Chimichurri Baked Sweet Potato

Name: Chimichurri Baked Sweet Potato
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 sweet potatoes; 1 1/2 tsp. oil; pinch of salt; 150 g unsalted butter, softened; 2 garlic cloves, crushed; zest of ½ lemon; 1/4 tsp. chilli flakes; 1/2 red onion, finely chopped; 2 tsp. red wine vinegar; 1 tsp. dried oregano; 10 g flat leaf parsley, finely chopped; 1/4 tsp. salt; Pinch of black pepper; 100 g feta; chilli flakes; flat leaf parsley

By Chloe MorganPublished: 11 February 2023

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preview for Baked Sweet Potato With Chimichurri Butter and Feta

A spoon of this herbaceous, spicy butter is all you need to elevate any dish to Delish heights. Our Chimichurri butter is packed full of zingy, spicy flavour that is perfect to drizzle over anything from halloumi, steaks, chicken and even sprouts. We dollop ours into a slow roasted sweet potato and finish with salty feta to make a moreish yummy meal.

Ever wondered what is Chimichurri and how do I make it?

Traditionally made with oil and hailing from Argentina, Chimichurri is a sauce packed full of parsley, oregano, garlic, lemon and chilli. These flavours are chopped up super fine and mixed with the oil to create a flavour sensation that can be used as a marinade or spooned over your steak before serving.

It really is a wondrous flavour weapon to have on hand and we promise you won't regret having a block in the fridge.

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Yields:

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Ingredients

4
sweet potatoes
1 1/2 tsp.
oil
pinch of salt

For the Chimichurri Butter

150 g
unsalted butter, softened
2
garlic cloves, crushed
zest of ½ lemon
1/4 tsp.
chilli flakes
1/2
red onion, finely chopped
2 tsp.
red wine vinegar
1 tsp.
dried oregano
10 g
flat leaf parsley, finely chopped
1/4 tsp.
salt
Pinch of black pepper

To serve

100 g
feta
chilli flakes
flat leaf parsley

Directions

1. Step 1Preheat the oven to 200°C (180° Fan).
2. Step 2Using a fork, prick the sweet potatoes and rub with oil and a pinch of salt. Place on a baking tray and bake for 1 hour or until the skin is crispy and the insides are fluffy.
3. Step 3Meanwhile make the butter. In a large bowl, add the soft butter, garlic, lemon zest, chilli flakes and red onion, red wine vinegar, dried oregano, flat leaf parsley, salt and pepper. Stir to combine and refrigerate until needed. (This will keep in the fridge for up to 3 weeks)
4. Step 4When your potatoes are ready, slice down the middle and fluff the centre. Add a generous spoon of your butter, finish with feta, chilli flakes and parsley. Enjoy!