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.