Sweet Potato Wedges with California Avocado Chimichurri
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Sweet Potato Wedges with California Avocado Chimichurri

Recipe Image: © California Avocado Commission
Recipe courtesy of Chef Tara Lazar, Cheeky’s, Palm Springs CA

Servings: 8 appetizer portions

Sweet Potato Wedges

4 medium sweet potatoes (approximately 2 lbs.)
2 Tbsp. cornstarch
2 Tbsp. olive oil
2 tsp. smoked paprika
1/2 tsp. each sea salt and pepper
California Avocado Chimichurri (recipe follows)

1.Preheat oven to 425°F. Wash and dry sweet potatoes and cut into 2″ wedges.

2.Put the wedges, cornstarch, 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
(Yield: Approximately 1-1/2 cups)

1 shallot, roughly chopped
2 green onions, roughly chopped
2 cloves garlic
1 jalapeno, stemmed and roughly chopped (optional)
1/2 cup cilantro, leaves only
1/2 cup Italian parsley, leaves only
1 Tbsp. fresh oregano
1 Tbsp. red wine vinegar
1/2 lemon, freshly squeezed
1/2 cup olive oil
Salt, to taste
3 Fresh California Avocados, diced*

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 except avocados, 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 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.