Roasted Sweet Potato with Dates and Feta

Tender roasted sweet potato paired with a bold combination of salty feta, sweet dates, and crunchy pecans, finished with a tangy, creamy dressing

Ingredients

• 4 sweet potatoes

• salt, pepper

• olive oil

• 4 dates

• 40 g feta

• a handful of pecans

• a handful of arugula

For the dressing

• 2 tbsp tahini

• 1 tbsp water

• 1 tsp maple syrup (or honey)

• 1 tsp balsamic vinegar

• pinch of salt

Steps

1. Slice sweet potatoes into 1–1.5 cm thick rounds

2. Season with salt, pepper, and drizzle with olive oil

3. Arrange on a baking tray lined with parchment paper

4. Bake at 190°C (375°F) for about 30 minutes, until soft

5. Finely chop pecans and lightly toast them in a dry pan

6. Chop dates, feta, and arugula, then mix with the pecans

7. Combine all dressing ingredients until smooth

8. Top each sweet potato slice with the filling

9. Drizzle with dressing before serving