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Grilled Sweet Potatoes With Cilantro Chimichurri
Ingredients
- Grilled Sweet Potatoes
- ▢ 2 large sweet potatoes
- ▢ Olive oil kosher salt and fresh 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 of 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
Directions
- 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.
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