Grilled Sweet Potatoes with Chimichurri
These Grilled Sweet Potatoes are a hit! Slices of sweet potato are coated in a delicious blend of seasonings and grilled until soft in the middle with a slightly crispy edge, then tossed with an easy chimichurri.
Servings: 4
Ingredients
- 2 pounds sweet potatoes
- 3 to 4 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Optional: Serve with Chimichurri
- 1 cup firmly packed fresh flat-leaf parsley leaves finely minced
- 2 tablespoons fresh oregano leaves see note, finely minced
- 2 garlic cloves finely minced
- 1 small shallot finely minced
- 1 small serrano chili optional, seeds removed and finely minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat grill or grill pan to medium-high heat and make sure to oil the grates.
- While the grill is heating up, slice lengthwise or on a diagonal, into at least 1/4 inch-thick pieces.
- Place sliced sweet potatoes into bowl and combine with olive oil and seasonings. Toss to combine.
- Lower heat to medium and place sweet potatoes on the grill. Cook for roughly 10 minutes on each side (depending on thickness) or until soft when pierced with a fork or tongs.
- While cooking, making the chimichurri: Add parsley, oregano, garlic, shallot, serrano pepper, vinegar, salt and pepper to a small bowl stir together. Drizzle in the olive oil while stirring. Taste and adjust seasoning, adding in more salt or vinegar as desired.
- Transfer potatoes to bowl and season with more salt if desired. Toss with chimichurri, if desired, and serve warm.
Notes
- Slice the same width. However you cut your potatoes, be sure that they are all about the same thickness so they cook evenly.
- If you don’t want to cook the potatoes right on the grill grates, you can place them on a grill sheet or a pan.
- If you do cook right on the grill grates, be sure to grease the grates so the potatoes don’t stick.
- Too high of heat, might make them burn!
- You’ll know the potatoes are done cooking when they can be easily pierced with a fork.