Roasted Sweet Potatoes With Speck And Chimichurri Recipes

ROASTED SWEET POTATOES WITH CHIMICHURRI

Roasted Sweet Potatoes with Chimichurri image

Roasted Sweet Potatoes with Chimichurri is a vibrant and delicious side dish! Super healthy with baked sweet potato fries and herb packed chimichurri sauce.

Provided by Samantha

Time 40m

Number Of Ingredients 12

Ingredients

4 small sweet potatoes, unpeeled, cut lengthwise into wedges
2 tbsp olive oil
1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper
1/2 cup fresh cilantro leaves
1/2 cup fresh flat-leaf (Italian) parsley
1/4 cup fresh oregano leaves
1 tbsp fresh thyme leaves, optional
2 medium garlic cloves, peeled
2-3 tbsp red wine vinegar*
1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper

Steps:

Preheat oven to 425° F.
Toss sweet potatoes and 2 tbsp of olive oil on a baking sheet. Season with salt and pepper. Bake for 25-30 minutes flipping once.
Meanwhile, blend herbs, garlic and vinegar in a blender or food processor until chopped. With motor running slowly add remaining olive oil and process until combined. Season to taste with salt and pepper.
Spoon chimichurri onto a plater and top with roasted sweet potatoes or serve alongside fries as a dip.

ROASTED SWEET POTATOES WITH CHIMICHURRI

Roasted Sweet Potatoes with Chimichurri image

Seasoned sweet potatoes are roasted until golden brown and then tossed with a fresh herb Chimichurri sauce for the perfect side dish.

Provided by Our Best Bites

Number Of Ingredients 16

Ingredients

3/4 cup roughly chopped flat-leaf parsley
3/4 cup roughly chopped cilantro
1/4 cup roughly chopped oregano leaves
2 cloves garlic, finely minced
1 tablespoon fresh lime juice
1/2 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
pinch red pepper flakes, optional
about 4 tablespoons extra virgin olive oil
2 lbs sweet potatoes, peeled and chopped into 1/2-3/4″ pieces
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon onion powder
salt
pepper

Steps:

Preheat oven to 425 degrees.
Place parsley, cilantro, oregano, garlic, lime juice, red wine vinegar, salt, and pepper in a small food processor. (Alternately, you may chop everything by hand very finely.) Process until finely chopped and then transfer to a small bowl. Add in pepper flakes (if using) and olive oil and stir to combine. May add additional olive oil for desired consistency. Set aside.
Place chopped sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle on seasonings and stir to coat. Place potatoes on large rimmed baking sheet and bake for 30-35 minutes, or until toasted and tender.
When finished, toss with Chimichurri and serve immediately. Yields 6, 1/2-cup servings.

Nutrition Facts : ServingSize 6

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