1 lg yam
1 lg sweet potato
½ cup Pomegranate jewels
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
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.
Chef Eduardo Garcia, Montana Mex