Harvest Sweet Potatoes with Pecan-Cranberry-Goat Cheese Crumble

Directions

1. 1

   Preheat the oven to 400 F. Line 2 sheet pans with parchment paper and set aside.

2. 2

   Prick outside of the sweet potatoes with a fork, brush w/ olive oil & season w/ a little salt. Place in oven for 30 mins.

3. 3

   After 30 minutes, remove sweet potatoes, then move them to one side & add chickpeas. Place sheet pan back in the oven for 10 minutes.

4. 4

   Add the pecans to a separate sheet pan, then drizzle w/ the oil, maple syrup & season with salt. Add rosemary & toss. Place pecans in oven for 6-7 minutes.

5. 5

   Remove sweet potato pan from oven, then season chickpeas w/ oil, salt, sage & onion powder. Toss to coat. Place sheet pan back in oven for 10 mins.

6. 6

   While everything roasts make topping. Add pecans to a cutting board, then begin to chop. Add arugula & chop again, then add the cranberries & chop. Add the goat cheese & chop everything together to combine. Add the salt & toss.

7. 7

   Whisk together the sauce. Add all ingredients for sauce then whisk until smooth.

8. 8

   Place the sweets onto a plate, slice down the middle/ gently mash the sides down. Top the sweet potatoes with a few spoonfuls of the topping, then a couple spoonfuls of the chickpeas. Drizzle with the sauce.