Roasted Sweet Potatoes with Speck and Chimichurri Recipe

Roasted Sweet Potatoes with Speck and Chimichurri Recipe

  • 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
  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.
  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.
  3. Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.
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