Sweet Potato Wedges with California Avocado Chimichurri

1 Star2 Stars3 Stars4 Stars5 Stars (1)Loading... Read Comments
 Sweet Potato Wedges with California Avocado Chimichurri

Recipe courtesy of Chef Tara Lazar, Cheeky’s, Palm Springs CA


Serves: 8
  medium sweet potatoes (approximately 2 lbs.)
Tbsp.  olive oil
oz.  queso fresco, crumbled fine
tsp.  smoked paprika
1/2  tsp.  each sea salt and pepper
  California Avocado Chimichurri (recipe follows)
    California Avocado Chimichurri (Yield: Approximately 4-1/2 cups)
  shallot, roughly chopped
  green onions, roughly chopped
  cloves garlic
  jalapeno, stemmed and roughly chopped (optional)
1/2  cup  cilantro, leaves only
1/2  cup  Italian parsley, leaves only
Tbsp.  fresh oregano
Tbsp.  red wine vinegar
1/2    lemon, freshly squeezed
1/2  cup  olive oil
  As needed  Salt, to taste
  Fresh California Avocados, diced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 425°F. Wash and dry sweet potatoes and cut into 2″ wedges.
  2. Put the wedges, paprika, salt and pepper in a large plastic bag and toss to coat.
  3. Arrange sweet potatoes, being careful not to overlap them, on a large rimmed baking tray. Drizzle olive oil on each wedge.
  4. Bake for 30 minutes, or until edges are brown. Serve warm with California Avocado Chimichurri for dipping.

California Avocado Chimichurri Instructions

  1. In a food processor, combine the shallot, green onions, garlic and salt. Process until finely chopped. Add the jalapeno and pulse until chopped.
  2. Add remaining ingredients and pulse until roughly combined.
  3. In a separate bowl, roughly mash the avocados, adding spoonfuls of the chimichurri blend until seasoned to taste.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Other categories