Moroccan Roasted Sweet Potatoes 6 medium sweet potatoes, cut into 1-inch cubes 3 medium carrots, cut on the diagonal into 1/2-inch slices 1 large, sweet yellow onion, sliced into 1/4-inch rings, separated 3 tablespoons extra-virgin olive oil 2 teaspoons cinnamon 1/4 cup brown sugar or pure maple syrup 1 tablespoon vanilla extract 1/4 cup golden raisins or sliced dried apricots 1/3 cup chopped walnuts or almonds 1/2 to 1 pound soy chicken strips or firm tofu, cut into 1/4-inch cubes, optional Salt and pepper to taste 2/3 cup water 1 16-ounce can chickpeas, drained Preheat oven to 400 degrees. In a large bowl, combine sweet potatoes, carrots, onion, olive oil, cinnamon, brown sugar, vanilla, raisins, walnuts and soy chicken strips or tofu, salt, pepper and water. Toss well. Taste for seasonings. Spray a 4-quart glass or metal baking dish with non-stick olive oil spray. Turn potato mixture into the prepared dish, using a rubber spatula to scrape the bowl of the juices. Cover baking dish tightly with foil. Bake in preheated oven for about 45 minutes until potatoes are just tender. Remove foil and stir in chickpeas. Continue cooking for 10 minutes, until heated through. Serves 6-8. Shared by Diane on "Clipping-Cooking," New Haven Register middle eastern recipe index christina m k al-sudairy 72% off bon appétit!