Roasted Sweet Potatoes with Speck and Chimichurri

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
Instructions
- 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.
Community Ratings & Reviews
Join our community to access recipe ratings and reviews!
Share your culinary experiences and discover what others are saying about this recipe.
Upgrade to Premium
Already have an account?
Sign in