Best Roasted Sweet Potatoes With Speck And Chimichurri Recipes

Roasted Sweet Potatoes with Chimichurri image

Provided by Samantha

Time 40m

Number Of Ingredients 12

4 small sweet potatoes, unpeeled, cut lengthwise into wedges
2 tbsp olive oil
1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper
1/2 cup fresh cilantro leaves
1/2 cup fresh flat-leaf (Italian) parsley
1/4 cup fresh oregano leaves
1 tbsp fresh thyme leaves, optional
2 medium garlic cloves, peeled
2-3 tbsp red wine vinegar*
1/2 tsp fine sea salt
1/2 tsp fresh ground black pepper

Steps:

Preheat oven to 425° F.
Toss sweet potatoes and 2 tbsp of olive oil on a baking sheet. Season with salt and pepper. Bake for 25-30 minutes flipping once.
Meanwhile, blend herbs, garlic and vinegar in a blender or food processor until chopped. With motor running slowly add remaining olive oil and process until combined. Season to taste with salt and pepper.
Spoon chimichurri onto a plater and top with roasted sweet potatoes or serve alongside fries as a dip.

Roasted Sweet Potatoes with Chimichurri image

Provided by Our Best Bites

Number Of Ingredients 16

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
2 lbs sweet potatoes, peeled and chopped into 1/2-3/4″ pieces
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon onion powder
salt
pepper

Steps:

Preheat oven to 425 degrees.
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.
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.
When finished, toss with Chimichurri and serve immediately. Yields 6, 1/2-cup servings.

Nutrition Facts : ServingSize 6

Chimichurri Roasted Potatoes image

Provided by JennCrippen

Time 55m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, cut into 1 1/2-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
½ bunch Italian parsley, chopped
½ bunch fresh basil, chopped
4 medium garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g