Caramelized Sweet Potato and Chickpeas with Coconut-Lime Yogurt


It’s spring sports season! My high schooler adores soccer so much that he practices year-round seven days a week- even in the snow! But when the season revs up, I try to feed him loads of complex carbohydrates and protein. This is one of his favorite meals!

(Love soccer, too? Check out free training at Learn Your Soccer!)

Caramelized Sweet Potato and Chickpeas
with Coconut-Lime Yogurt

Adapted from Smitten Kitchen

Serves 4


2 Sweet Potatoes, cut into 6 lengthwise wedges

1 Tbsp Honey

1 tsp Crushed Red-Pepper Flakes, (omit if you’re not a fan of spicy!)

1 can (15 oz) Chickpeas, drained

4 tablespoons Olive Oil

1/4 tsp Smoked Paprika

Salt and pepper

1 carton (5 oz) Siggi’s icelandic yogurt, coconut flavor (or Greek-style yogurt)

2-4 Tbsp fresh Lime Juice

Handful fresh Cilantro leaves


Heat oven to 400 degrees. Line two baking sheets with foil.

Mix honey, 2 Tbsp olive oil, and pepper flakes. Toss with sweet potatoes. Spray one foiled baking sheet with olive oil, and spread out sweet potatoes. Sprinkle lightly with salt and pepper. Bake 20-30 minutes, flipping them every 10 minutes.

Toss chickpeas with 1 Tbsp olive oil, smoked paprika and salt, to taste. Spread on second uncoated baking sheet. Bake 20 minutes, rolling them around a couple times, until lightly browned and crispy.

Whisk yogurt, 1 Tbsp olive oil and lime juice together. Add more lime if you want it more zesty.

Arrange sweet potatoes on plate, drizzle with yogurt sauce, and top with chickpeas. Garnish with cilantro and more yogurt.