Caprese Sweet Potatoes

1: Preheat the oven to 425°F.

2: Drizzle olive oil on the bottom of a large sheet pan, season with salt and pepper, and place the sweet potatoes face down.

3: Drizzle the tops of the sweet potatoes with oil and season with salt.

4: Place in the oven for about 20 minutes.

5: While the sweet potatoes roast, mix the tomatoes and chickpeas. In one bowl, combine tomatoes with oil, sugar, salt, and pepper, and set aside. In another bowl, combine chickpeas with oil and Italian seasoning, and set aside.

6: After 20 minutes, remove the sweet potatoes from the oven, flip them over, and place them to one side.

7: Add the chickpeas to the middle, spread out, and add the tomatoes next to the chickpeas, spread out.

8: Return to the oven for another 15-18 minutes, until the sweet potatoes are tender.

9: While everything roasts, make the tahini by mixing tahini and balsamic in a small bowl.

10: Set the tahini aside.

11: Remove the sheet pan from the oven, gently smash each sweet potato to create a large cavity.

12: Divide the mozzarella balls evenly between the potatoes and add a few pieces of basil on top.

13: Place back in the oven for 4 minutes, until cheese is melted.

14: Serve the sweet potatoes topped with tahini and extra chopped basil.