Roasted Sweet Potato Boats with Spicy Chimichurri and Smoky Crema

Ingredients

Roast the potatoes

1. Step 1

   Preheat the oven to 400ºF.

2. Step 2

   Pour 2 tablespoons of olive oil onto a baking sheet. Sprinkle coarse sea salt and pepper.

3. Step 3

   Place each sweet potato half, flesh side down into the pan, moving it around to help spread the oil and seasoning mixture onto your pan.

4. Step 4

   Brush the skin of each sweet potato half with the remaining tablespoon of olive oil.

5. Step 5

   Loosely cover with foil and bake for 30 minutes, then remove the foil and continue baking for an additional 15 minutes or until the potatoes are fork tender and the flesh is caramelized around the edges.

Prepare the chimichurri and crema

1. Step 1

   Pulse together in a mini food processor all the ingredients, except the olive oil and coarse sea salt until the garlic is broken down and the parsley is finely chopped. Do not turn it into a puree.

2. Step 2

   Transfer to a jar along with the olive oil and coarse sea salt. Stir to combine.

3. Step 3

   Give the mini food processor a rinse and add all the crema ingredients into it. Blend until smooth.

Assemble

1. Step 1

   Place the frozen peas in a bowl. Cover with boiling water and let sit for 2 minutes or until thawed and warmed.

2. Step 2

   Drain the hot water and cover the peas with cold water to keep from changing color. Let sit for 1 minute and drain.

3. Step 3

   Assemble the dish by garnishing each sweet potato half with peas, bright and tangy chimichurri and a generous drizzle of smoky crema. Enjoy.

4. Step 4

   Store each element separately in the fridge for up to 3 days.

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