ROASTED SWEET POTATO WEDGES WITH AVOCADO CHIMICHURRI

Roasted Sweet Potato Wedges With Avocado Chimichurri image

Number Of Ingredients 16

3 medium sweet potatoes (about 2 lbs.)
2.5 tablespoon cornstarch
3 tablespoon extra virgin olive oil
1.5 teaspoon smoked paprika
.5 teaspoon each sea salt and ground pepper
1 large garlic clove
2 green onions, roughly chopped
.5 teaspoon sea salt
1 jalapeno, stemmed and roughly chopped
1/2 cup cilantro
1/2 cup flat leaf parsley
1 tablespoon fresh oregano
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
2 ripe avocados

Steps:

Preheat oven to 425'. Wash and dry the sweet potatoes and cut them into 1 1/2" wedges. Put the wedges and cornstarch in a large plastic bag and toss to coat.
Onto a large rimmed baking tray, dump the wedges and drizzle on the olive oil, smoked paprika, salt and pepper. Toss everything to coat with your hands and spread the wedges into a single layer. Bake in the upper third of the oven for 30 minutes or until the edges are just browned.
While the potatoes roast, prepare your sauce. Into a food processor, combine the garlic, green onions and salt and run until well chopped. Add the jalapeno and pulse a few times to chop. Add the cilantro, parsley, oregano, vinegar, lemon juice and oil and pulse a few more times until just roughly combined. Dice the avocados and put them into a mixing bowl. Add a few spoonfuls of the chimichurri and mash it into the avocado, adding more to taste.
Serve the warm potatoes with the dip on the side.
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