- Smoky caramelized grilled sweet potatoes contrast perfectly with bright, herbaceous chimichurri for a vibrant, restaurant-quality side.
- Ready in about 25 minutes, naturally vegan, gluten-free, and dairy-free, ideal for weeknights, barbecues, or vegetarian mains.
- Technique matters: slice into quarter inch planks, parboil 5 to 7 minutes, grill at medium high heat about three to four minutes per side.
- Make chimichurri by hand with simple herbs, garlic, oil, and vinegar; let it rest thirty minutes for flavors to meld.
- Store potatoes and chimichurri separately; refrigerate up to four days, freeze potatoes up to three months, reheat at 350 degrees.
Last Updated on July 26, 2026 by Simon
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There’s something magical about grilled sweet potatoes with chimichurri that transforms a simple side dish into the star of your plate. The moment those caramelized sweet potato slices hit the grill, they develop this incredible smoky sweetness that pairs perfectly with the bright, herbaceous punch of chimichurri sauce. This combination brings together the best of both worlds: the natural earthiness of roasted sweet potatoes meets the vibrant freshness of South American flavors.
I first discovered this dish while working at a farm-to-table restaurant where we were constantly looking for ways to elevate seasonal vegetables. Grilled sweet potatoes with chimichurri became an instant favorite among guests, and honestly, it’s remained one of my go-to recipes ever since. Whether you’re hosting a summer barbecue, planning a vegetarian dinner, or simply want to impress your family with something a little different, this recipe delivers every single time.
The beauty of this dish lies in its versatility. You can serve it as a side alongside grilled meats, make it the centerpiece of a vegetarian feast, or even transform it into grain bowls and salads. The grilled sweet potatoes develop a tender interior with crispy, caramelized edges, while the chimichurri brings a zesty, herbaceous element that keeps things exciting.
Table of contents
- Why You'll Love This Recipe
- Let's Get Grilling: Your Grilled Sweet Potatoes with Chimichurri Awaits
- Pro Tips for Perfect Grilled Sweet Potatoes with Chimichurri
- Creative Variations on Grilled Sweet Potatoes with Chimichurri
- Understanding the Nutrition in Your Grilled Sweet Potatoes
- Bringing Your Grilled Sweet Potatoes to the Table
- Keeping Your Grilled Sweet Potatoes Fresh
- Your Questions About Grilled Sweet Potatoes Answered
Why You’ll Love This Recipe
- This recipe comes together in just 25 minutes total, making it perfect for busy weeknights or last-minute entertaining when you need an impressive dish without spending hours in the kitchen.
- Grilled sweet potatoes develop a naturally sweet, caramelized exterior while staying creamy inside, creating incredible texture and depth of flavor that roasting alone cannot achieve.
- The homemade chimichurri sauce is made with just seven simple ingredients and delivers restaurant-quality results that elevate the sweet potatoes from ordinary to extraordinary.
- This dish is naturally vegetarian, vegan-friendly, gluten-free, and dairy-free, making it an inclusive option that satisfies guests with various dietary preferences and restrictions.
- The combination of smoky grill marks and bright herbal sauce creates a visually stunning presentation that looks far more complicated than it actually is.
Let’s Get Grilling: Your Grilled Sweet Potatoes with Chimichurri Awaits
Grilled Sweet Potatoes with Chimichurri
Tender, caramelized grilled sweet potatoes topped with vibrant homemade chimichurri sauce. This dish combines smoky grill flavors with bright, herbaceous South American flair in just 25 minutes. Perfect as a vegetarian side or centerpiece.
4
servings15
minutes10
minutes180
kcalKeep the screen of your device on
Ingredients
4 medium sweet potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 cup fresh parsley
0.25 cup fresh oregano
3 cloves garlic
0.25 teaspoon red pepper flakes
2 tablespoons red wine vinegar
Directions
- Prepare the sweet potatoes by scrubbing them clean and slicing lengthwise into quarter-inch thick planks. Place them in a large pot of salted boiling water and parboil for five to seven minutes until fork-tender but still holding their shape. Drain carefully and pat dry with paper towels.
- Make the chimichurri sauce by combining the chopped parsley, oregano, minced garlic, and red pepper flakes in a bowl. Add two tablespoons of olive oil and the red wine vinegar, stirring well to combine. Season with a pinch of salt and let sit for at least 30 minutes to allow flavors to meld.
- Preheat your grill to medium-high heat, around 400 degrees Fahrenheit. Oil the grates thoroughly with a paper towel dipped in oil to prevent sticking.
- Brush the sweet potato slices generously on both sides with the remaining tablespoon of olive oil. Season with kosher salt and freshly cracked black pepper.
- Place the sweet potatoes on the hot grill perpendicular to the grates. Resist the urge to move them around. Let them sit for three to four minutes on the first side to develop beautiful grill marks.
- Flip the sweet potatoes carefully using a spatula and grill for another three to four minutes on the second side until deep golden-brown with slight charring.
Notes
- Parboiling is essential—it ensures the insides cook through while the grill creates caramelized exteriors.
- Make chimichurri at least 30 minutes ahead so flavors have time to develop and meld together beautifully.
