Roasted Sweet Potatoes with Chickpeas

:: Roasted Sweet Potatoes with Chickpeas

(Serves 4 to 6)

5 or 6 sweet potatoes
1 can of garbanzo beans/chick peas (preferably organic)
3 Tbsp butter (preferably organic), melted
1/4 cup of light brown sugar, packed
1 1/2 tsp sea salt

Preheat oven to 400 degrees F. Peel and chop the sweet potatoes into chunks (try to keep the pieces similar in size for even cooking). Place the sweet potatoes on baking pan. Open the chickpeas and drain and rinse. Pour out onto the baking pan with the sweet potatoes.  Mix the butter, sugar, and salt together and pour over the sweet potatoes and chickpeas. Toss together on the pan with your clean hands. Try to coat all the veggies and then spread out evenly in a single layer on the pan. Roast for 30 to 45 minutes – until the sweet potatoes are tender and the glaze begins to caramelize and serve hot.

(Thanks for recipe and photo credit Wholesome Mommy :: by the Centsible Sawyer)

A Note From Wholesome Mommy:
This is also great with chunks of butternut squash instead of sweet potatoes in the fall when you can get your hands on butternut squash!