Exit Number Live Result Macau

I have a portable filing cabinet
that houses all the recipes that I've gathered over time and it's heavy, really
heavy.  The recipes are separated into categories (breakfast/breads, sweet
treats, main dishes etc.) and then split into two separate categories
of "have made" and "haven't made, but want to."  Often a recipe that I find ends up in the "haven't made, but want to"
category and stays there for quite some time.  Other times I find a recipe
that I immediately know that I have to make very soon, like right now
soon.  These sweet potato wedges with avocado chimchurri fell into the
make me right now category.   

After a quick trip to the grocery
store I found myself in a place where I feel most comfortable, the
kitchen.  I don't have amazing knife skills, but my
knife feels comfortable in my hand (sometimes too comfortable).  In no
time at all I'm breathing in the smells of fresh lime juice,
cilantro, jalapenos, vinegar, and garlic that fill my kitchen and I feel happy
inside.  As I toss the sweet potatoes with the olive oil and smoked
paprika I watch my fingers turn a burnt red color from the paprika. 

Before I pull the sweet
potatoes from the oven I quickly halve two avocados and take a moment to
admire their lovely green color (it never gets old).  I quickly dice
the avocados into a bowl and add a large spoonful (or two) of the chimichurri
and give it a gentle mashing.  I take a bite and my heart skips a beat, I
am in heaven.  The avocado chimichurri is creamy, bright, and
fresh with a little heat.  I pile the sweet potatoes hot from the oven
onto a plate and watch my finger quickly sprinkle them with cilantro. 
I immediately knew I needed to share this deliciousness with someone
and Todd was working upstairs. 
    

He may have been a bit surprised when
I handed him a plate of sweet potato wedges instead of a sandwich for lunch,
but not that surprised because he knows me well and will happily share a plate of
sweet potato wedges and avocado chimichurri with me for lunch.

 

Sweet Potato Wedges

3 medium sweet potatoes

2 1/2 tablespoons cornstarch



3 tablespoons extra virgin olive
oil



1 teaspoon smoked paprika



1 teaspoon kosher salt

Avocado Chimichurri

1 large garlic clove

2 green onions, roughly chopped



1/2 teaspoon sea salt



1 jalapeno, stemmed and roughly
chopped



1/2 cup cilantro, lightly packed



1/2 cup flat leaf parsley, lightly
packed



1 tablespoon red wine vinegar



1 tablespoon fresh lemon juice



1/4 cup extra virgin olive oil



2 ripe avocados

Preheat oven to 425 degrees
F.  Wash and dry the sweet potatoes and cut them into 1 1/2"
wedges.  Place the sweet potato wedges and cornstarch into a large Ziploc
bag and toss to coat.

Dump the wedges onto a large rimmed
baking sheet and drizzle with the olive oil, smoked paprika, and salt. 
Toss everything to coat with your hands and spread wedges into a single
layer.  Bake in the upper third of the oven for 30 minutes or until the
edges are just browned.

While the sweet potatoes are
roasting, prepare your sauce.  Place garlic, green onions, and salt into
the bowl of a food processor and run until well chopped.  Add the jalapeno
and pulse a few times to chop.  Add the cilantro, parsley, vinegar, lemon
juice, and oil and pulse a few more times until roughly combined.  Dice
the avocados and put them into a mixing bowl.  Add a few spoonfuls of the
chimichurri and gently mash it into the avocados (I like to leave mine chunky),
adding more chimichurri to taste.

Recipe barely adapted from Sprouted Kitchen