Roasted Sweet Potato with Fennel, Jalapeño, and Lime Relish
★★☆☆☆
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1-inch-thick rounds
- Olive oil, for drizzling
- Kosher salt and freshly cracked black pepper, to taste
- 1 small fennel bulb, diced
- 1 jalapeño pepper, seeded and finely diced
- 2 Tbsp chopped fresh tarragon (29.6 ml)
- 2 Tbsp chopped fresh parsley (29.6 ml)
- 2 limes, juiced
- 2 Tbsp extra-virgin olive oil (29.6 ml)
- 3 dates, pitted and diced
- Crème fraîche, for serving (optional)
- 3 Tbsp pepitas, toasted (44.4 ml)
- Flaky sea salt, for serving
- Fresh fennel fronds, for garnish
Instructions
- Preheat oven to 425°F (220°C). Drizzle sweet potato rounds with olive oil and season with salt and pepper. Roast for 45 minutes to 1 hour, or until tender. \n2. Meanwhile, make the relish: Combine diced fennel, jalapeño, tarragon, parsley, olive oil, and lime juice in a bowl. Season with salt and pepper to taste. \n3. Slice open roasted sweet potatoes. Top with fennel relish, a dollop of crème fraîche (if using), diced dates, and toasted pepitas. Garnish with fennel fronds. Sprinkle with flaky salt and freshly cracked black pepper.
Wine Pairing: Fruity White (Riesling) — Riesling or Gewürztraminer.