Inspired by this recipe on Epicurious, I took these in basically a totally different direction, so here’s my version.
For the potatoes (4-6 medium-sized sweet potatoes): cut in half, brush cut sides with oil and sprinkle with salt. Roast, cut side down, in a 450° oven for 25 minutes, or until fork tender. Let cool until handle-able. Scoop out the edible bits and mash together. Add butter, honey, cinnamon, cardamom, salt and pepper to taste, mix, and spoon back into skins. Throw in the oven for the last ten minutes or so of the chickpea cooking time.
For the chickpeas: drain and rinse 2 15-oz. cans of chickpeas. Mix with olive oil, cumin, paprika, chili powder or crushed chili flakes, salt and pepper, to taste. Roast at 375° for 15-20 minutes, until roasty and delicious.
For the spinach: honestly, it looks good, but the spinach doesn’t need to go on top. You could just make your favorite spinach preparation and have it on the side if you want. I sautéed sliced shallots and minced garlic in butter until soft and golden, then threw in a bunch of baby spinach and cooked it until it was wilty. Season with salt and pepper, and I like some nutmeg.
All together: top the sweet potato with a spoonful of Greek yogurt, then the chickpeas, then the spinach.