Serves: 6
Serving size: 1/6 recipe
Macros: 231 Cal, fat 6g, carbs 39g, protein 7g, fibre 8g
Prep time: 1 hour
What you need:
1-1/2 pounds sweet potatoes
3/4 cup chickpeas (also called garbanzo beans), undrained
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
Cooking spray
Equipment and supplies:
Measuring cups/spoons
Knife
Food processor
Large bowl
Sheet pans
Oven/stove
What to do:
Preheat oven to 400°F.
Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool.
Peel cooled potatoes. Shred them using a grater or food processor.
Puree chickpeas, including liquid, until smooth.
Combine shredded sweet potatoes and chickpeas in a large bowl.
Add oil, salt, pepper, onion powder, and cinnamon. Mix well.
Spray sheet pans with cooking spray.
Scoop heaping tablespoons of the mixture and place 1 inch apart on prepared sheet pans.
Bake in oven for approximately 10-12 minutes, until starting to brown.
