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+ servings
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
Author: Elizabeth Stark
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
  • 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
  • 3 strips bacon, fried and set on a paper towel to cool
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.

  4. Use a spatula to arrange wedges in a wide bowl or platter. Spoon on chimichurri, and finish with the crumbled bacon. Serve immediately.