Monday, June 29, 2015

Roasted Sweet Potato Wedges w/ Chimichurri Sauce


I love chimichurri sauce, an Argentinian green sauce made w/ fresh herbs and vinegar served on grilled meats.

It's so good w/ grilled hanger steak, but it's even better on roasted sweet potato wedges!


This is a great side dish to accompany any summer grilled foods, and really amazing w/ some sliced avocado the next day (if you have any leftover).

Roasted Sweet Potato Wedges w/ Chiminchurri: (adapted from this recipe)

1 large garlic clove
2 green onions, roughly chopped
1/2 tsp sea salt
1 jalapeno, stemmed and roughly chopped or hot pepper flakes
1/2 cup fresh cilantro
1/2 cup flat leaf parsley
1 Tbsp. fresh oregano
1 Tbsp. red wine vinegar
1/4 cup extra virgin olive oil

Whiz the ingredients for the chimichurri sauce in mini food processor. You don't want a puree, just a few pulses.


For the sweet potato wedges.

Slice 2 sweet potatoes or yams into wedges and lay on a baking sheet.
Drizzle w/ olive oil, kosher salt & pimenton (which is smoked paprika....so good w/ the sweet potatoes).


Roast in a 400F oven for 25-30 minutes, turning them over once.

Serve the wedges w/ some chimichurri drizzled over them, and dot w/ sour cream or creme fraiche.


Enjoy!

1 comment:

Natalia B said...

You always have the most original recipes. I've had chimichurri sauce (in restaurants) but never thought of putting it on sweet potato wedges.

I'm enjoying my fresh garden herbs immensely and once I pick up a jalapeno, can't wait to try this with potato wedges.