Have I mentioned that I *might* be slightly addicted to sweet potatoes? Yes? Well, fortunately it’s a habit I’m not the slightest bit ashamed of, since sweet potatoes are chock full of vitamins A, C, and B6, plus fiber and potassium, and they are one of the most delicious foods on the entire planet. My love for them gets a little crazy, I’ll admit… anyone else? Please say it’s not just me.
I first discovered the wonder of smashed grilled sweet potatoes when I was trying to develop a sweet potato recipe for our Thanksgiving dinner that wouldn’t require valuable kitchen real estate right before the meal. You know that crunch time when everyone’s fighting over a stove burner or oven rack, and mashed potatoes, broccoli casserole, and stuffing are being jostled in unison?
I got my sweet potatoes out of that madness fast by parboiling them hours before the meal, lightly smashing them to create lots of rivets for my mouthwatering garlic butter to sink into, and then charring them on the outdoor grill for max amounts of flavor. Those were drizzled with maple and a dash of cumin and turned out to be so delicious that they were a staple at our house for the rest of winter.
And don’t think for a second that just because we’re heading into spring, I’m abandoning my precious sweet tater recipe! Instead I’m bringing it squarely into the warmer months by nixing the maple and instead topping with an herb-packed chimichurri and sprinkle of pumpkin seeds for the perfect accompaniment to grilled steak or salmon. Oooh, or how about as the centerpiece to a Southwestern-inspired grain bowl with black beans, rice, and avocado? Divine.
Keep reading for the recipe, and let me know if you give this one a try! xo
*photos by Ashleigh Amoroso
- 4 small sweet potatoes (or 2 medium/large)
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- olive oil spray
- kosher salt and freshly ground black pepper
- 2 tablespoons pumpkin seeds, toasted
- 1/4 cup chimichurri sauce (see below)
- 1 tablespoon chopped cilantro
- Put a large pot of salted water on the stove and bring to a boil. Halve each sweet potato lengthwise (or if large, cut each lengthwise into 4 pieces.) Transfer to pot and simmer for about 20 minutes until just barely fork tender all the way through, but not mushy. You want them to retain their shape on the grill. Drain, being careful not to crush the potatoes, and dry well.
- Preheat grill (or indoor grill pan) to high heat. You want it to get super hot for a nice char on the potatoes. Place sweet potatoes on foil-lined baking sheet or platter, then use a fork to lightly flatten each piece (careful not to break them or mash the skin, which is holding it all together.
- Mix together the butter, oil and garlic. Pour the mixture evenly over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
- Grill on each side until lightly charred and crispy. Remove to serving dish and drizzle with chimicurri, then sprinkle with salt, pumpkin seeds, and chopped cilantro. Eat!
- 1 bunch fresh cilantro, leaves and stems
- 1/2 bunch fresh flat-leaf parsley, leaves and stems
- 2 tablespoons fresh oregano, leaves only
- 1 teaspoon paprika
- 1 shallot, peeled and halved
- 1 garlic clove, peeled
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
- Combine everything in a blender. I like to blend just until smooth but where you can still see pretty flecks of herbs. Pour over sweet potatoes, steak, chicken, fish, salad, or pretty much anything else you can think of -- it's so good!
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Yum! Sweet potato is one of my favourite foods and this recipe looks delicious ?
Amy // Snippets of Amy
I’ve not made my own chimichuri before, but this doesn’t look too complicated. I’m down for anything with sweet potato in
This looks so delicious, I can’t wait to try it out sweet potatoes are my favourite food!
My love for them gets a little crazy, I’ll admit… anyone else? Please say it’s not just me.
This was hands down one of the best dinners we’ve made in a long time! Served it with a quinoa/wild rice packet mixed with black beans. Totally perfect.
I’m in your camp with the sweet potato addiction – if I see it on a restaurant menu, I’m ordering it! This looks like a great cooking method – I’ve been wanting something different from my usual cubed and roasted sweet potatoes at home. I have a big pot of posole simmering right now and this sounds like the perfect side dish. Will have to make it on a grill pan though since I don’t have a real grill.
I just made this today with steak and it was amazing! Every time I eat a savory sweet potato I always want to add sour cream, but the chimichurri was definitely better!