Sweet Potato Wedges with California Avocado Chimichurri

Recipe by Chef Tara Lazar, Cheeky’s, Palm Springs, California; courtesy of California Avocado Commission (CaliforniaAvocado.com)

Makes 8 servings

The Sweet Potatoes:

4 medium sweet potatoes (approximately 2 lbs.)

2 T. olive oil

1 oz. queso fresco, crumbled fine

2 t. smoked paprika

½ t. each sea salt and pepper

California Avocado Chimichurri (see recipe below)

     Preheat oven to 425°F. Wash and dry sweet potatoes and cut into 2-inch wedges. Put the wedges, paprika, salt and pepper in a large plastic bag and toss to coat.

     Arrange sweet potatoes, being careful not to overlap them, on a large rimmed baking tray. Drizzle olive oil on each wedge. Bake for 30 minutes, or until edges are brown. Serve warm with California Avocado Chimichurri for dipping.

The California Avocado Chimichurri:

Makes approximately 4 ½ cups

1 shallot, roughly chopped

2 green onions, roughly chopped

2 cloves garlic

1 jalapeño, stemmed and roughly chopped (optional)

½ c. cilantro, leaves only

½ c. Italian parsley, leaves only

1 T. fresh oregano

1 T. red wine vinegar

½ lemon, freshly squeezed

½ c. live oil

Salt, to taste

3 Fresh California Avocados, diced*

     In a food processor, combine the shallot, green onions, garlic and salt. Process until finely chopped. Add the jalapeño and pulse until chopped. Add remaining ingredients and pulse until roughly combined.

     In a separate bowl, roughly mash the avocados, adding spoonfuls of the chimichurri blend until seasoned to taste.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.