Roasted Sweet Potato with Chimichurri

Healthy, plant-based, and rich in vibrant colors, you'll want to have this recipe on hand when you need a snack. Good and good for you, you'll get your daily dose of vitamin A from the sweet potatoes known as a superfood high in antioxidants.

Purple sweet potatoes pair with chimichurri for a plant based snack

The bright and fiery chimichurri pairs well with the savory sweetness of the sweet potato

Serves 1

Level of difficulty: easy

Cooking time: 45 minutes

What you need:

2 small to medium-size purple sweet potatoes

1/2 bunch flat leaf parsley

2 cloves garlic

3 tbsp vinegar (red or white wine)

3 tbsp neutral flavored oil

1 tsp crushed red pepper flakes

Sea salt

Roasting the Sweet Potatoes

Preheat the oven to 400 degrees

Pierce with a fork a few times on each side

Lightly coat all surface areas with oil

Sprinkle with sea salt

Place the sweet potatoes in a pan and roast in the oven for 30 minutes until it is soft inside. Cook for 10 minutes longer if needed for a larger potato.

You'll know it's done when the skin dimples as the "meat" of the potato has shrunk during the cooking process. The potato should be fork tender and easily sliced using a butter knife.

Give the sweet potato a light coating of oil and a sprinkle of salt

To make the chimichurri

Yields 3 tbsps. Suggested serving is 1 tbsp per potato

Add the ingredients into a food processor:

1/2 bunch flat leaf parsley, stems and all

2 cloves garlic

3 tbsps olive oil

2 tbsps vinegar

1 pinch red pepper flakes

Tear the parsley by hand before putting in the food processor

Parsley, red pepper flakes, garlic cloves, vinegar, and olive oil get whirred up in a food processor.

Blend the ingredients until emulsified

The olive oil emulsifies the sauce while the vinegar brightens up the flavor

Chimichurri should be bright and fiery, depending on how spicy you like your sauce. When cooked, slice the sweet potato in half lengthwise. Spoon chimichurri on top and enjoy.