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Roasted Sweet Potatoes with Chimichurri


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


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


  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.


  • Serving Size: 6