Serves: 4

Why this spice: Collected Foods Ras El Hanout turns baked sweet potatoes into a fragrant, savory meal with yogurt and crunchy toppings.

Ingredients

• 4 medium sweet potatoes
• 2 Tbsp olive oil, divided
• 2 tsp Collected Foods Ras El Hanout
• 1 can chickpeas, drained and patted dry
• Kosher salt
• 1/2 cup plain yogurt
• 1 Tbsp lemon juice
• Pomegranate seeds, herbs, and toasted almonds

Directions

1. Heat oven to 425°F. Prick sweet potatoes, rub with 1 Tbsp oil and salt, and bake 45–55 minutes until soft.
2. Toss chickpeas with remaining oil, Ras El Hanout, and salt. Roast on a separate pan for the last 20 minutes until crisp.
3. Split potatoes open. Fluff flesh with a fork and season lightly.
4. Top with spiced chickpeas, yogurt mixed with lemon, herbs, almonds, and pomegranate.

Meal-prep friendly — roast potatoes and chickpeas ahead, assemble when hungry.