June 3, 2015

Roasted Sweet Potatoes with Chimichurri Sauce

Ohhhhh man. These potatoes. Let's just say these were part of one heck of a week of good recipes. One pan was not enough for my husband and I because they were that good. Not only did they taste incredible, but they are healthy, too. It's a definite win-win in my book.
These potatoes are super easy to throw together and will rock your world. I used a blender to make the chimichurri (out of laziness...), which only coarsely chopped most of the cilantro and parsley. However, we found out we liked the coarseness of it just fine. I am all for trying a finer chimichurri with a food processor though.

Anyway, these pictures are making me incredibly hungry...Go make yourself some.

Roasted Sweet Potatoes with Chimichurri Sauce
Adapted from Our Best Bites
Sweet Potatoes
2 lbs. sweet potatoes, peeled and chopped into 1/2-3/4″ pieces
2 Tbsp. extra virgin olive oil
1 tsp. ground cumin
1/2 tsp. onion powder
Kosher salt
Pepper

1. Preheat oven to 425 degrees F.
2. Place chopped sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle on seasonings and stir to coat. Spread potatoes on a baking sheet into an even layer.
3. Bake for 30-35 minutes, or until toasted and tender

Chimichurri
3/4 cup roughly chopped flat-leaf parsley
3/4 cup roughly chopped cilantro
3 tsp. garlic, finely minced
1 Tbsp. fresh lime juice
1/2 Tbsp. red wine vinegar
1/2 tsp. kosher salt
1/8 tsp. black pepper
pinch red pepper flakes
About 4 Tbsp. extra virgin olive oil

1. Place parsley, cilantro, garlic, lime juice, red wine vinegar, salt, and pepper in a small food processor or blender. (Alternately, you may chop everything by hand very finely.) Process until finely (or coarsely) chopped and then transfer to a small bowl. Add in pepper flakes and olive oil and stir to combine. 

2. When potatoes have cooked, toss with chimichurri and serve immediately.

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