Roasted Sweet Potatoes with Prosciutto and Chimichurri

I found the base of this recipe in the September 2013 issue of Bon Appetit. The grocery store I frequent didn’t have everything the recipe called for, so I had to make a few changes.

The biggest change was the fact that the sweet potatoes I picked up had a white flesh as opposed to the typical orange flesh that we more commonly find. After some research I found that these were indeed still sweet potatoes, just of a different variety and would be more starchy and less sweet. I was a big fan of them because I sometimes don’t love the taste of sweet potatoes but eat them because I know they are better for me. Another difference is that I used fresh marjoram instead of oregano because that is all I could find in the store. Do you ever find it funny that there is a word that you’ve never heard of before, then all of a sudden you hear it constantly? Thats how I feel about marjoram recently. And last but not least, no speck was found, so tried and true prosciutto was used.

I really loved the flavors of this recipe. The chimichurri sauce has a really punchy taste that I think is the star of the recipe. I decided to treat this as an entree. As Bon Appetit mentions in their magazine, you could omit the meat for a simpler side dish.

Ingredients

• 4 small sweet potatoes, unpeeled, cut lengthwise into wedges
• 2 tablespoons plus 1/4 cup olive oil
• salt and pepper
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh marjoram or oregano leaves
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 2 ounces thinly sliced prosciutto, torn

Method