Sheet Pan Sweet Potatoes with Moroccan

2 large sweet potatoes or yams

1 tablespoon olive oil

1/2 onion, diced

1/2 apple, diced

4 teaspoons Moroccan Seasoning

4 garlic cloves, minced

1 can garbanzo beans or chickpeas (15 oz), drained and rinsed

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons maple syrup

1/2 cup cilantro, chopped

2 scallions, diced

1/2 cup Greek yogurt, optional

Juice of 1 lemon, optional

1/2 teaspoon paprika or smoked paprika, optional

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1. Preheat oven to 400°F. Arrange sweet potatoes on a rimmed baking sheet lined with parchment paper. Pierce potatoes with a fork or knife to allow steam to vent.

2. Cook 40 minutes or until tender.

3. On a second sheet pan, add the oil, onion, apple, and Moroccan seasoning. Toss to coat. Bake for 15 minutes or until onions are translucent. Remove pan from oven and stir in the garlic, garbanzo beans, salt, pepper, and maple syrup. Return to oven for 15 minutes.

3. To serve, slice sweet potatoes in half lengthwise. Top each half with a quarter of the garbanzo bean mixture. Top with cilantro and scallions.

4. Optional yogurt sauce- combine yogurt, lemon juice, and paprika. Stir to combine. Drizzle over sweet potatoes.

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