Sweet Potato Brie Rounds

1. Preheat the oven to 425°F.

2. Slice the crust off the brie cheese and cut into 1-inch long slices, about ¼ inch thick. Set aside.

3. Cut the sweet potatoes into ½-inch rounds and place on a sheet pan. Brush with ½ tablespoon of olive oil and sprinkle with ¼ teaspoon of salt. Flip them and repeat on the other side.

4. Place the sweet potatoes in the oven for 20-25 minutes, flipping halfway through.

5. Chop pecans and rosemary, mix with the remaining ½ tablespoon olive oil, 1 tablespoon honey, and ¼ teaspoon salt. Spread on a parchment-lined sheet pan and bake for 4-6 minutes until slightly browned.

6. Chop dates and arugula, then add to the pecan mix along with orange zest and remaining ¼ teaspoon salt. Toss with remaining honey.

7. Remove the sweet potatoes from the oven, add a slice of brie on each round, and return to oven for 2-3 minutes, until cheese is melted.

8. Plate sweet potato rounds and top with the prepared pecan-date mix. Drizzle with additional honey if desired.