Sweet Potatoes with Chimichurri and Cilantro Cream
Serves: 3-4
For the Sweet Potatoes
  • 3 medium sweet potatoes
  • Coconut oil, avocado oil, or cooking spray made with either
For the Chimichurri (adapted from this recipe)
  • 1 cup parsley
  • 2 Tbs. fresh oregano leaves
  • 3 garlic cloves
  • ⅓ cup olive oil
  • 3 Tbs. red wine or apple cider vinegar
  • Optional: ¼ tsp. Red pepper flakes
  • Pinch of salt
For the Cilantro cream
  • 2 lemons
  • 1 can full-fat coconut milk, chilled overnight
  • 1 cup cilantro (use the top part, not the tougher stems)
  • Pinch of salt
  1. Preheat the oven to 400 degrees and line two baking sheets with unbleached parchment paper. Peel the sweet potatoes and slice them into ¼ inch thick rounds.
  2. Grease the prepared baking sheets with cooking spray, or use oil and a pastry brush. Place the sweet potatoes in a single layer on the baking sheets, then lightly brush or spray the top of the potatoes with oil. Bake for about 40 minutes, until tender and lightly browned, turning over halfway through baking. Cool to room temperature.
  3. Make the chimichurri while the sweet potatoes are baking. Blend all ingredients in a blender until it has a pesto-like consistency. Taste and adjust for salt. Set aside.
  4. To make the cilantro cream, use a blender or an immersion blender. Open the can of coconut milk and remove the solid coconut cream from the top of the can. Discard the water at the bottom of the can or save it for smoothies. Blend the coconut cream, juice of 1 lemon, cilantro, and salt until creamy. Depending on the consistency, you may need to add the juice of another ½ lemon -- you should have a thick and creamy texture.
  5. To serve, drizzle the sauces over the sweet potatoes. You’ll have extra sauce, which is delicious over other veggies, fish, or meat.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/sweet-potatoes-with-chimichurri/