Readers of The Bitten Word cooked every recipe in the September 2013 Bon Appetit magazine. Here's their take on Roasted Sweet Potatoes with Speck and Chimichurri.
Kathie: This was surprisingly delicious! After tasting the herb pesto I wasn't so sure, but putting it together with the sweet potatoes and prosciutto it was wonderful! The only change I made was using one tablespoon of red wine vinegar instead of two, and I used prosciutto instead of speck. I have lots of herbs left so I'll be making it again soon.
Diana: Sweet Potatoes with Speck and Chimichurri are tasty and quite easy to make. On the plus side, the garlicky chimicchuri sauce is excellent and balances the salty 'speck' well. Sweet potatoes, however, are delicious and flavorful as is and I am not sure that masking the flavor with cured meat is a vast improvement.
Carrie: Easy to make, pretty for the table. Fantastic textures and unique combination of flavors.
Eliza: I was skeptical at first -- cilantro tastes like soap to me, but recently I have enjoyed it in salsa. The dish sounded like it would be a bit disjointed, a pile of things on a plate on top of sauce. I followed the recipe closely and only substituted white wine vinegar for red. The taste was... amazing. The flavors -- the grassy green of the chimichurri, the sweet earthiness of the potatoes, the gamey salty flavor of the speck -- all complimented each other beautifully. I will definitely make this again, probably for company.
Kelly: Two sentences? i can pretty much do two words: more chimichurri. honestly - i love prosciutto, sweet potatoes, and chimichurri, and they're even tastier all mixed together. BUT - there wasn't enough chimichurri to go around, so some of the bites just seemed like sweet potatoes with prosciutto on top. with a heartier dose of chimichurri, this would (will) be a new favorite.
Derek Jansante : This was a delicious, savory meal that was pretty simple to make after a long day's work. I added some red pepper flakes to the chimichurri and used prosciutto instead of speck, which for me, made the dish pop. I highly recommend it!
Lucy: This dish was good overall, but the three components didn't really work together. The chimichurri was way too garlicy (I added some lemon juice to cut the spice) and the prosciutto didn't really make sense to me in the dish. I would try the chimichurri again with less garlic and pair with sweet potatoes, but definitely wouldn't add the prosciutto again.
Get the Roasted Sweet Potatoes with Speck and Chimichurri recipe at Bon Appétit
Head back to the Sides Dishes and Condiments