Grilled Sweet Potatoes with Garlicky Herb Sauce

Name: Grilled Sweet Potatoes with Garlicky Herb Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds sweet potatoes (about 3 medium); 1/3 cup olive oil; 1/3 cup sherry vinegar; 3 scallions, roughly chopped; 2 cloves garlic; 1 small bunch cilantro, leaves and stems roughly chopped (about 1 1/4 cups); Kosher salt and freshly ground black pepper

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Level: Easy

Total: 1 hr
Active: 20 min

Yield: 4 to 6 servings

Here we highlight delicious sweet potatoes, which we cut into planks, toss with sauce and grill in foil packets to infuse them with flavor and make perfectly tender. Serve the potatoes on a platter with more sauce for an impressive side.

Level: Easy

Total: 1 hr
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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1 1/2 pounds sweet potatoes (about 3 medium)

1/3 cup olive oil

1/3 cup sherry vinegar

3 scallions, roughly chopped

2 cloves garlic

1 small bunch cilantro, leaves and stems roughly chopped (about 1 1/4 cups)

Kosher salt and freshly ground black pepper

Directions

Prepare a grill for medium-high level indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
Peel and cut the sweet potatoes into 2-inch chunks, then place them into a large bowl and set aside. Add the olive oil, vinegar, scallions, garlic, cilantro, 1 teaspoon salt and a generous grind of pepper to a blender. Blend until smooth. Reserve 1/3 cup of the sauce and pour the remaining over top of the sweet potatoes and 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 the center. Fold the foil up and over the potatoes and seal tightly. Repeat with the remaining two pieces of foil and potatoes.
Place the foil packs on the direct-heat side of the grill and grill for 10 minutes (do not open the foil packs—the potatoes need the steam to cook properly). Transfer to the indirect-heat side of the grill and continue cooking, turning the packs occasionally with grilling tongs, until the potatoes can easily be pierced with a fork, 25 to 30 minutes. Transfer to a platter and serve with the remaining chimichurri.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.