Air-Fry Sweet Potato and Mixed Berry Chimichurri

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Top the crispy, golden goodness of sweet potatoes with bursts of sweet, dynamic flavor from a homemade berry-infused chimichurri!


    For the Sweet Potatoes:

  • 3 sweet potatoes, quartered vertically
  • 1 tablespoon olive oil
  • Sea salt
  • For the Chimichurri:

  • ⅓ small white onion, minced
  • 2 teaspoons red wine vinegar
  • ¼ cup California Giant blueberries, cut in half
  • ¼ cup California Giant raspberries, quartered
  • 1 garlic clove, minced
  • 1 bunch of parsley, roughly chopped + stems removed
  • 1 tablespoon capers
  • Zest and juice of 1 lemon
  • ⅓ cup olive oil
  • Sea salt


      • In a mixing bowl, drizzle the cut sweet potatoes with olive oil and sea salt. Mix until evenly coated.
      • Add the sweet potatoes into the air fryer and bake for 18 minutes - turning half way.
      • In the meantime, make the chimichurri by adding all the ingredients into a bowl, mix well and set aside.
      • To serve, place the crispy sweet potatoes on a plate and top with as much chimichurri as you’d like. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!