Name: Grilled Sweet Potatoes with Chimichurri Sauce
Yield: Serves 4
Ingredients: 1 cup fresh parsley leaves; ½ cup fresh cilantro leaves; ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 tablespoons water; 4 garlic cloves, minced; 1 teaspoon salt; ½ teaspoon red pepper flakes; 1½ pounds sweet potatoes, unpeeled, sliced ½ inch thick; 1 tablespoon olive oil; Salt and pepper

Why This Recipe Works

Grill-roasted sweet potatoes have a great caramelized exterior and earthy sweetness. Precooking the sweet potatoes for this dish in the microwave ensured that they cooked evenly on the grill. We then put the parcooked potatoes over the cooler side of a two-level fire to cook them gently through without the danger of charring or sticking. The fresh, herbal flavors of chimichurri sauce were the perfect complement to the grilled sweet potatoes. The parsley, cilantro, red wine vinegar, garlic, salt, and red pepper flakes all came together easily in a food processor, emulsified into a smooth sauce with extra-virgin olive oil.

Instructions

for the chimichurri sauce

Process all ingredients in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed.

for the potatoes

Toss potatoes with olive oil in bowl and season with salt and pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking; drain well.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.

Clean and oil cooking grate. Place potatoes on cooler side of grill. Cook (covered if using gas), turning potatoes as needed until tender, about 8 to 12 minutes.

Transfer potatoes to platter. Serve with sauce.