Sweet Potato Boats with Pecan-Feta-Date Crumble

Added on: 2025-01-30 19:46:29.650553

Ingredients:

• 0.5 cup of Raw pecans
• 5.5 /6-dates of Dates
• 2.0 oz of Feta cheese
• 1.0 handful of Arugula (optional)
• 0.5 tsp of Salt
• 0.5 tsp of Pepper
• 0.5 zest of Zest of a lemon
• 4.0 pieces of Medium sweet potatoes, halved
• 1.0 drizzle of Olive oil
• 2.0 tbsp of Tahini (optional)
• 1.0 tsp of Maple syrup (optional)
• 1.0 tsp of Balsamic vinegar (optional)
• 1.0 pinch of Pinch of salt (optional)
• 1.0 tbsp of Water (optional)

Instructions:

1. Preheat the oven to 425°F.
2. Drizzle olive oil on the bottom of a large sheet pan, season with salt and place the sweet potatoes face down.
3. Drizzle the tops with more oil, season with salt, and place in the oven for about 35 minutes.
4. Remove from the oven at around 25 minutes, flip them, and move them to one side.
5. Add the pecans to the sheet and bake for 5 minutes more.
6. Remove the pecans and continue cooking the sweet potatoes until tender.
7. To make the crumble, chop pecans, dates, feta, and arugula, adding each ingredient one at a time, and mix.
8. Add salt, pepper, and lemon zest, and chop until combined and crumbly.
9. Place the sweet potatoes on a plate, press gently with a fork, and top with the crumble.
10. Optionally, whisk together tahini, maple syrup, balsamic vinegar, salt, and water for a drizzle on top.