Roast Sweet potatoes. While sweet potatoes roast, make chimichurri sauce, and place in a small bowl.
Slice the Baguette on the diagonal, and brush one side of the slice with olive oil. Heat a skillet, preferably a cast iron skillet, over high heat. Once the skillet is hot, place the bread in the skillet, oiled side down, and cook until golden brown and toasty. Remove the bread from the skillet.
In a medium bowl, roughly smash the roasted sweet potatoes with a fork.
Place the toast slices, toasted side up, on a serving plate, and top each piece with some sweet potato smash. Top the sweet potatoes with a large drizzle of chimichurri, and sprinkle with crumbled queso fresco. Serve at room temperature.
The calorie calculation on this is probably off because I didn't specify amounts on these ingredients.
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