- 4 medium sweet potatoes (7- to 8-ounces each)
- 1½ tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
- 4 servings Fresh Chimichurri Sauce (see recipe below)
- 2 tablespoons salted roasted pepitas
- Preheat the oven to 425 degrees F.
- Make a series of 1/8 to 1/4-inch-crosswise cuts down the length of each potato. Be sure not to cut all the way through the potato.
- Place the cut potatoes onto a large cast-iron skillet or unbleached parchment paper-lined baking sheet. Brush the sweet potatoes with olive oil, making sure to get some between the slices. Sprinkle with the salt.
- Roast the sweet potatoes until cooked through and slightly crisp, about 50 minutes.
- Drizzle with the chimichurri sauce, sprinkle with pepitas, and serve
Per serving (with sauce): 360 calories, 26g total fat, 3.5g saturated fat, 0g trans fat, 0mg cholesterol, 390mg sodium, 32g total carbohydrate, 5g dietary fiber, 7g total sugars includes 0g added sugars, 4g protein
Fresh Chimichurri Sauce
Yield: 4 servings
Serving Size: 2 tablespoons each
• 1/3 cup extra-virgin olive oil
• 1/3 cup packed fresh flat-leaf parsley leaves & tender stems
• 1/3 cup packed fresh cilantro leaves & tender stems
• 2 teaspoons fresh lemon juice
• 2 teaspoons fresh orange or mandarin orange juice
• 1 large garlic clove, chopped
• ¼ teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
Blend all ingredients in a food processor or blender until desired texture.
HINT! Double or triple the chimichurri sauce recipe to serve with other dishes throughout the week! You can drizzle it onto salads, tacos, and roasted root vegetables–or simply enjoy with homemade crostini. Store extra chimichurri sauce in an airtight container (I like to use a mason jar!) and place in the fridge for up to a week.
- Serving Size: 1 potato