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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
  • 5 tablespoons extra virgin olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh cilantro
  • 1 shallot
  • 2 tablespoons sherry or red wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ⅛ teaspoon freshly ground black pepper

Put the sweet potatoes in a steamer basket over 1 inch of simmering water and cover tightly. Steam for 30 to 35 minutes, until they can be easily pierced with a paring knife. Remove from the basket. When cool enough to handle, slice them in half lengthwise. Drizzle with 1 tablespoon of the oil and rub to coat.

For the chimichurri, in a small bowl, combine the parsley and cilantro. Finely chop the shallot and add to the bowl, along with vinegar, salt, black pepper, red pepper flakes, and the remaining 4 tablespoons oil. Stir to combine.

Heat the grill to medium-high.

Place the sweet potatoes halves cut side down. 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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