Lunch: Roasted Sweet Potatoes with Speck and Chimichurri

Recipe by Michael and Patrick Sheerin Feel free to play with different herbs in the chimichurri recipe—that's what these brothers and co-chefs have always done: "When we were younger, our mom would buy lots of herbs, but she'd never use them," says Micha

Ingredients

4 small sweet potatoes, unpeeled, cut lengthwise into wedges
2 tablespoons plus 1/4 cup olive oil
Kosher salt, freshly ground pepper
1/2 cup fresh cilantro leaves with tender stems
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh oregano leaves
1 tablespoon fresh thyme leaves
2 garlic cloves
2 tablespoons red wine vinegar
2 ounces thinly sliced Speck or prosciutto, torn

Instructions

Heat oven to 425 °F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.
Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper.
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.

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