Sweet Potato Boats with Pecan-Feta-Date Crumble

Directions

1. 1

   Preheat the oven to 425F.

2. 2

   Drizzle olive oil on the bottom of a large sheet pan, season with salt and place the sweet potatoes face down.

3. 3

   Drizzle the tops with the oil and season with salt.

4. 4

   Place in the oven for about 35 minutes, removing them from the oven at about 25 minutes.

5. 5

   Flip them, move them to one side, then add the pecans to one side of the baking sheet and bake for 5 minutes.

6. 6

   Remove the pecans from the sheet pan and allow the sweet potatoes to cook until tender.

7. 7

   While the sweet potatoes roast, make the crumble.

8. 8

   Add the pecans and begin to chop them, then add the dates and do the same.

9. 9

   Continue to add the feta and arugula, chopping after each ingredient is added.

10. 10

    Add the salt, pepper and lemon zest and chop until the mixture is combined and a “crumble” is created.

11. 11

    Place the sweet potatoes on a plate, gently press down on each with a fork.

12. 12

    Top with the crumble and the tahini mix (optional).