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Roasted Sweet Potatoes with Speck (or prosciutto) and chimichurri

Roasted Sweet Potatoes with Speck and Chimichurri recipe

 

Feel free to play with different herbs in the chimichurri recipe.

Ingredients

  • 4 small sweet potatoes, unpeeled, cut lengthwise into wedges
  • 2 tablespoons plus 1/4 cup olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh oregano leaves
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves
  • 2 tablespoons red wine vinegar
  • 2 ounces thinly sliced Speck or prosciutto, torn

Preparation

Heat oven to 425°F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.

Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper.

Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.


Recipe and photo from Bon Appetit September 2013

This entry is related to the following products. Click on any of them for more information.
Garlic, Sweet Potato, Oregano, Parsley, Thyme, Cilantro,
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