Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>4</quantity> bell peppers and <quantity>2<unit>tbsp</unit></quantity> of olive oil to a baking tray

Add salt and white pepper to taste

Roast the bell peppers for 20m until soft

Trim and tear the leaves from <quantity>1<unit>bunch</unit></quantity> of frisée

Trim and slice <quantity>1</quantity> carrot lengthwise with a peeler

Cut <quantity>⅓</quantity> of a cucumber. Halve it lenghtwise and thinly slice it

Transfer the carrot, cucumber, and frisée to a bowl and reserve

Place <quantity>2</quantity> medium sweet potatoes on a tray and season with white pepper and salt to taste

Drizzle with extra virgin olive oil to taste

Add thyme sprigs to taste

Smash <quantity>2</quantity> peeled garlic cloves and add to the potatoes

Remove the bell peppers from the oven and decrease the temperature to <temperature>165<unit>°C</unit></temperature>

Wrap each potato individualy in aluminum foil. Place them in the oven rack and bake for 60m until soft

Peel the bell peppers by scraping them with a knife

Trim and remove the seeds. Reserve the juice collected in the tray

Transfer the peppers and their juices to a blender

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>2<unit>tbsp</unit></quantity> of smoked paprika

Add <quantity>1</quantity> chopped garlic clove

Blend on high speed until smooth

Add <quantity>2<unit>tbsp</unit></quantity> of ground hazelnuts

Add <quantity>1<unit>tsp</unit></quantity> of white wine vinegar and combine

Season with more salt and white pepper to taste if needed

Add more white wine vinegar and olive oil to taste and blend to combine. The romesco sauce is ready

Remove the potatoes from the oven and increase the temperature to <temperature>190<unit>°C</unit></temperature>

Unwrap them and place on a cutting board

Cut them in half lengthwise

Score each half on the pulp side

Place the potatoes on a tray, skin side down. Add olive oil to taste

Season with salt to taste

Cover the potatoes with a generous portion of the Romesco Sauce and place them back in the oven until golden brown

Season the reserved salad with salt and white pepper to taste

Add olive oil and vinegar to taste and mix to combine

Thinly slice <quantity>½</quantity> of a peeled red onion and add it to the salad

Remove the potatoes from the oven

Plate one potato half and add a portion of the salad

Serve more Romesco Sauce to taste. Add ground hazelnuts to taste to the salad and garnish with a nasturtium leaf

Garnish edible flowers to taste. The roasted sweet potato with romesco sauce is ready

Impress and enjoy!