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Enhanced Stuffed Sweet Potato Recipe with Vibrant Chimichurri Sauce

Serving Size: 2


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

Chimichurri Sauce:

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


  1. Preheat the oven to 400°F.
  2. Using a fork, poke holes all over each sweet potato.
  3. Place the potatoes on a cookie sheet lined with parchment paper. Drizzle with two tablespoons of olive oil. Bake for 30 minutes. After 30 minutes, carefully pull them out and slice a long, inch-deep cut down the middle. Press down with a fork and bake for another 10 to 15 minutes.
  4. In a medium-sized pan over medium heat, add one tablespoon of olive oil, chopped chard, and garlic powder. Cook until soft, about 2 minutes.
  5. In a blender or food processor, combine all the chimichurri ingredients and blend until well combined.
  6. Carefully remove the sweet potatoes from the oven. Top with sautéed chard and chimichurri sauce. Optionally, garnish with fresh chives and pumpkin seeds. Enjoy!
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