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Roasted Sweet Potatoes with Speck and Chimichurri

Name: Roasted Sweet Potatoes with Speck and Chimichurri
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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