Sweet Potato and Chickpea Curry

This recipe was the closest I could find for measuring, etc..
😀

http://www.cinnamonspiceandeverythingnice.com/side-dish-saturdays-curried-sweet-potatoes-and-chickpeas/
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I ADDED GARAM MASALA

Ingredients
1 + 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
sea or kosher salt
1 large yellow onion, thinly sliced
olive oil, for sauteing
3 tablespoons unsalted butter or additional olive oil
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro, plus leaves for topping*
1 tablespoon lime juice, fresh squeezed
1 jalapeno pepper, thinly sliced (remove seeds for less heat), optional
Instructions
Add potatoes, 2 teaspoons salt and enough cold water to cover in a large saucepan. Bring to a boil then simmer until potatoes are just tender. Reserve 1 cup cooking water and drain the potatoes.Meanwhile cook the onions in a few tablespoons oil over medium-low heat until they start to turn brown. Push the onions to the side, add butter and melt then add potatoes. Cook until the potatoes begin to turn golden, stirring every few minutes and incorporating the onion into the mixture, total cooking time 8-10 minutes. Add the curry powder and cayenne, stir in and cook another minute.Add the chickpeas and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon as little or as much as you like, until heated through, about 3 minutes. Add more cooking water, if needed. Taste and season with salt if needed. For the sauce mix the yogurt, cilantro and lime juice in a small bowl. Serve with a dollop of sauce over top and sliced jalapenos, if desired.*