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Grilled Sweet Potatoes with Chimichurri

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Grilled Sweet Potatoes with Chimichurri

Active Time: 15 minutes   |   Total Time: 1 hour   |   Serves 4  |  Vegan  |  Gluten Free

  • 4 medium sweet potatoes, scrubbed
  • ½ of a shallot, finely chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons sherry or red wine vinegar
  • 5 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt, plus more for sprinkling the potatoes
  • ⅛ teaspoon freshly ground black pepper, plus more for sprinkling the potatoes
  • ¼ teaspoon crushed red pepper flakes

Put the sweet potatoes in a steamer basket over 1 inch of simmering water and cover tightly. Steam for about 30 minutes, or until they can be easily pierced with a paring knife. Remove from the basket. When cool enough to handle, slice them in half lengthwise.

For the chimichurri, in a small bowl, combine the shallot, parsley, cilantro, vinegar, 4 tablespoons of the oil, the salt, black pepper, and red pepper flakes. Stir to combine.

Heat the grill to medium-high.

Drizzle the sweet potatoes with the remaining 1 tablespoon oil and rub to coat. Sprinkle with a little salt and pepper.

Place the sweet potatoes cut side down on the grill. Grill for 5 to 10 minutes, until grill marks form. Flip over and grill 2 minutes more.

Transfer the sweet potatoes to a serving plate and drizzle with the chimichurri.

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