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Ingredients

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• 3 large yams or orange-fleshed sweet potatoes, cut into 4 lengthwise wedges, or 8, if your yams are very thick
• 1 to 2 tablespoons honey (I used 1; 2 are called for)
• 1 tablespoon crushed red-pepper flakes (Espelette are called for; I used mild Aleppo)
• 1 3/4 cups (1 15-ounce can) chickpeas, drained and patted dry on towels
• 4 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 1/2 cup Greek-style plain yogurt
• 4 tablespoons fresh lime juice, from approximately 2 limes
• 2 scallions, both green and white parts, trimmed and thinly sliced, for garnish