Moroccan Sweet Potatoes

2 large sweet potatoes
1 small onion
5 or 6 oz. package of white mushrooms
1 15.5 oz. can of chickpeas
2-3 tbsp. olive oil
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. cinnamon
3-5 tbsp. honey
1/2 tsp. vanilla extract
10-15 cloves
5-10 cardamom pods
sea salt and pepper to taste

Preheat oven to 400F.

Wash sweet potatoes. Cut into 1/2 inch thick slices. Quarter the slices. Drain chickpeas. Slice mushrooms and onion.

Put sweet potatoes, mushrooms chickpeas and onion in large mixing bowl, and douse with olive oil. Mix thoroughly with hands until vegetable mixture is coated. Sprinkle with cumin, coriander, cinnamon, and vanilla extract and mix again with hands. Drizzle honey over vegetable mixture (3-5 tbsp., to taste depending on how sweet you'd like it) and mix again with hands until evenly coated with honey and spice. Stir in 10-15 cloves and 10 cardamom pods. Sprinkle with sea salt and ground pepper to taste.

Transfer sweet potato mixture to two baking pans (I used 9" round cake pans) or dishes, with about 3-4 tbsp. water in the bottom. Cover pans with foil and bake for 20 minutes, or until potatoes are tender. Bake uncovered an additional 5 minutes. Serve hot as main course or side.