This recipe was created in the context of an Instagram partnership with American Sweet Potatoes.
When I think of my favourite kind of recipes to develop, I think of ones where many flavours and textures build upon each other, where every bite you take is a new experience, slightly different than the ones before.
This sweet potato recipe is just that. Each sweet potato half is slowly roasted in a hot oven, allowing the flesh to both soften and caramelize. These are then topped with a tangy, bright, and spicy chimichurri that creates a beautiful contrast with the sweetness of the potatoes. Then bright green, slightly sweet and earthy peas are added on top for extra texture and flavor. This dish is finally completed with a generous drizzle of a cooling, smoky crema to tie all the flavors together.
As you create this recipe, I hope you take the time to taste all the individual elements on their own and notice how when paired with the other ingredients, even more new flavours emerge. I know I like to take this philosophy into my own life, noticing how when I take the time to practice gratefulness and wonder, there are always new reasons for gratefulness and wonder that emerge.
When it comes to the ingredients used in this recipe, below are the ones I used.
For any modifications, refer to the Swaps & Comments section.
Extra virgin olive oil: It adds richness and an earthy flavor to both the roasted sweet potatoes and the chimichurri.
Coarse sea salt: Aside from the saltiness it brings forth, I love coarse sea salt for the texture it adds.
Freshly cracked black pepper: Using freshly cracked black pepper as opposed to the powdery kind ensures a stronger pepper flavour, which is why I always use it in my cooking.
Sweet potatoes: They are the star of this dish. Thanks to their subtle sweetness, their creamy texture, and incredible versatility, sweet potatoes are a perfect vehicle for flavor.
Fresh parsley: Herbaceous and peppery, it is the main ingredient of the chimichurri.
Red wine vinegar: Tangy and bright in flavour, it adds a wonderful acidity to the chimichurri.
Garlic: Its pungent and slightly spicy flavours brings richness to the bright chimichurri.
Oregano: I love its peppery bite and almost minty aroma.
Fresh red chili: It gives the chimichurri its traditional kick. If you are sensitive to heat, remove the seeds.
Lemon zest: I love the brightness and aroma it brings to the chimichurri.
Silken tofu: It is the base of the crema and gives it a wonderful silky, cooling creaminess.
Maple syrup: It balances out the other salty elements in this dish. I added it to the crema.
Lemon juice: Added to the crema, it gives it a nice kick of acidity.
Chipotle powder: It brings forth a lovely smokiness to the crema which adds more depth to this dish.
Frozen peas: I chose to add them to this dish to bulk it up a little with extra protein and I just love their bright green color and the sweetness they add to this main.
Shallot: Delicate and sweet in flavor, they also give this dish a little sharpness which brings out the sweetness of the sweet potatoes.
This recipe was truly a lot of fun to create. I love thinking of how the different elements brought forth new layers of flavour and texture.
I hope that as you take a new bite, you notice the subtleties of flavour of each element from the roasted sweet potatoes, to the tangy and bright chimichurri, to the silky and smokey crema, to the sweet green peas. You can also have fun customizing this recipe by swapping up the chimichurri with a homemade pesto, the crema with a tahini drizzle, and the green peas with corn or edemames.
I hope that if you try making this recipe, you share about it on social media and tag me (@muriellebanackissa).
Happy cooking ✦
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