The flavorful Argentinian sauce livens up any savory dish.
Sweet potatoes have a special place at many family gatherings, though the sweet potato casserole still divides people on whether there should be nuts or marshmallows in the recipe. While “sweet” is in the name, you don’t have to make sweet potatoes into a sweet side dish. This recipe for sweet potatoes with a chimichurri sauce gets a ton of flavor from the complex and savory sauce, making it an incredible side dish at dinner.
The chimichurri sauce is an Argentinian speciality, thought to have roots in the 19th century. Some stories say that the origin is from Basque, English, or Irish, immigrants to Argentina. But, the most likely source is Italy- which has a similar sauce called salmoriglio. The truth is that the origins of chimichurri aren’t known, but the sauce didn’t become internationally popular until the 20th century.
Chimichurri sauce relies on a base of oil garlic, parsley, vinegar and/or lemon juice, and sometimes hot peppers for flavor. There are variations on this theme, but that’s the foundation of a good chimichurri. When spread over roasted sweet potatoes, they bring what is normally a simple side dish into the realm of unforgettable.
The sweet potatoes themselves are simple to make, roasted with just olive oil, cumin, onion powder, salt and pepper. These go into the oven for 30-35 minutes.
While the sweet potatoes are baking you can mix up the chimichurri sauce, although some people believe that letting the sauce sit for a few hours really brings out the flavors. If you choose that route then make the sauce 3 hours ahead of time (or even the night before you roast the potatoes).
For the sauce you’ll need to finely chop fresh parsley, cilantro, oregano, and garlic. If you don’t love one of those ingredients you can leave it out (cilantro, we’re looking at you). To the herbs add fresh lime juice, red wine vinegar, salt, black pepper, and olive oil. You can also add a pinch of red pepper flakes if you like. This sauce is commonly used over grilled meats as well, as it brings zest and complexity to anything you add it to.
When the sweet potatoes are ready simply pour the sauce over them, toss lightly, and serve while still hot. Sweet potatoes will never be the same again!
Roasted Sweet Potatoes with Chimichurri Sauce
serves 6 Prep 20m Cook 35m
For the sweet potatoes:
- 2 lbs sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the sauce:
- 3/4 cup chopped parsley
- 3/4 cup chopped cilantro
- 1/4 cup chopped fresh oregano
- 2 cloves garlic, finely minced
- 1 tablespoon fresh lime juice
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 tablespoons olive oil
- pinch red pepper flakes (optional)
- Preheat oven to 425˚. To a food processor add parsley, cilantro, oregano, garlic, lime juice, red wine vinegar, salt, pepper, optional red pepper flakes, and olive oil. Pulse to combine. Conversely you can also simply mix by hand if the herbs and garlic are chopped fine enough. Pour sauce into a small bowl and set aside.
- Peel sweet potatoes and chop into roughly 1/2” pieces. Place on baking sheet and drizzle with olive oil. Sprinkle seasonings on top and stir to combine.
- Bake sweet potatoes for 30-35 minutes or until they are beginning to brown and are fork tender.
- Place potatoes into serving dish and toss with chimichurri sauce. Serve while still warm.
Recipe adapted from Our Best Bites.