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.