Preheat the oven to 425°F (220°C).

Oil the large sheet pan with 1 tablespoon olive oil and sprinkle it lightly with salt.

Place the 4 halved sweet potatoes cut-side down on the sheet pan. Drizzle their skins with the remaining olive oil and season with salt.

Roast the sweet potatoes for 25 minutes at 425°F (220°C).

Turn the sweet potatoes cut-side up. Roast for 10 more minutes, until fully tender and caramelized at the edges.

Spread the 1/2 cup raw pecans on the small sheet pan. Toast for about 5 minutes until fragrant, then let them cool.

Finely chop the cooled pecans. Chop the 5 to 6 pitted Medjool dates into the pecans.

Add the feta cheese and arugula to the chopped pecan-date mixture. Chop until a coarse crumble forms.

Transfer the crumble to a mixing bowl. Stir in 1/2 teaspoon salt, black pepper, and lemon zest.

Whisk together tahini, maple syrup, balsamic vinegar, a pinch of salt, and 1 tablespoon water until smooth.

Whisk in additional water, 1 teaspoon at a time, until the tahini drizzle reaches a pourable consistency.

Move the roasted sweet potatoes to a platter. Press the center of each half to make a shallow divot.

Spoon the pecan-feta-date crumble into each sweet potato boat. Drizzle with the tahini-balsamic sauce before serving.

Drizzle with the tahini-balsamic drizzle if using.