SWEET POTATO BOATS WITH PECAN-FETA-DATE-CRUMBLE!

1. Preheat oven to 425°F. 2. Drizzle olive oil over bottom of a large sheet pan and sprinkle lightly with salt. Arrange the sweet potatoes cut-side down on the pan. Drizzle tops with additional olive oil and season with salt. Roast for about 35 minutes total. At the 25-minute mark, remove pan from the oven, flip the sweet potatoes cut-side up and continue roasting for about 10 minutes until fully tender. 3. Add the pecans to a small sheet pan and roast for about 5 minutes, until lightly toasted and fragrant. Allow them to cool. 4. Finely chop the pecans. Add dates and chop again. Add feta and arugula, chopping after each until a coarse, textured crumble forms. Stir in salt, pepper, and lemon zest. 5. For the optional drizzle, whisk together the tahini, maple syrup, balsamic vinegar, salt, and water until smooth. Add additional water, 1 tsp at a time, to thin to desired consistency. 6. Transfer the sweet potatoes to a platter. Gently press down in the center of each to create a shallow divot. Spoon the crumble generously into each boat. Drizzle if using.