SWEET POTATO BRIE BITES WITH HONEY-ROSEMARY-PECAN-DATE CRUNCH!

1. Preheat the oven to 425°F. 2. Add the sweet potatoes to a sheet pan, or two if needed. Brush the tops with half the olive oil. Sprinkle with half the salt. Flip the sweet potatoes and repeat on the other side. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3. While the sweet potatoes roast, make the topping. Add the pecans to a bowl with the olive oil, 1 tbsp honey, rosemary and salt. Toss to coat, then spread them on a separate parchment-lined sheet pan. Place them in the oven for 4-6 minutes, until they just start to brown. Remove them from the oven, place them into a bowl with the dates, arugula, salt and orange zest. Toss to coat. Add the remaining honey and toss again. 4. Remove the sweet potatoes from the oven, add a slice of brie to each round, then place them back in the oven for 2-3 minutes, until the cheese is just melted. 5. Plate the sweet potatoes, place a small spoonful of the topping. Drizzle with honey, if desired.