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