
Any dish with an “assemble-your-own” component is sure to be a crowd-pleaser, and these loaded baked sweet potatoes are no exception. The usual suspects — sour cream, scallions and shredded cheese — are here, along with crispy, spice-roasted chickpeas, which add a satisfying crunch and enough protein to boost this recipe into the dinner category. The sweet potatoes and chickpeas roast on one pan, making this dish a breeze for weeknights. On that note, lining half the pan might seem fussy, but it’s worth the extra step — the chickpeas need contact with the hot pan to get nice and crisp, and the foil or parchment under the potatoes makes for easy cleanup.