Grilled Sweet Potatoes With Garlicky Herb Sauce

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Grilled Sweet Potatoes With Garlicky Herb Sauce

If you're looking for a delicious and satisfying lunch that's both healthy and flavorful, then this grilled sweet potatoes with garlicky herb sauce recipe is a perfect option. Not only is it quick and easy to prepare, but it's also packed with nutrients and bursting with flavour. The sweet potatoes are grilled to perfection, giving them a crispy exterior and a tender, creamy interior. And the garlicky herb sauce adds a zesty, herbaceous kick that perfectly complements the sweetness of the potatoes. Whether you're looking for a tasty side dish or a filling main course, this recipe is sure to satisfy you.

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Total Time 1 hr

Course Lunch

Servings

Calories 212 kcal

Ingredients

1 1/2 pounds sweet potatoes (about 3 medium
1/3 cup oliveoil
1/3 cup sherry vinegar
3 scallions, roughly chopped
2 cloves garlic
1 small bunch of cilantro, leaves and stems roughlychopped (about 1 1/4 cups
Koshersalt and freshly ground black pepper

Instructions

Prepare the grill for medium-high level indirectheat. For gas grills with three or more burners, turn them all to medium-highheat and turn off one of the middle burners after 15 minutes. For charcoalgrills, bank one chimney starter full of lit and ashed-over charcoal briquettesto one side of the grill, and set up a drip pan on the other side to avoidflare-ups. Replenish the charcoal as needed
Peel and cut the sweet potatoes into 2-inchchunks and place them into a large bowl. Set aside.
Add the olive oil, vinegar, scallions, garlic,cilantro, 1 teaspoon salt, and a generous grind of pepper to a blender. Blenduntil smooth. Reserve 1/3 cup of the sauce and pour the remaining over top ofthe sweet potatoes. Toss until well coated
Cut four 22-inch long pieces of heavy-duty foil.Place two sheets on top of each other, then add half of the potatoes to thecentre. Fold the foil up and over the potatoes and seal tightly. Repeat withthe remaining two pieces of foil and potatoes
Place the foil packs on the direct-heat side ofthe grill and grill for 10 minutes. Do not open the foil packs because thepotatoes need steam to cook properly.
Transfer the foil packs to the indirect-heatside of the grill and continue cooking. Turn the packs occasionally withgrilling tongs until the potatoes can easily be pierced with a fork. This shouldtake around 25 to 30 minutes
Transfer the sweet potatoes to a platter andserve with the remaining chimichurri sauce