Crumble:
1/2 cup raw pecans
5-6 dates
2 oz. feta cheese
Handful arugula
1/2 tsp salt
1/2 tsp pepper
Zest of 1/2 lemon

Sweet Potatoes:
4 medium sweet potatoes, halved
Olive oil
Salt

Tahini Balsamic (optional):
2 tbsp tahini
1 tsp maple syrup
1 tsp balsamic vinegar
Pinch salt
1 tbsp water
*whisk to combine

Preheat the oven to 425º. Drizzle olive oil on the bottom of a large sheet pan, season with salt and place the sweet potatoes face down. Drizzle the tops with oil and sprinkle with salt. Place in the oven for about 35 minutes, removing them after 25 minutes to flip. Flip the potatoes and move to one side of the pan, then add the pecans to the pan and allow to bake for 5 minutes. Remove the pecans from the sheet pan and allow the sweet potatoes to continue to cook until tender. While the sweet potatoes roast, begin to assemble the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper and lemon zest and chop until mixture is combined and a crumble is created. Place the sweet potatoes on a plate, gently press down on each with a fork. Top with the crumble and the tahini mix, if desired.