roasted sweet potatoes with pancetta and chimichurri
October 7, 2013 § 41 Comments
You just can’t help to think of root vegetables once Autumn is in the air. I keep buying loads of beets, carrots, sweet potatoes and parsnips. Recently I found this sweet potato recipe in the September issue of Bon Appétit. The idea of these flavors was so unique I had to prepare it . The Bon Appétit recipe calls for Speck which is an Italian cured meat much like Proscuitto. I used pancetta, however, any smoked type cured meat is possible, even turkey bacon. I found two different types of sweet potatoes at the market.
Chimichurri is a piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper. It is “often billed as ‘Argentine barbecue sauce,’ and we enjoy it with many other dishes far beyond the grill. The chimichurri was wonderful with the roasted sweet potatoes and the pancetta adds a nice smoky flavor.
I n g r e d i e n t s
- 4 small sweet potatoes or yams, unpeeled, cut lengthwise into wedges
- 2 tablespoons plus 1/4 cup olive oil
- salt and pepper
- 1/2 cup fresh cilantro
- 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
M e t h o d
Heat oven to 425°F. 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 cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined. Season with salt and pepper.
Spoon chimichurri onto a serving platter and top with sweet potatoes and pancetta.
This sounds wonderful! I never would have thought to use a chimichurri with sweet potatoes, i can just imagine how flavorful this is.
Very flavorful indeed Suzanne. I would not have thought this up either. I have been finding some good ones in Bon Appetit lately. :) We loved this for sure.
I like this kind of food. Feel good food.
What is the white kind of potato? I only know the orange sweet potato but I see something like a normal potato as well? Sorry for asking…but I am intrigued by the photo :)
It is “feel good food”…good way to put it Rosa. I used sweet potatoes. I found two different types of sweet potatoes at the market, one was orange and the other was light yellow hue. Glad you asked, it could appear as a normal potato for sure! :)
Yes! I was doubting for a while if I had missed something. Glad to know there are different types, just like human beings anyway… :p Un abrazo, love to see your home-cooked recipes. Real stuff.
You always leave the nicest comments. Thank you. :)
that looks lovely! Agreed that root veggies are the Now ingredient :-)
Thank you Liz. :) Use ’em now while they are in season! We’ve been roasted 4 or 5 beets every week for our lunches! Love them!
YUM! I am feeling like i need cooking time with you again!
Let’s do it! Soon…k! What does your weekend look like?
Interesting! I’ve only considered chimichurri (so delicious! so hard to spell!) as a sauce for meat but really like the idea of pairing it with root vegetables.
Same here. I saw this recipe and thought …. “why not”? Try it. It was wonderful. You know how many times I had to look up the spelling of chimichurri just to create the post? Even still my computer doesn’t recognize the word. :)
We’re chimichurri fiends when it comes to barbecued meats but resting roasted root veggies in a chimichurri puddle is an excellent idea! And it looks great too, which is always a bonus.
It really is fabulous Saskia. The sweetness of the potatoes upon the chimichurri was out of this world, and of course to add some porkiness to it, you can’t lose! It was one of those dishes we kept saying….”oh my gosh!”
I love the sound of this, and think it would make a delicious summer warm BBQ salad too.
I think so too. I like the idea of this as a warm salad, perhaps even tossed? Hmm. I know you are entering your summer…let me know if you try it as a bbq side. :)
This is a very intriguing recipe. I never would have thought combining sweet potatoes with chimichurri but now that you have done it, the combination seems wonderful. :)
I thought the exact same thing when I read it in Bon Appetit Magazine. I just had to make it and was very pleased with the flavor combination. Nice to hear from you Richard. :)
I just roasted a bunch of carrots last night for dinner. ‘Tis the season, all right. I would enjoy these sweet potatoes roasted by themselves but you’ve piqued my curiosity when you served them with a chimichurri sauce, too. Like Richard said, it sounds wonderful.
Roasted carrots sound wonderful! I think I need to do that too. I love them. The chimichurri was delightful with sweet potatoes, something I’ll do again for sure.
Delicious recipe and lovely photos.
I’m always so flattered when you comment on my photographs. :) Coming from you it is the highest compliment one can receive.
I am so happy you used chimichurri,,powerhouse of flavor!
Yes it is! Really took the sweet potatoes to a whole different level. :)
I love chimichurri. I’ve had a craving for it ever since it was introduced by some Argentinean friends (they’d never serve it with vegetables though, haha! They’re carnivores to the core!). Love the look of this dish. Beautiful colours and flavours. Thanks hon! xx
This was the first time I’ve had it vegetables. And….whynot? It was fabulous. Especially with the sweet potatoes. I love chimichurri too. Thanks for stopping in Laura. :)
Is love roasting these tasty veggies too & topped with bacon is also a plus point! This green sauce is also a complete winner here! Yummmmmmmmmmmm. 😊😊
All I need is a whole baking sheet of roasted vegetables and I’m happy as can be! Bacon on anything and it’s a hit! :)
Yes, yes. X
That is indeed quite the veggie dish! Looks delicious and very pretty!
Thank you Lidia. :)
Oh I love the combination! I’ve been MIA lately but, I am to return soon…I’ve missed your posts!
I noticed! So glad to see you back! I love your comments and thank you so much for checking in again. Welcome back! Looking forward to your posts too.
Thank you! You are a sweet person that I missed, even though we are fairly new friends…it still means a lot to me…thank you!
Hey, nice recipe (Pinterested it), and lovely photos. I’m always trying to eat more sweet potatoes, so this is right up my alley. Thanks. Ken
Lovely mix of vegetables– good warming for winter supper. Your recipes all seem so healthy and delicious at the same time.
I’ve never paired sweet potatoes with pancetta and chimchurri before, but it sounds delicious! Thanks for sharing :)
I am such a huge fan of root vegetables (especially parsnips, beets and sweet potatoes), like you! The combination of chimichurri and any yam is a personal favorite. You have elevated the duo with something crunchy and salty! Oh my, I can’t wait to make this for a dinner party – or just for me. :-) Gorgeous photos and great recipe – so beautiful, elegant and flavorful.
Thank you! :) Yes, we do share a love for roots!
You had me at root. Hehe. I adore the root veg – particularly roasted. So sweet, soft and savory at once. Your use of herbs in this dish is divine. Have a great weekend – and happy Autumn! :-)
I love chimichurri, but haven’t tried it on sweet potatoes
before. Sounds good.