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Preheat the oven to 200°C (fan 180°C)
Peel the sweet potato and cut into thick rounds
Score each round lightly on both sides with a knife
Mix together the olive oil, sweet paprika, salt and pepper in a small bowl
Brush the mixture onto both sides of each sweet potato round
Place on a baking tray and bake for 25-30 minutes until soft and slightly golden, turning halfway through
Roughly chop the pecans and rocket and add to a bowl
Crumble in the feta and lemon zest, gently mixing to combine
Whisk together the tahini, maple syrup, olive oil, lemon juice, salt and pepper for the vinaigrette
Add water a little at a time until you reach a smooth, drizzleable consistency
Arrange the cooked sweet potatoes on a serving plate
Spoon over the crumble mixture
Drizzle generously with the tahini vinaigrette
Finish with a fresh scattering of pomegranate seeds