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.