Sweet Potato with Pecan / Date / Feta Crumble

Prep Time: 15 minutes.   Cook time 35 minutes (in total).

Servings: 4

A Word From The Cook

This was a real hit.   Load with flavours and texture – didn’t know sweet potatoes could be better than basic!


Sweet Potato

  • 2 Sweet Potatoes (medium / large)
  • Olive Oil (for drizzling on pan / potato skin)
  • Sea Salt

Crumble / Topping

  • 1/2 Cup Spiced Pecans (chopped)
  • 6 dates (chopped)
  • 1/2 Cup Feta (chopped)
  • 3/4 Cup Arugula (or spring mix lettuce)
  • 3-4 Grinds Salt
  • 5-6 Grinds of Pepper
  • Zest of 1/2 lemon

Tahini – Balsamic Drizzle

  • 2 Tbsp Tahini
  • 1  Tbsp Maple Syrop
  • 1/2 Tbsp Balsamic Vinegar
  • 1 Tbsp Water


  1. Preheat Oven to 425° (roast)
  2. Drizzle Olive Oil on a parchment lined baking sheet.
  3. Rub the outside skin of the Sweet Potato with Olive Oil.
  4. Cut the Sweet Potato in half (lengthwise) and place cut side down on the oil lined parchment ensuring that the cut side is rubbed through the oil.
  5. Add 1-2 grinds of salt to the outside of each of the Sweet Potato skins.
  6. Place in the oven and bake for 40 minutes.   With 10 minutes left flip them over and continue to bake.
  7. While the Sweet Potatoes are roasting; make the Crumble
  8. Chop the Pecans and Dates into small (same size) pieces – place in a medium bowl.
  9. Add the crumbled Feta and chopped Arugula and Lemon Zest.
  10. Mix to combine.
  11. Make the Drizzle by combining the Tahini, Maple Syrup, Balsamic and water and whisk until combined.
  12. When the Sweet Potatoes are done (soft) ruff the top of the Sweet Potato then press down to create a bit of a cavity.   Place on serving plates.
  13. Add the Crumble mixture to each Sweet Potato halve (mounded)
  14. Drizzle the Tahini / Balsamic mixture over the top of the Crumble generously.
  15. Enjoy.
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