Charred and Roasted Sweet Potatoes with Green Olive Salsa Verde

Name: Charred and Roasted Sweet Potatoes with Green Olive Salsa Verde
Total time: 30 min
Ingredients: 5 large sweet potatoes, quartered; 3-4 tablespoons extra virgin olive oil; Salt, to taste; 1/2 bunch fresh parsley, chopped; 1/2 cup green olives (pimento-stuffed or any variety you prefer), sliced or chopped; 2-3 cloves garlic, minced; 1 small shallot, finely diced; 2 tablespoons vinegar (sherry, champagne, or any variety you prefer); 3 tablespoons extra virgin olive oil, or more, as needed; Salt, to taste

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Makes 2 to 3 servings 1x

Time 30 minutes

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Ingredients

For the sweet potatoes:

5 large sweet potatoes, quartered
3–4 tablespoons extra virgin olive oil
Salt, to taste

For the green olive salsa verde:

1/2 bunch fresh parsley, chopped
1/2 cup green olives (pimento-stuffed or any variety you prefer), sliced or chopped
2–3 cloves garlic, minced
1 small shallot, finely diced
2 tablespoons vinegar (sherry, champagne, or any variety you prefer)
3 tablespoons extra virgin olive oil, or more, as needed
Salt, to taste

Instructions

Preheat the oven to 375°F. In a large mixing bowl, toss sweet potatoes with olive oil and a generous amount of salt. In a large skillet over high heat, add coated potatoes in an even layer to sear. Use tongs to rotate the potatoes until all sides are nicely charred. Transfer the skillet to the oven and cook until the potatoes are fork-tender but not too soft, about 20 minutes.
While the potatoes are cooking, prepare your green olive salsa verde: Gently mix all ingredients together until combined, and taste and adjust as needed.
When potatoes are ready, transfer to a serving bowl and top with green olive salsa verde. Optionally, add a drizzle of extra virgin olive oil and finishing salt.