Roasted Sweet Potato Poutine with Chimichurri – Cabot Creamery

Ingredients

• 5 large sweet potatoes, peeled and cut into thin ½-inch wedges
• 1 red onion, sliced into ½-inch thick wedges
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• Fresh cracked black pepper
• 4 ounces Cabot Monterey Jack Cheese , grated (about 1 cup)
• 1 cup cilantro, roughly chopped
• ½ cup flat leaf parsley, roughly chopped
• 1 tablespoon oregano leaves
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ½ cup extra virgin olive oil
• ½ cup red wine vinegar
• 1 shallot, minced
• ½ teaspoon red pepper flakes