Roasted Sweet Potatoes with Kimchi-churri

Combining two of my favorite things, roasted sweet potatoes and kimchi, into one dish! I love having roasted sweet potatoes as a snack or side but when I’m feeding them to someone else for dinner, I feel like there should be a little something extra, and that’s where the kimchi-churri comes in!

Chimichurri is traditionally a Southern American (roots in Argentina and Uruguay) sauce that’s herbaceous and zesty, loaded with things like parsley, cilantro, vinegar, and garlic. This uses that as a base with an asian twist!

I used:

  • 2 medium sweet potatoes
  • 1/4 cup kimchi
  • 1 tbsp cilantro, roughly chopped
  • 1 small clove garlic, grated
  • 1 tsp kimchi juice
  • 1 tsp sesame oil
  • garnish: kewpie mayo, scallions, roasted sesame seeds

To make roasted sweet potatoes with kimchi-churri:

  • wash sweet potatoes and trim off the ends, roast them whole at 400F for an hour until fork tender, let cool and cut into ~3/4 inch thick pieces
  • add kimchi to a bowl and roughly cut up pieces using a scissor (you can also use a cutting board and knife but that usually stains my board and my hands!)
  • mix kimchi with cilantro, garlic, kimchi juice, sesame oil, adjust to taste
  • top sweet potatoes with a drizzle of mayo (optional!) and kimchi-churri, finish with scallions and sesame seeds