Sweet potatoes are quickly becoming a staple in our house. We’ve been making all sorts of vegetable hashes, breakfast hashes, or just plain sweet potato fries. They are easy to prepare and are super filling. Plus, they are supposed to be good for you (or so they say), so they can counteract some of those desserts we’re all eating this holiday season.
Recipe adapted from here.
5 sweet potatoes, chopped (with skin on)
1 large bunch of asparagus
5 green onions
2 tablespoons coconut oil
Salt and Pepper
Sauce- (best made ahead of time)
1/2 cup of parsley, chopped
3/4 cups of cilantro, chopped
2 cloves of garlic, crushed
2.5 tablespoons of finely minced shallot
1 tablespoons fresh lemon juice
3/4 cups olive oil
1/8 cup red wine vinegar
1. To get started, make the chimichurri sauce. Mix the parsley, cilantro, garlic, shallots, lemon juice, olive oil, vinegar, and a pinch of salt in a bowl. Set aside. You can even make this earlier in the day to let the flavors really develop.
2. Boil a pot of water. While the water is warming up, rinse and chop the green onions (mainly using the bottom parts). Prepare the asparagus by rinsing it and then chopping off and discarding the bottom white part. Chop the rest into 1 inch pieces.
3. Once the water is boiling, place the potatoes in the water and cook them for 5-7 minutes. At 4 minutes, add the asparagus and cook for the remaining time with the potatoes. They are done when you can pierce the potatoes with a fork. Drain the veggies and set them aside.
4. In a separate pan on the stove, cook the green onions in 1 tablespoon of coconut oil and a pinch of salt over medium heat.
5. Add the asparagus and sweet potatoes, another tablespoon of coconut oil, and salt and pepper. Continue cooking over medium heat. Don’t stir too often because you want the vegetables to start to brown at the edges. If the pan starts to get too dry, you can add another tablespoon of coconut oil.
6. Once the veggies are done cooking, place them on a plate and top with the chimichurri sauce.