Roasted Sweet Potatoes with Chimichurri

CATEGORIES: Latin, Potatoes, Sara

Sweet potatoes are a go-to in today’s healthy diet.  I’m constantly experimenting in the kitchen with them because they have such a unique flavor profile and can be taken so many different directions.  So many people still think the only way to eat a sweet potato is either plain and steamed, or covered in brown sugar and marshmallows.  If you’re one of those people, then this recipe is especially for you!

Roasting is by far my favorite way to prepare sweet potatoes.  This recipe takes it one step further, when we toss those roasted taters in a bright, fresh, herby sauce.

This is the basic chimichurri recipe I shared in my Pork Tenderloin Post, here.  I’m just cutting down here.  We start with a mix of flat leaf Italian parsley, oregano, and cilantro. The fresh flavors create a really beautiful flavor combination.

I use a little mini-chopper for this job, since it’s a pretty small amount to go in my food processor.  This one is a Kitchenaid, and if you have the blender attachment for their immersion blender, like this one or this one, it’s perfect here as well since we’re only making a small amount.  If you’re doing this by hand, just chop everything reeeeealy finely.

Empty that mixture into a bowl and then we’ll drizzle in some olive oil, and toss in some red pepper flakes if you want some heat as well.  I don’t pour the oil directly into the blender because you run the risk of breaking down the olive oil and causing a bitter flavor in your chimichurri.

So many of you have asked, so Kate and I are currently working on a big resource page with recipe links that feature different flavors of our Olive Oils. It’s almost done, so we’ll publish that soon and get it added to the site!  When I made chimichurri, I usually use our Garlic or Lime oil, and if you want to skip the red pepper flakes, use a little of the Chili oil as well.  I don’t use ALL Chili oil, because I’m a wimp.

Drizzle that in and mix it all together and set it aside.

For the sweet potatoes, we’re not getting too fancy.  Most of the flavor is going to come from the chimichurri, so I just toss them in olive oil (again, those 3 flavors above are perfect), and a little cumin, onion powder, salt, and pepper.

After 30 minutes they’re toasty and golden brown.

Then just toss them immediately in the chimichurri and plate them up for serving.  They look as gorgeous as they taste delicious!  Since these have so much flavor, they make a great side dish to go along side a simple grilled steak or chicken.  If you want to take it a step further though, make a double batch of chimichurri and marinade your meat in it before cooking.

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Roasted Sweet Potatoes with Chimichurri

  • Author: Our Best Bites

Description

Seasoned sweet potatoes are roasted until golden brown and then tossed with a fresh herb Chimichurri sauce for the perfect side dish.


Scale

Ingredients

For the Chimichurri

  • 3/4 cup roughly chopped flat-leaf parsley
  • 3/4 cup roughly chopped cilantro
  • 1/4 cup roughly chopped oregano leaves
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • pinch red pepper flakes, optional
  • about 4 tablespoons extra virgin olive oil

For the Sweet Potatoes

  • 2 lbs sweet potatoes, peeled and chopped into 1/23/4” pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • salt
  • pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Place parsley, cilantro, oregano, garlic, lime juice, red wine vinegar, salt, and pepper in a small food processor. (Alternately, you may chop everything by hand very finely.) Process until finely chopped and then transfer to a small bowl. Add in pepper flakes (if using) and olive oil and stir to combine. May add additional olive oil for desired consistency. Set aside.
  3. Place chopped sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle on seasonings and stir to coat. Place potatoes on large rimmed baking sheet and bake for 30-35 minutes, or until toasted and tender.
  4. When finished, toss with Chimichurri and serve immediately. Yields 6, 1/2-cup servings.


Nutrition

  • Serving Size: 6

 

*Disclaimer: this post includes affiliate links.

13 comments

  1. Cheering for the big resource page for your olive oils!!! I was restocked on a few of mine that were dangerously low for Mother’s Day … and I’ve been writing down all the salad dressing combinations you’ve mentioned here and on insta on a sheet of paper to keep my own little reference sheet of “great salads” but something more official will be so much more convenient 🙂 a Really Good salad dressing is hard to find and your olive oil & vinegar combinations are The Best … and an extra bonus that they are healthy too! Thanks for all your sharing!!

  2. I finally got your cookbook and a couple of your oils for Mother’s Day. As I started looking through the book I was going to bookmark the recipes I want to try soon, but then I realized I was going to mark almost every page and it didn’t seem like that would be very effective. I’m excited to try them. Thanks for all your hard work on it.

  3. I’m not a huge chimichurri person, but love sweet potatoes (although no sweet potato fries…weird right?!) I’ve searched for a basic roasted sweet potato recipe on your site, but with no luck. Do you guys have one or do you have a seasoning method you recommend?

  4. I love roasted sweet potatoes and this might be an interesting twist! Not sure if the husband would eat chimichurri but I’ll give it a try!

    Random off-topic question: I have the same mini-chopper and that’s all I’ve got for a food processor. I’ve been wanting to try making almond butter since your post a few months ago. Have you ever tried making a small batch in the mini-chopper or am I asking for a big mess and a burnt out motor?

  5. I made this tonight for dinner. Oh. My. Goodness!!! Soooo yummy!!! It wasn’t the biggest hit with my teens, but my husband, myself and my 2 year old loved them! I basted the pork chops with the chimichurri and it was just yummo! The teens loved the porkchops, so I think it was just their aversion to sweet potatoes. Thank you for this recipe!

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