Grilled Sweet Potatoes with Cilantro Chimichurri
The sweetness and char of the sweet potatoes combined with the fresh, bright flavors of the chimichurri is the ultimate combination!
Servings: 4 servings
Ingredients
Grilled Sweet Potatoes
- 2 large sweet potatoes
- Olive oil, kosher salt and freshly ground black pepper
Cilantro Chimichurri
- 1/2 cup packed cilantro leaves
- 1/2 cup packed flat leaf parsley
- 1 jalapeño, seeds removed and finely chopped
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1/4 cup red wine vinegar
- 1 lime, juiced
- 1/3 cup olive oil
- Kosher salt and fresh ground black pepper to taste
Instructions
- Parcook the sweet potatoes: Place in a pot of water and boil until fork-tender; let cool. Cut off the ends and slice into approximately 1/4 - 1/2 inch rounds. Place the rounds on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
- Place all of the ingredients for the cilantro chimichurri into a food processor and purée until smooth or your preferred consistency. Taste for seasoning. Pour into a small bowl and set aside until ready to serve. Makes 1 cup.
- Preheat grill to medium-high heat and oil the grates. Place the sweet potato slices onto the prepared grill and cook for approximately 2 minutes per side or until grill marks appear and they're slightly charred on the edges.
- Remove the sweet potato rounds from the grill onto a serving plate and spoon some of the cilantro chimichurri over the top. Serve the remaining chimichurri on the side.
Nutrition
Calories: 270kcal | Carbohydrates: 26g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 132mg | Fiber: 4g | Sugar: 5g