Roasted Sweet Potatoes and Chickpeas with Yogurt

Another hit from Smitten Kitchen!

Serves 4
4 large sweet potatoes, washed and dried, cut into 4 to 8 wedges.  Sometimes I cut those in half
1 T honey
a dash of red pepper flakes
1 15 oz can chickpeas, drained and patted dry
4 T olive oil
1/4 t paprika
kosher salt
pepper
1/2 cup Greek style plain yogurt
2 T lime juice
2 scallions, both green and white parts, thinly sliced.

Heat oven to 425 degrees F.

Line two baking sheets with foil.  In the first sheet, put 1 T of olive oil.

Toss sweet potatoes with honey and 1 T of olive oil and the pepper flakes.  Stir.  Let sit in bowl for 10 minutes.  Spread out yams on foiled sheet.  Season with salt and pepper.  Roast for 30 minutes.  Turn wedges around with spatula and cook for 5 minutes more.

Toss chickpeas with 1 T olive oil, paprika and salt.  Spread on uncoated baking sheet.  Cook for 20 minutes.  Shake once or twice during cooking.

Whisk yogurt, 1 T olive oil and lime juice in a small bowl.  Season with salt and pepper.

Put sweet potatoes on platter. . . . put on chickpeas.  Garnish with scallions.  Serve with yogurt on the side.