EyeSwoon

Roasted Sweet Potato with Fennel, Jalapeno and Lime Relish

EyeSwoon Kitchen

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  • Ingredients

    • Served 2-4 

      • 3 medium sweet potatoes 
      • 1 small bulb fennel, diced small (about ½ cup) reserve fronds 
      • 1 jalapeno, seeded and finely diced 
      • 2 tablespoons, chopped fresh tarragon 
      • 2 tablespoons, chopped fresh parsley 
      • 2 limes, juiced 
      • 2 tablespoons, extra virgin olive oil, plus more for drizzle 
      • 3 dates, pitted and cubed 
      • crème fraiche 
      • 3 tablespoons pepitas, toasted 
      • flaky sea salt 
      • fresh cracked pepper 
  • The Prep

      1. Preheat oven to 425. 
      2. Place the lightly pierced sweet potatoes on sheet pan lined with parchment. Drizzle with olive oil and season with salt and pepper.  Roast for 45 minutes to 1 hour. 
      3. While the potatoes roast place the diced fennel, jalapeno, and herbs in a bowl with the olive oil and juice from 2 limes.  Season generously with salt and pepper to taste. 
      4. Once the potatoes are removed from the oven and slightly cooled, slice them open while leaving the bottom attached.  Spoon some of the relish over the potatoes, add a dollop of crème fraiche, and sprinkle with chopped dates and some pepitas.  Finish with reserved and torn fennel fronds, flaky sea salt, and fresh cracked pepper. 

      Tip – season your pepitas with olive oil, salt and pepper before toasting.  Add a pinch of cumin for a smoky spice.