Greek Sheetpan Sweet Potatoes with Chickpeas
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
- 4 pounds sweet potatoes sliced into wedges
- 1 medium onion peeled and chopped
- 1 pint cherry tomatoes
- 2 15oz cans chickpeas, drained and rinsed
- olive oil to drizzle
- ½ teaspoon garlic powder
- salt and pepper
- 8 oz block of feta cubed
- 10 oz pitted Kalamata olives halved
- to garnish: roughly chopped dill
Preheat the oven to 425 degrees.
Place the sweet potatoes, onions, tomatoes, and chickpeas on a large rimmed baking sheet. Note: if you don’t have extra large baking sheets, just use two large ones and divide the ingredients onto two. Drizzle with olive oil and toss to coat. Season with garlic powder, salt, and pepper and spread out on the baking sheet. Roast for 15 minutes and then remove baking sheet(s) from oven and top with feta and olives. Roast for another 10-20 minutes or until sweet potatoes are fork tender. Garnish with dill and serve.