Honey-Glazed Roasted Sweet Potatoes with Cranberry Pecan Slaw

Preheat oven to 425°F (220°C).

Wash and peel the 2 medium sweet potatoes. Cut them into 1-inch cubes.

In a large bowl, combine 1 tablespoon olive oil, 2 tablespoons honey, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Add the sweet potato cubes to the bowl and toss until evenly coated with the honey mixture.

Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 25-30 minutes, turning halfway through, until the potatoes are tender and caramelized.

While the sweet potatoes are roasting, roughly chop the 1/4 cup pecans and toast them in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning. Set aside to cool.

In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.

In a large bowl, combine 3 cups spring mix, 1/4 cup dried cranberries, the toasted pecans, and 1/3 cup crumbled feta cheese.

Drizzle the dressing over the slaw and toss gently to coat.

When the sweet potatoes are done, let them cool for 5 minutes.

Serve the honey-glazed sweet potatoes alongside the cranberry pecan slaw as perfect accompaniments to your cooked chicken.