roasted-sweet-potatoes-with-speck-and-chimichurri-51187070.json

{
    "directions": [
        "Heat oven to 425\u00b0F. 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Herb",
        "Side",
        "Roast",
        "Thanksgiving",
        "Kid-Friendly",
        "Quick & Easy",
        "High Fiber",
        "Ham",
        "Root Vegetable",
        "Sweet Potato/Yam",
        "Fall",
        "Parsley",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Roasted Sweet Potatoes with Speck and Chimichurri",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-sweet-potatoes-with-speck-and-chimichurri-51187070"
}