HARVEST SWEET POTATOES WITH PECAN-CRANBERRY-GOAT CHEESE CRUMBLE

1. Preheat the oven to 400 F. Line 2 sheet pans with parchment paper and set aside.
2. Prick the outside of the sweet potatoes with a fork, brush with olive oil & season with a little salt. Place in oven for 30 mins. After 30 minutes, remove sweet potatoes, then move them to one side & add chickpeas. Place sheet pan back in the oven for 10 minutes.
3. Add the pecans to a separate sheet pan, then drizzle with the oil, maple syrup & season with salt. Add rosemary & toss. Place pecans in oven for 6-7 minutes.
4. Remove the sweet potato pan from the oven, then season chickpeas with oil, salt, sage & onion powder. Toss to coat. Place sheet pan back in oven for 10 mins. They should be slightly browned.
5. While everything roasts, make the topping. Add pecans to a cutting board, then begin to chop. Add arugula & chop again, then add the cranberries & chop. Add the goat cheese & chop everything together to combine. Add the salt & toss.
6. Whisk together the sauce. Add all ingredients for sauce then whisk until smooth.
7. Place the sweet potatoes onto a plate, slice down the middle/ gently mash the sides down. Top the sweet potatoes with a few spoonfuls of the topping, then a couple spoonfuls of the chickpeas. Drizzle with the sauce.