Roasted Sweet Potato Wedges with Avocado Chimichurri

Ingredients

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Cornstarch

  2 ½ tbsp or 19g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Paprika

  Spices

  1 ½ tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Parsley

  Raw

  ½ cup or 30g

• Oregano

  Spices, dried

  3 tsp, ground or 5g

• Red wine vinegar

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

Directions

1. Preheat the oven to 425°F. Wash, dry, and cut the sweet potatoes into 1 1/2” wedges. Place the wedges and cornstarch in a large plastic bag and toss to coat.
2. Transfer the wedges to a large rimmed baking tray. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat and spread the wedges in a single layer. Bake in the upper third of the oven for 30 minutes or until the edges are browned.
3. While the potatoes roast, prepare the sauce. In a food processor, combine garlic, scallions, and salt; process until chopped. Add jalapeno and pulse to chop. Add cilantro, parsley, oregano, vinegar, lemon juice, and oil; pulse until roughly combined. Dice avocados and mash with chimichurri to taste.
4. Serve the warm potatoes with the avocado chimichurri on the side.

Similar Foods

• Roasted Potato Wedges with Rosemary Butter
• Roasted Potato Wedges with Cilantro-Lime Mayonnaise
• Quinoa, Lime, and Chili-Breaded Snapper with Sweet Potato Wedges
• Crispy Sweet Potato Wedges
• Spiced Roasted Potato Wedges
• Roasted Sweet Potato, Avocado and Feta Salad