Air-Fry Sweet Potato and Mixed Berry Chimichurri

Name: Air-Fry Sweet Potato and Mixed Berry Chimichurri
Ingredients: 3 sweet potatoes, quartered vertically; 1 tablespoon olive oil; Sea salt; 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

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

INGREDIENTS

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

DIRECTIONS

- - 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!

Air-Fry Sweet Potato and Mixed Berry Chimichurri

INGREDIENTS

For the Sweet Potatoes:

For the Chimichurri:

DIRECTIONS

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