Ingredients:

• 1 sweet potato, diced into 1/4" cubes
• 2 tbsp maple syrup
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp ground pepper
• 3/4 cup Santé Nuts Sweet & Spicy Pecans, chopped
• 1/2 cup goat cheese
• 1 cup crumbled feta cheese
• 1 tbsp lemon juice
• 1/4 cup greek yogurt
• 1 tbsp minced fresh dill
• 1 tbsp minced fresh mint
• 1 tbsp minced fresh basil
• 2 tbsp chili crunch
• Baguette
• 3/4 cup extra-virgin olive oil, divided

Instructions:

1. Preheat the oven to 375°F. Placed diced sweet potatoes on a parchment-lined baking sheet. Drizzle maple syrup and 2 tablespoons of olive oil over the potatoes. Add garlic powder, onion powder, salt, pepper, and chopped Sweet & Spicy Pecans. Toss until potatoes are well-coated. Bake for 25-30 minutes, until roasted.
2. While potatoes are roasting, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total (add to the oven while sweet potatoes are cooking), flipping halfway through. Set aside.
3. Whip the feta, goat cheese, lemon juice and greek yogurt in a food processor until smooth. Transfer to a shallow serving dish.
4. Once the sweet potatoes are done roasting let sit for a few minutes to cool.
5. To assemble the dip, scoop the sweet potatoes mixture over the whipped goat cheese, drizzle with chili crunch and olive oil, and top with fresh herbs and extra pecans. Serve with crispy baguette.

Recipe by Food by Maria featuring Santé Sweet & Spicy Pecans.