Ingredients
- Grilled Sweet Potato Wedges with Chimichurri Sauce and Chipotle-Cilantro Aioli
- You can also use sriracha sauce instead of chipolte or a prepared spicy mayonnaise and add chopped cilantro. You can roast the sweet potato wedges instead of grilling.
- Serves 4
- 4 sweet potatoes, scrubbed and cut into 8 wedges
- 1/4 cup olive oil
- salt and pepper
- Chimichurri:
- 1/2 cup fresh parsley leaves
- 2 tablespoons fresh oregano leaves
- 1 tablespoon fresh basil leaves
- 1 tablespoon fresh cilantro leaves
- 1 garlic clove
- salt and pepper
- 1 teaspoon honey
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon capers
- Chipotle-Cilantro Aioli
- 1/3 cup mayonnaise
- 1 teaspoon chipotle or sriracha sauce (or more if you like it spicy)
- salt and pepper
- 1 tablespoon fresh cilantro
Instructions
In a microwaveable bowl, add olive oil, salt and pepper and sweet potato wedges. Cook in microwave with a lid partially covering bowl for 4 minutes and check for doneness - you should be able to pierce the potato with the tip of a knife. Occasionally toss to distribute the olive oil while they cook. When cooked, remove lid and set aside until needed.
In a mini food processor, add the fresh herbs, garlic, salt, pepper, honey, and red wine vinegar and pulse until the herbs are finely chopped. Slowly add olive oil to emulsify and then add the capers so they are not completely chopped. Taste for seasoning and set aside.
In a mini food processor or bowl add mayonnaise, chipotle, salt and pepper and process until incorporated. Add cilantro and process. Set aside.
To serve: drizzle the chimichurri sauce and the chipotle -cilantro aioli over the grilled sweet potatoes and serve.
