Roasted Sweet Potato Wedges with Chimichurri and Bacon
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
A recipe for savory roasted sweet potato wedges topped with chimichurri and bacon.
Recipe Type:
Dinner
Makes: 4 as a side
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed and cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Chimichurri
- 1 bunch parsley
- 2 tablespoons thyme leaves
- 3 cloves garlic
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Bacon
- 3 strips bacon, fried and set on a paper towel to cool
Instructions
-
Preheat the oven to 425 degrees F.
-
Toss sweet potatoes with olive oil, salt, and spices. Spread on a rimmed baking sheet and bake for 35 - 40 minutes, flipping once halfway through, or until sweet potatoes are crisp on the edges and tender in the center.
-
Finely mince parsley and thyme leaves. Trim ends and smash garlic with the flat of your knife. Remove papery skin and finely mince. In a small bowl, combine herbs and garlic, and whisk in olive oil. Whisk in vinegar, salt, and spices.
-
Use a spatula to arrange wedges in a wide bowl or platter. Spoon on chimichurri, and finish with the crumbled bacon. Serve immediately.