We first made these for a cooking class at the Chef Shop earlier in the Spring. They were the best part of the class – the sweetness paired with earthy goat’s cheese and a zingy herbs vinaigrette is delicious. They are even better if you let them marinate overnight. Albeit cold, they serve up well with greens and scrambled eggs. This is a perfect show stopper side dish for any dinner party or dinner at home. Just add a green salad or vegetable, and a protein of your choice. Don’t be intimidated by the chimichurri – I call it the new pesto because it is dairy free and tastes revolutionary, not to mention its being a nutrition powerhouse.

When it comes to sweet potatoes, they are an incredibly rich source of beta-carotene (carotenoid), which is an antioxidant that assists in the prevention of eye degeneration and also optimises cellular communication. Beta-carotene (Vitamin A) is fat soluble, which means for the body to absorb the nutrient, it needs to be paired with a fat. Welcome, chimichurri! It has antioxidant rich herbs in a good quality olive oil. Pairing with a source of zinc also helps the body use Vitamin A, so we add in zinc-rich pumpkin seeds.

Lastly, sweet potatoes are in season so stop at your local farm and pick up a bunch. The brighter the colour the better. I hope this dish makes it to a table near you, sometime soon!

 

Roasted Sweet Potatoes
Chop sweet potatoes into wedges and place on a parchment-lined baking tray. Toss in light olive oil and a sprinkle of sea salt. Bake at 400F for 45 minutes, or until soft and slightly crispy underneath. Allow to cool and drop teaspoon sized pieces of thick goat’s cheese on top.

 

Chimichurri Sauce
1 cup chopped parsley
¼ cup chopped red onion
1 tbsp. rosemary
½ tbsp. dried thyme
1 ½ cup olive oil
5 cloves minced garlic
¼ cup apple cider vinegar
Sea salt
1 lemon, juiced