SWEET POTATO AND PECAN RELISH

INGREDIENTS:

• 2 large sweet potatoes (about 2 pounds), peeled and cut into ½-inch cubes
• 6 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 2 garlic cloves, chopped
• 1 red bell pepper, fire-roasted (see [>]), peeled, seeded, and cut into ¼-inch dice
• 1 Anaheim chile, fire-roasted (see [>]), peeled, seeded, and diced
• 1 small red onion, cut into ¼-inch dice
• ½ cup toasted pecans (see Step 2, [>]), coarsely chopped
• 2 tablespoons real maple syrup
• ¼ cup red wine vinegar
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 375°F.
2. Toss the sweet potatoes with 2 tablespoons of the oil, the rosemary, and garlic in a medium bowl. Transfer to a baking sheet or roasting pan. Roast until the potatoes are just tender, 15 to 20 minutes. Remove from the oven and set aside to cool.
3. Put the bell pepper, chile, red onion, and pecans in a medium bowl. Add the cooled sweet potatoes and toss to combine.
4. In a small bowl, whisk together the maple syrup, vinegar, the remaining ¼ cup oil, and salt and pepper to taste.
5. Toss the sweet potato mixture with the vinaigrette.
6. The relish keeps in the refrigerator for up to 24 hours. Let come to room temperature before serving.

SERVING SUGGESTIONS:

This relish also goes well with grilled or baked pork chops or ham.