Roasted Sweet Potato Wedges with Avocado Chimichurri

Ingredients

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Cornstarch

  2 ½ tbsp or 19g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Paprika

  Spices

  1 ½ tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Salt

  Table

  1 dash or 0.4g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Parsley

  Freeze-dried

  ½ cup or 3g

• Oregano

  Spices, dried

  3 tsp, ground or 5g

• Red wine vinegar

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

Directions

1. Preheat oven to 425 degrees F. Wash and dry the sweet potatoes and cut them into 1 1/2” wedges. Put the wedges and cornstarch in a large plastic bag and toss to coat.
2. Onto a large rimmed baking tray, dump the wedges and drizzle on the olive oil, smoked paprika, salt, and pepper. Toss everything to coat with your hands and spread the wedges into a single layer. Bake in the upper third of the oven for 30 minutes or until the edges are just browned.
3. While the potatoes roast, prepare your sauce. Into a food processor, combine the garlic, green onions, and salt and run until well chopped. Add the jalapeno and pulse a few times to chop. Add the cilantro, parsley, oregano, vinegar, lemon juice, and oil and pulse a few more times until just roughly combined. Dice the avocados and put them into a mixing bowl. Add a few spoonfuls of the chimichurri and mash it into the avocado, adding more to taste.
4. Serve the warm potatoes with the dip on the side.
5. Recipe inspired by: http://livelovelux.com/herb-pairing-guide