September 2013
Active Time: 15 mins
Total Time: 35 mins
INGREDIENTS
- 4 small sweet potatoes, unpeeled, cut lengthwise into wedges
- 2 Tbsp. plus ¼ cup olive oil
- ½ cup fresh cilantro leaves with tender stems
- ½ cup fresh flat-leaf parsley leaves
- ¼ cup fresh oregano leaves
- 1 Tbsp. fresh thyme leaves
- 2 garlic cloves
- 2 Tbsp. red wine vinegar
- 2 oz. thinly sliced Speck or prosciutto, torn
- Kosher salt and freshly ground black pepper
Heat oven to 425°. Toss sweet potatoes and 2 Tbsp. 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 ¼ cup oil and process until combined; season with salt and pepper.
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.
Nutritional Information
- Calories (kcal) 420
- Fat (g) 23
- Saturated Fat (g) 3.5
- Cholesterol (mg) 10
- Carbohydrates (g) 48
- Dietary Fiber (g) 7
- Total Sugars (g) 10
- Protein (g) 8
- Sodium (mg) 630
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