HARVEST SWEET POTATOES WITH PECAN-CRANBERRY-GOAT CHEESE CRUMBLE! These babies are got an upgrade—soooo flavorful! • Sweets: 4 med. sweet potatoes Olive oil Salt • Chickpeas: 1 15-oz can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1/2 tsp dried sage 1/2 tsp onion powder • Crumble: 1/3 cup pecans 2 sprigs fresh rosemary 1 tsp olive oil 1 tsp maple syrup Heavy pinch salt 1/3 cup baby arugula 1/3 cup dried cranberries 1/4 cup goat cheese • Sauce: 1 tbsp tahini 1 1/2 tbsp yellow mustard 1 tbsp maple syrup 1 tsp balsamic vinegar 1/4 tsp garlic powder 1/4 tsp salt Pepper 1-2 tsp water • 1️⃣Preheat the oven to 400 F. Line 2 sheet pans with parchment paper and set aside. 2️⃣Prick outside of the sweet potatoes with a fork, brush w/ olive oil & season w/ 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. 3️⃣ Add the pecans to a separate sheet pan, then drizzle w/ the oil, maple syrup & season with salt. Add rosemary & toss. Place pecans in oven for 6-7 minutes. 4️⃣Remove sweet potato pan from oven, then season chickpeas w/ oil, salt, sage & onion powder. Toss to coat. Place sheet pan back in oven for 10 mins. They should be slightly browned. 5️⃣While everything roasts make 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. 6️⃣Whisk together the sauce. Add all ingredients for sauce then whisk until smooth. 8️⃣Place the sweets 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.
