potato mixture and toss to coat.
4

Line rimmed baking sheet with parchment paper. Spread sweet potato mixture evenly in single layer. Bake in upper third of oven 35-40 minutes, gently stirring halfway through for consistent browning.
5

Season to taste with salt, pepper, and lime juice. Sprinkle with additional thyme leaves.

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