Sweet Potatoes and Cilantro Chimichurri
Cooking time: 30-40 minutes, Yield: 4 servings 3-4
4 large sweet potatoes, peeled and roughly cut
1/2 small canned chipotle pepper, de-seeded and chopped
2 tsp. adobo sauce
2 tsp. ground cumin
1 bunch fresh cilantro
2-3 limes for freshly squeezed juice
5-6 garlic cloves
sea salt and ground pepper
1. After peeling and chopping the sweet potatoes, place in a pot of boiling water. Cook covered for about 15-20 minutes, or until tender. Drain the water, but reserve about 1/2 cup of the liquid.
2. While the potatoes are cooking, chop the cilantro and garlic. Mix together the cilantro, garlic, evoo, sea salt, and pepper. After they are well combined, set aside.