Name: Roasted Sweet Potato Boats with Spicy Chimichurri and Smoky Crema
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 small sweet potatoes, halved lengthwise and scored; 3 tbsp (45 mL) extra virgin olive oil, divided; 1-1/2 tsp (7 mL) coarse sea salt; 1/2 tsp (2.5 mL) black pepper; 1 packed cup fresh parsley; 2 tbsp (30 mL) red wine vinegar; 3 garlic cloves; 1 fresh red chili; 1/2 tsp (2.5 mL) dried oregano; Zest of one lemon; 1/4 cup (60 mL) extra virgin olive oil; 1 tsp (4.5 mL) coarse sea salt, plus more to taste; 1/2 pack (150 g) silken tofu; 2 tsp (10 mL) maple syrup; 2 tsp (10 mL) lemon juice; 3/4 tsp (3.7 mL) chipotle powder; 1/4 tsp (1.2 mL) sea salt, plus more to taste; 1-1/2 cup (200 g) frozen green peas; 1 shallot, finely diced

The American Sweet Potato Marketing Institute (ASPMI) is a non-profit organization that promotes the sweet potato industry of the United States to both foreign and domestic buyers. This organization promotes research in the science of sweet potato horticultural practices, processes and technologies to ensure the best quality produce for its members and consumers across the globe.

ASPMI promotes the farming and harvesting of sweet potatoes in 5 American states including North Carolina, California, Louisiana, Mississippi and Arkansas.

FULL TEXT

Roasted Sweet Potato Boats with Spicy Chimichurri and Smoky Crema

Ingredients

Roasted sweet potatoes

Chimichurri

Smoky Crema

For garnish

Instructions

Roast the potatoes

Prepare the chimichurri and crema

Assemble

You may also like:

Sweet Potato Taco Bowl

Curried Peanut Sweet Potato, Navy Bean & Cabbage Stew

Stovetop Mac’n Sweet Potato

Sheet-Pan Sweet Potato Nachos

About Us

Links

Contact