4 Servings 30 min Cook
3 Sweetpotato, 5" long Sweet Potato
2 1/2 Tbsp Cornstarch
3 Tbsp Olive Oil
1 1/2 Tsp Paprika
1 Tsp Salt
1/2 Tsp, ground Pepper
1 Cloves, minced Garlic
2 Medium (4-1/8" long) Scallions
1 Dash Salt
1 Pepper Jalapeno Peppers
2 Cup Fresh Cilantro
1/2 Cup Parsley
3 Tsp, ground Oregano
1 Tbsp Red Wine Vinegar
1 Tbsp Lemon Juice
1/4 Cup Olive Oil
2 Fruit, without skin and seed Avocados
Preheat oven to 425 degrees F.
Wash and dry the sweet potatoes and cut them into 1 1/2” wedges.
Put the wedges and cornstarch in a large plastic bag and toss to coat.
Onto a large rimmed baking tray, dump the wedges and drizzle on the olive oil, smoked paprika, salt, and pepper.
Toss everything to coat with your hands and spread the wedges into a single layer.
Bake in the upper third of the oven for 30 minutes or until the edges are just browned.
While the potatoes roast, prepare your sauce.
Into a food processor, combine the garlic, green onions, and salt and run until well chopped.
Add the jalapeno and pulse a few times to chop.
Add the cilantro, parsley, oregano, vinegar, lemon juice, and oil and pulse a few more times until just roughly combined.
Dice the avocados and put them into a mixing bowl.
Add a few spoonfuls of the chimichurri and mash it into the avocado, adding more to taste.
Serve the warm potatoes with the dip on the side.
Recipe inspired by: http://livelovelux.