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Baked sweet potato with chimichurri recipe

Baked sweet potato with chimichurri recipe

15 ratings

Chimichurri sauce is best described as a feisty Argentinian version of pesto made with herbs, garlic and chilli. A spoonful is delicious on a baked sweet potato or try livening up a bowl of pasta or noodles. See method

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 255 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 4 sweet potatoes, scrubbed
  • 3 tbsp pine nuts
  • 4 rounded tbsp soya yogurt
  • mixed leaf salad, to serve

For the chimichurri sauce

  • 20g flat-leaf parsley leaves, finely chopped
  • 5g fresh oregano leaves, finely chopped
  • 1 large garlic clove, crushed
  • juice of ½ lemon
  • 1 medium-sized red chilli, seeded and finely chopped
  • 4 tbsp extra virgin olive oil

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    2g 11%
  • Sugars

    11g 12%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 19.6g Protein 3.3g Fibre 2.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Bake the sweet potatoes for 50 minutes to 1 hour, depending on their size.
  2. Meanwhile, put all the ingredients for the chimichurri sauce in a bowl, season and stir until combined. (The mixture can also be blended in a food processor or blender until coarsely chopped.) Leave to one side.
  3. Put the pine nuts in a large, dry frying pan and toast over a medium-low heat for 2–3 minutes, shaking the pan occasionally, until starting to turn golden. Remove from the pan and leave to one side.
  4. Remove the potatoes from the oven and cut a cross into the top of each one, then squeeze slightly to open up. Top with a spoonful of yogurt and then the chimichurri sauce and pine nuts. Serve with a mixed leaf salad.

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