Sweet Potato Wedges with Avocado Chimichurri

Menu PartAppetizer/Small Plate
Cuisine TypeLatin

Chef Tara Lazar
Palm Springs, Calif.

In Argentina, chimichurri is typically served with grilled meats and fish, but at Cheeky’s restaurant in Palm Springs, Calif., the fresh herb sauce accompanies baked sweet potato wedges. The addition of diced avocado to the mix of cilantro, parsley, garlic and jalapeno makes for a chunkier chimichurri and a more substantial dish.


Avocado Chimichurri
1 shallot, roughly chopped
2 green onions, roughly chopped
2 cloves garlic
1 jalapeno, stemmed, seeded and roughly chopped
1/2 cup cilantro, leaves only
1/2 cup Italian parsley, leaves only
1 tbsp. fresh oregano leaves
1 tbsp. red wine vinegar
1/2 lemon, freshly squeezed
1/2 cup olive oil
Salt, to taste
3 large avocados, diced

Sweet Potato Wedges
4 med. sweet potatoes (2 lbs.)
2 tsp. smoked paprika
1/2 tsp. sea salt
½ tsp. pepper
2 tbsp. olive oil
1 oz. queso fresco, crumbled fine


1. For avocado chimichurri: In food processor, combine shallot, green onions, garlic and salt. Process until finely chopped. Add jalapeno and pulse until chopped. Add remaining ingredients except avocados; pulse until roughly combined.
2. In separate bowl, roughly mash avocados. Gradually stir in spoonfuls of chimichurri; blend until seasoned to taste. Set aside.
3. Preheat oven to 425 F. Wash and dry sweet potatoes and cut into 2-inch wedges.
4. Put wedges, paprika, salt and pepper in large plastic bag; toss to coat.
5. Arrange sweet potatoes on large rimmed baking tray, being careful not to overlap them. Drizzle olive oil on each wedge. Bake for 30 minutes, or until edges are brown.
6. Serve warm with avocado chimichurri for dipping.

Photo courtesy of California Avocado Commission

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