SWEET POTATO RICOTTA BITES WITH LEMONY DATE-ALMOND CRUNCH

1. Preheat the oven to 425. 2. Drizzle the 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 topping. Add all ingredients to a bowl and mix to combine. 4. Next, make the ricotta. Add all ingredients to a bowl and mix to combine. 5. Plate the sweet potatoes. Add a dollop of the ricotta followed by a spoonful of the topping to each round. Drizzle with tahini if desired.