Tuesday, October 29, 2013

Roasted Sweet Potatoes with Prosciutto & Chimichurri


This dish was inspired by a desire to make something healthy, and something that my wife would like. Sweet potatoes are really rich in nutrients, and my wife loves them! So I thought this would be a great idea.

I started with two larger sweet potatoes.


And then sliced them lengthwise into wedges.


Toss them in olive oil, or use the olive oil mister/sprayer that I have described many times. Then season them with salt & pepper and roast in a 375-degree oven for 25-30 minutes.

Meanwhile, combine 1/4 cup cilantro leaves, 1/4 cup fresh parsley leaves, 1/8 cup fresh oregano, 1/2 Tbsp fresh thyme, 1 clove of garlic, 1 Tbsp red wine vinegar, and 1/8 cup olive oil in a food processor and pulse until combined and smooth. Season with salt & pepper.


Spread your chimichurri sauce out on a plate and then top with thinly sliced prosciutto or speck.


Place your roasted sweet potatoes on top, and serve. The salty & sweet potatoes go really nicely with the rich prosciutto and briny chimichurri. The fresh herbs and tangy vinegar make a wonderful sauce to cut through all that richness from the dense potatoes and fatty pork.



But since there is only a small amount of pork and a huge amount of fresh veggies & herbs, I know I can feel pretty good about myself.  (and I think my wife liked it -- which is all that really matters.)

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