ROASTED SWEET POTATOES WITH SPECK AND CHIMICHURRI

Roasted Sweet Potatoes with Speck and Chimichurri image

Provided by Michael Sheerin

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

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.