Grilled Sweet Potatoes with Chimichurri
- 4 medium sweet potatoes
- 0.5 shallot
- 3 Tbsp parsley
- 3 Tbsp cilantro
- 2 Tbsp sherry or red wine vinegar
- 5 Tbsp olive oil
- 0.25 tsp salt
- 0.13 tsp black pepper
- 0.25 tsp red pepper flakes
- 1 small bowl
- 1 serving plate
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 finely chopped shallot, parsley, cilantro, sherry or red wine vinegar, 4 tablespoons of the olive 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.