Smashed Grilled Sweet Potatoes with Chimichurri

Serves 4


  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Chimichurri Sauce


  • 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

  1. 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!