Make This: Montana Mex Coal Roasted Yams & Sweet Potatoes with Jalapeno Chimichurri, Crème Fraiche and Pomegranate

Make This: Montana Mex Coal Roasted Yams & Sweet Potatoes with Jalapeno Chimichurri, Crème Fraiche and Pomegranate

Serves 6

Ingredients
1 lg yam
1 lg sweet potato
½ cup Pomegranate jewels

Chimichurri
¼ cup parsley, rough chopped
2 sprigs oregano, picked
1/3 cup extra virgin Montana Mex Avocado oil
½ lemon juiced
2 garlic teeth
2 Tablespoons fresh jalapeno chopped
3 Tablespoons warm water
Pinch of salt & cracked black pepper

Directions

Place Yam & Sweet Potato right up against your hot bed of coals. Occasionally rotate and flip sides for 60-90 min until cooked through. This become an easy background task while the other foods on your grill cook.

For the Chimichurri, in a food processor add all ingredients and blend on high speed until smooth and creamy. Check seasoning and adjust to further suit your taste.

I like to serve this family style. Slice and arrange the roasted Yam and Sweet Potato on a platter. Drizzle with Crème Fraiche and Chimichurri and then top with Pomegranate.

Enjoy,

Chef Eduardo Garcia, Montana Mex