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Baked sweet potato with chimichurri recipe
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Chimichurri sauce is best described as a feisty Argentinian version of pesto made with herbs, garlic and chilli. A spoonful is delicious on a baked sweet potato or try livening up a bowl of pasta or noodles. See method
Ingredients
- 4 sweet potatoes, scrubbed
- 3 tbsp pine nuts
- 4 rounded tbsp soya yogurt
- mixed leaf salad, to serve
For the chimichurri sauce
- 20g flat-leaf parsley leaves, finely chopped
- 5g fresh oregano leaves, finely chopped
- 1 large garlic clove, crushed
- juice of ½ lemon
- 1 medium-sized red chilli, seeded and finely chopped
- 4 tbsp extra virgin olive oil
Each serving contains
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Energy
1060kj
255kcal
13%
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Fat
19g
27%
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Saturates
2g
11%
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Sugars
11g
12%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 19.6g
Protein 3.3g
Fibre 2.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Bake the sweet potatoes for 50 minutes to 1 hour, depending on their size.
- Meanwhile, put all the ingredients for the chimichurri sauce in a bowl, season and stir until combined. (The mixture can also be blended in a food processor or blender until coarsely chopped.) Leave to one side.
- Put the pine nuts in a large, dry frying pan and toast over a medium-low heat for 2–3 minutes, shaking the pan occasionally, until starting to turn golden. Remove from the pan and leave to one side.
- Remove the potatoes from the oven and cut a cross into the top of each one, then squeeze slightly to open up. Top with a spoonful of yogurt and then the chimichurri sauce and pine nuts. Serve with a mixed leaf salad.
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