Roasted Sweet Potatoes with Speck and Chimichurri

Ingredients for Roasted Sweet Potatoes with Speck and Chimichurri

• 4 small sweet potatoes, unpeeled, cut lengthwise into wedges

• 2 tablespoons plus 60ml olive oil

• Kosher salt, freshly ground pepper

• 1/2 cup fresh coriander leaves with tender stems

• 1/2 cup fresh flat-leaf parsley leaves

• 1/4 cup fresh oregano leaves

• 1 tablespoon fresh thyme leaves

• 2 garlic cloves

• 2 tablespoons red wine vinegar

• 60g thinly sliced Speck or prosciutto, torn

How to make Roasted Sweet Potatoes with Speck and Chimichurri

Heat oven to 218°C. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.

Meanwhile, pulse coriander, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 60ml oil and process until combined; season with salt and pepper.

Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.