Roasted Sweet Potato with Fennel, Jalapeño, and Lime Relish

★★★☆☆

Prep: 20 mins (est.) Cook: 1h 45m (est.) Serves: 4-6

3 medium sweet potatoes, peeled and cut into 1-inch-thick rounds3 medium sweet potatoes, peeled and cut into 1-inch-thick rounds
Olive oil, for drizzlingOlive oil, for drizzling
Kosher salt and freshly cracked black pepper, to tasteKosher salt and freshly cracked black pepper, to taste
1 small fennel bulb, diced1 small fennel bulb, diced
1 jalapeño pepper, seeded and finely diced1 jalapeño pepper, seeded and finely diced
2 Tbsp chopped fresh tarragon30 ml chopped fresh tarragon
2 Tbsp chopped fresh parsley30 ml chopped fresh parsley
2 limes, juiced2 limes, juiced
2 Tbsp extra-virgin olive oil30 ml extra-virgin olive oil
3 dates, pitted and diced3 dates, pitted and diced
Crème fraîche, for serving (optional)Crème fraîche, for serving (optional)
3 Tbsp pepitas, toasted45 ml pepitas, toasted
Flaky sea salt, for servingFlaky sea salt, for serving
Fresh fennel fronds, for garnishFresh fennel fronds, for garnish

1. 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.