Preheat the oven to 375F. Cut sweet potatoes quite small, almost diced and on a parchment-lined baking sheet mix the sweet potatoes with maple syrup, olive oil, garlic powder, onion powder, salt, pepper and chopped sweet and spicy pecans. Cook for 25-30 minutes, until roasted.
For the baguette
Using a bread knife, 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.
For the whipped goat cheese dip
While the sweet potatoes are baking, whip the feta, goat cheese, lemon juice and greek yogurt in a food processor until smooth. Transfer to a low serving dish.
Once the sweet potatoes are done roasting let sit for a few minutes to cool. 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. Serve with crispy baguette.
Video
Notes
Want to make this ahead of time? Simply make the whipped goat cheese dip and store in the fridge. About half hour before serving, cook the sweet potatoes and remove the goat cheese dip from the fridge. Then finish the dip (according to the instructions) once the sweet potatoes are ready.Store whipped goat cheese in the fridge in a tightly sealed container for 3 days. Serve this easily with your favourite crackers too!