Roasted Sweet Potatoes with Date-Pecan Crumble

1. Preheat the oven to 425°F.

2. Slice the sweet potatoes lengthwise. Drizzle the olive oil on the bottom of a large sheet pan, season with salt, and place the sweet potatoes face down. Drizzle the tops with oil and season with salt. Place in the oven for about 35 minutes, removing them at about 25 minutes to flip.

3. When you remove the sweet potatoes to flip, move the sweet potatoes to one side, then add the pecans to the other side of the baking sheet and bake for 5 minutes.

4. Remove the pecans and place the sweet potatoes back in the oven to cook until tender.

5. While sweet potatoes roast, make the crumble by chopping pecans, then adding dates, and continuing to chop. Add feta, arugula, salt, pepper, and lemon zest, chopping until combined.

6. Place sweet potatoes on a plate, gently press down on each with a fork. Top with the crumble and optional tahini mix.

7. To make the optional drizzle: mix together 2 tbsp tahini, 1 tsp maple syrup, 1 tsp balsamic vinegar, pinch of salt and 1 tbsp of water until smooth.