SWEET POTATO BITES WITH AVOCADO-FETA SALSA AND CRANBERRY-PISTACHIO CRUNCH!!

1. Preheat the oven to 425°F.
2. Drizzle a sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway.
3. While the sweet potatoes roast, make the salsa. Add the avocado, feta, parsley, red onion, lime juice, salt, cumin, and pepper to a medium bowl. Toss until well combined.
4. Next, make the crunch. Add the cranberries to a cutting board and begin chopping finely, then add the pistachios and chop finely and combine with the cranberries. Add the arugula and chop it into the cranberry and pistachios and add the mixture to a small bowl. Drizzle with a little olive oil, then a generous pinch of salt and pepper. Toss to combine.
5. Add the sweet potatoes to a plate, then top each one with a spoonful of the salsa followed by a sprinkle of the crunchy topping. Drizzle with honey, if using.