January 30, 2020


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Japanese sweet potatoes with chimichurri

I love these so much! The Japanese sweet potatoes will have a creamy interior beneath their crispy skin. The chimichurri will brighten the whole dish and offset the sweetness of the potatoes. They go delightfully with fish or chicken, especially the chimichurri sauce. 


  • 1 large shallot minced
  • 2 tablespoons sherry vinegar
  • 1 bunch parsley finely chopped
  • 1 bunch cliantro, finely chopped
  • 1 TBL capers, coarsely chopped
  • 1 large garlic clove, minced
  • 1/4 cup olive oil
  • juice and zest of 1 lemon
  • salt and pepper

Sweet potatoes

  • 3 large sweet potatoes
  • olive oil, as needed
  • salt and pepper

To make the chimichuurri, place the shallot and sherry vinegar in a medium jar, stir and let sit for about 20 minutes. Drain the vinegar and reserve, in case you'd liket to add back. Add the remaining ingredients to the jar and stir well. Season with a pinch of salt and pepper, stir and taste. If it tastes too harsh, add a little olive oil. It will keep refrigerated 5 days. 

To make the sweet potatoes bring a large pot of salted water to boil. Cook the sweet potatoes until soft enough to pierce with a knife. Drain and set aside to cool, then halve lengthwise. Preheat a cast iron skillet over med high heat. Pour i a few glugs of olive oil. Place the potatoes ct side down and cook until caramel in color and lightly crisp. Be careful not to let the sweet potatoes burn. 

To serve put the sweet potatoes on a plate, season with salt and generously spoon the chimichurri over the top, Sprinkle lemon zest on top and serve. 



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