Grilled Sweet Potatoes with Chimichurri: A Flavorful Summer Favorite

There’s something irresistibly comforting about the combination of smoky, charred vegetables and a bright, herb-packed finishing sauce. Grilled Sweet Potatoes with Chimichurri takes the humble sweet potato and elevates it into a lively, party-ready dish that still feels cozy enough for a casual weeknight. In this guide, you’ll learn how to grill potatoes to a perfect tender-crisp, whip up a fresh chimichurri that’s vibrant and knife-sharp, and plate everything with a touch of restaurant-worthy flair. Expect a recipe that’s simple, forgiving, and sure to become a go-to when you want something delicious that feels a little special.

Why You’ll Love This Grilled Sweet Potatoes with Chimichurri

This recipe stands out because it blends two worlds: the comforting, slightly sweet bite of grilled sweet potatoes and the punchy brightness of herbaceous chimichurri. The potatoes get a gorgeous char that adds texture and aroma, while the chimichurri provides fresh, citrusy notes and a gentle kick from garlic and pepper flakes. It’s naturally dairy-free and can be easily scaled for gatherings. The process is friendly to cooks of all levels, and the result is visually striking enough to share with friends or family without needing a big kitchen setup.

Ingredients for Grilled Sweet Potatoes with Chimichurri

• 2 large sweet potatoes — scrubbed and cut into 1/2-inch slices or wedges. They’re the heart of the dish and grill up with a subtle caramelized edge.
• 2 tablespoons olive oil — helps the surfaces sear and prevents sticking while adding a touch of richness.
• Salt — to taste, enhances sweetness and helps season every bite.
• Black pepper — to taste, adds a gentle peppery kick.
• 1/2 cup chimichurri — the star finishing sauce; bright, garlicky, herby, and slightly tangy.
• 2 cups fresh herbs (parsley and cilantro) — for a vibrant base in the chimichurri; you can also mix in some oregano or basil for variation.
• Garlic cloves — give the chimichurri its signature bite.
• 1/4 cup red wine vinegar — adds brightness and helps the sauce emulsify.
• 1/2 cup extra-virgin olive oil — the silky backbone of the chimichurri.
• Crushed red pepper flakes (optional) — a little heat if you like a spicy finish.

Step-by-Step Guide to Making Grilled Sweet Potatoes with Chimichurri

1. If you’re making chimichurri from scratch, blend or finely chop the herbs with garlic. Add red wine vinegar and pepper flakes, then slowly whisk in olive oil until you have a bright, lightly creamy sauce. Salt to taste.
2. Preheat your grill to a steady medium-high heat. You want a good sear without burning.
3. Toss the sweet potato slices in olive oil, salt, and pepper until evenly coated.
4. Grill the slices for about 4–6 minutes per side, watching for grill marks and tender interiors when tested with a fork.
5. Once tender, remove to a warm platter and generously drizzle or spoon chimichurri over the hot potatoes to let the flavors meld.
6. Serve immediately with extra chimichurri on the side for dipping or additional spoonfuls on top. Enjoy while warm for the best texture and aroma.

Timing & Preparation Details

• Active prep time: 15 minutes. This includes washing, slicing, and tossing the potatoes, as well as whisking together the chimichurri if you’re making it fresh.
• Grilling time: about 16–20 minutes total, depending on potato thickness and grill heat. Expect a quick sear with a soft center.
• Chilling/resting: no required chilling for this dish, though you can let leftovers rest for up to 1 hour at room temperature if you’re not serving immediately. Reheat gently if needed to preserve texture.
• Serving window: best right after grilling. The chimichurri stays vibrant when poured over hot potatoes.

Nutritional Snapshot

Per serving (about one-fourth of the dish):

• Calories: 320
• Protein: 5 g
• Carbohydrates: 40 g
• Fat: 16 g
• Fiber: 5 g
• Sugar: 6 g

Frequently Asked Questions

Can I make chimichurri ahead of time?

Yes. Chimichurri can be made a day ahead and stored in the refrigerator. The flavors will meld beautifully, and you can bring it to room temperature before serving for the best texture.

What else can I pair with these grilled sweet potatoes?

They pair nicely with grilled chicken, shrimp, or a light salad. They also work well as a hearty side at barbecues or brunch gatherings with eggs and avocado.

Can I bake these instead of grilling?

Absolutely. Bake the seasoned potato slices at 425°F (220°C) for about 25–30 minutes, turning halfway, until tender and lightly charred. Finish with chimichurri just before serving.

Grilled Sweet Potatoes with Chimichurri

A vibrant, easygoing dish that pairs smoky-grilled sweetness with a bright, herb-packed chimichurri. Perfect as a light main or a colorful side, it comes together quickly and feels special enough to serve to guests or enjoy as a weeknight treat.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4

Calories 320 kcal

Ingredients

  

• 2 large sweet potatoes
• 2 tablespoons olive oil
• salt
• black pepper
• 1/2 cup chimichurri
• 2 cups fresh herbs (parsley and cilantro)
• 2 garlic cloves
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• crushed red pepper flakes

Instructions

 

• If you’re making chimichurri from scratch, pulse or finely chop the herbs with garlic in a blender or food processor. Add red wine vinegar, pepper flakes (if using), and slowly drizzle in olive oil to emulsify. Season to taste with salt and a squeeze of lemon, if you like.
• Preheat your grill to medium-high heat. You want a nice sear with a soft interior.
• Toss the sliced sweet potatoes with olive oil, salt, and pepper until evenly coated.
• Grill the sweet potato slices for about 4–6 minutes per side, or until grill marks form and the centers are tender when pierced with a fork.
• As the potatoes finish, transfer them to a warm platter. Generously spoon or drizzle chimichurri over the hot potatoes so the flavors soak in.
• Serve immediately, with extra chimichurri on the side for dipping. If you made a bigger batch of chimichurri, chic, herbaceous leftovers pair perfectly with grilled vegetables or crusty bread.