Stuffed Sweet Potato with Chimichurri

Stuffed Sweet Potato with Chimichurri

Serves 2


  • 2 Medium to Large Sweet Potatoes
  • 6 Leaves of Rainbow Chard
  • 1 Teaspoon Garlic Powder
  • 3 Tablespoons Olive Oil
  • Optional; Chopped fresh Chives and Pumpkin seeds


  • 1/2 Cup Parsley or Cilantro
  • 4 Cloves of Garlic
  • 1 Teaspoon Dried Oregano
  • 2 Red Chilis (or 1 to 2 teaspoon red chili pepper flakes)
  • 1/2 Shallot
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 2/3 Cup Olive Oil
  • 3 Tablespoon Red Wine Vinegar


  1. Preheat the oven to 400F
  2. Using a fork poke all over each sweet potato.
  3. Place potatoes on a cookie sheet with parchment paper. Cover with two tablespoons of olive oil. Bake for 30 minutes. After 30 minutes carefully pull out and slice a long inch deep slice down the middle. Press down with a fork and bake for another 10 to 15 minutes.
  4. In a medium size pan over medium heat, add 1 tablespoon of olive oil, chopped chard, and garlic powder. Cook until soft (about 2 minutes).
  5. In a bullet or blender add all the chimichurri ingredients and blend until well combined.
  6. Carefully pull out the sweet potatoes, add chard and chimichurri on top. Optional; top with fresh chives and pumpkin seeds. Enjoy 🙂


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