4 medium sweet potatoes (approximately 2 lbs.)

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2 Tbsp. olive oil

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1 oz. queso fresco, crumbled fine

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2 tsp. smoked paprika

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1/2 tsp. each sea salt and pepper

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California Avocado Chimichurri (recipe follows)

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1 shallot, roughly chopped

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2 green onions, roughly chopped

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2 cloves garlic

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1 jalapeno, stemmed and roughly chopped (optional)

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1/2 cup cilantro, leaves only

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1/2 cup Italian parsley, leaves only

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1 Tbsp. fresh oregano

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1 Tbsp. red wine vinegar

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1/2 lemon, freshly squeezed

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1/2 cup olive oil

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As needed Salt, to taste

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3 Fresh California Avocados, diced

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.