Roasted Sweet Potatoes with Prosciutto and Chimichurri

2013-09-11
  • Yield : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 40m

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

Step 1

Heat oven to 425º. Toss sweet potato wedges and 2 tablespoons olive oil in a bowl. Then spread wedges on a large rimmed baking sheet and season with salt and pepper. Roast, turning once throughout the cooking time, until tender, 25-30 minutes.

Step 2

While the sweet potatoes are cooking, pulse cilantro, parsley, marjoram, thyme and garlic in a food processor until finely chopped. While the motor is still running, slowly add the vinegar and remaining 1/4 cup olive oil and process until combined. Season with salt and pepper.

Step 3

Spoon chimichurri onto a serving platter and top with sweet potatoes and torn prosciutto.

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