Grilled Sweet Potatoes with Chimichurri

Name: Grilled Sweet Potatoes with Chimichurri
Yield: 4
Ingredients: 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

Active Time: 15 minutes Total Time: 1 hour Serves: 4

Vegan Gluten Free

Ingredients

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

Instructions

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.

step by step

/01/

Steam the sweet potatoes. Slice them in half lengthwise. Drizzle with 1 tablespoon of the oil and rub to coat.

/02/

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.