Baked sweet potatoes with avocado & chimichurri from From the Oven to the Table: Simple Dishes That Look After Themselves (page 118) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for Greek yogurt, feta cheese for queso fresco, and limes for lemons.

  • Bessp on September 19, 2025

    This was very easy to make. I slow roasted the sweet potatoes at 275 instead, I find it makes them sweeter. The chimichurri was nice and fresh. I served with strip steaks, it was a great accompaniment. I would want a fried egg or some crispy chickpeas to make it a full meal by itself.

  • Rachaelsb on May 24, 2022

    Couldn’t agree more with other’s comments. Unexpectedly satisfying with great punch of salty, sweet, acid and a little heat. So easy to make-looking forward to leftover lunch tomorrow!

  • Lsblackburn1 on January 20, 2020

    Made this as a vegetarian option / side dish for a Tex-mex dinner and it totally fit the bill! Delicious and easy to make the chimichurri ahead of tine.

  • angrygreycat on January 13, 2020

    Made this tonight to serve with a few thin slices of leftover Pork Tenderloin from last night's dinner. This was excellent and so easy. The combination of sweet potato, chimichurri, sour ceam and feta cheese was lovely, a bit salty and bit sweet and a bit tangy from the lemon juice. Weill definitely make again.

  • purrviciouz on November 15, 2019

    This is a great weeknight dish and the leftovers were great too. I don't know why this surprised me, it seems so simple. It's a great combination of flavors and very hands off, throw the potatoes in the oven and make the chimichurri, and done.

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