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
Preheat oven to 400 degrees.
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.
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.
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.
Season to taste with salt, pepper, and lime juice. Sprinkle with additional thyme leaves.