Roasted Sweet Potatoes with Speck and Chimichurri
Tender roasted sweet potato wedges served with crispy speck or prosciutto and topped with a fresh herb chimichurri sauce. This colorful dish combines the sweetness of roasted potatoes with the saltiness of cured meat and bright, herbaceous flavors.
4 servings
45 min
Ingredients
- •4 whole small sweet potatoes
- •2 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •½ cup fresh cilantro leaves
- •½ cup fresh flat-leaf parsley leaves
- •¼ cup fresh oregano leaves
- •1 tablespoon fresh thyme leaves
- •2 cloves garlic
- •2 tablespoons red wine vinegar
- •2 ounces Speck or prosciutto
- •torn
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
10 min
- 3.
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.
5 min