- Don’t skip oiling your grill grates thoroughly to prevent sticking and ensure even grill marks.
- Sweet potatoes are naturally mild, so don’t be shy with salt—it brings out their natural sweetness.
- Store leftovers in the refrigerator for up to four days. Keep chimichurri separate to prevent sogginess.
Nutrition Facts
- Serving Size: 1
- Total number of serves: 4
- Calories: 180kcal
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
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Pro Tips for Perfect Grilled Sweet Potatoes with Chimichurri
Creating restaurant-quality grilled sweet potatoes with chimichurri at home requires just a few key techniques. I’ve learned these tricks through years of grilling, and they make a dramatic difference in your final result. Let me walk you through the strategies that guarantee success every time.
Prep Your Sweet Potatoes Correctly
The secret to perfectly grilled sweet potatoes starts with proper preparation. Slice them lengthwise into quarter-inch thick planks rather than rounds. This thickness allows them to develop beautiful grill marks while cooking through completely. Thinner slices burn before the inside cooks, while thicker pieces remain undercooked.
Parboil your slices for five to seven minutes before grilling. This crucial step ensures the insides become tender and creamy while the grill creates those gorgeous caramelized edges. Skip this step and you’ll end up with charred exteriors and crunchy centers.
Master Your Grill Temperature and Timing
Preheat your grill to medium-high heat, around 400 degrees Fahrenheit. Oil your grates thoroughly to prevent sticking. Place sweet potato slices perpendicular to the grates and resist the urge to move them around. Let them sit for three to four minutes on the first side to develop those beautiful char marks.
Flip once and grill for another three to four minutes on the second side. You’re looking for deep golden-brown marks with slight charring, not blackened surfaces. This timing creates the perfect balance between crispy exterior and creamy interior that makes grilled sweet potatoes so irresistible.
Make Chimichurri Sauce Like a Pro
Fresh chimichurri is best made by hand using a mortar and pestle rather than a food processor. The processor breaks down the herbs too finely, releasing oils that can make the sauce bitter. Hand-chopping preserves the texture and bright flavor that makes chimichurri special.
Combine your herbs first, then add garlic and red pepper flakes. Finally, incorporate the oil and vinegar. This order ensures even distribution and prevents the garlic from becoming overpowering. Make your chimichurri at least 30 minutes before serving to allow flavors to meld beautifully.
Oil and Season Generously
Brush your sweet potato slices with olive oil on both sides before grilling. This prevents sticking and helps them develop that beautiful caramelization. Season with kosher salt and cracked black pepper just before placing them on the grill.
Don’t be shy with seasoning. Sweet potatoes are naturally mild, so they need more salt than you might think to really shine. The salt also helps draw out moisture, which contributes to better caramelization and texture.
Creative Variations on Grilled Sweet Potatoes with Chimichurri
One of my favorite things about this recipe is how adaptable it truly is. Therefore, you can customize grilled sweet potatoes with chimichurri to match your preferences, dietary needs, or what you have on hand. Let me share some exciting variations that keep this dish fresh and interesting.
Spicy Chimichurri Version
If you love heat, increase the red pepper flakes to one full teaspoon and add fresh jalapeños to your chimichurri. You can also incorporate a pinch of cayenne pepper for extra kick. This variation transforms the dish into something more assertive and exciting, perfect for those who enjoy bold flavors.
Herb Variations and Substitutions
While traditional chimichurri uses parsley and oregano, you can experiment with other fresh herbs. Try mint for a cooler, more refreshing sauce, or add basil for an Italian twist. Cilantro creates a fusion variation that works beautifully with grilled sweet potatoes. In addition, dill adds an unexpected earthiness that some find absolutely delicious.
Creamy Chimichurri Variation
For a richer sauce, blend your traditional chimichurri with Greek yogurt or avocado. This creates a creamy dip-style sauce that clings beautifully to the grilled sweet potatoes. The result is indulgent while still maintaining the bright, herbaceous character that makes chimichurri special.
Citrus-Forward Chimichurri
Replace some of the red wine vinegar with fresh lime juice or lemon juice. This variation brightens the sauce considerably and adds a tropical note that pairs wonderfully with grilled sweet potatoes. The citrus also helps preserve the vibrant green color of the herbs.
Pairing with Other Grilled Vegetables
Consider grilling other vegetables alongside your sweet potatoes. Chimichurri sauce pairs beautifully with grilled fish and proteins, but it’s equally delicious on grilled zucchini, bell peppers, eggplant, and asparagus. Create a colorful grilled vegetable platter with chimichurri as the unifying element.
Grain Bowl and Salad Applications
Transform your grilled sweet potatoes into something entirely different by incorporating them into grain bowls. Combine them with quinoa, black beans, corn, and chimichurri for a complete meal. Alternatively, slice the grilled sweet potatoes and toss them into a hearty salad with mixed greens, chickpeas, and a drizzle of chimichurri vinaigrette.
Understanding the Nutrition in Your Grilled Sweet Potatoes
Each serving of grilled sweet potatoes with chimichurri delivers approximately 180 calories, making this an excellent choice for anyone watching their intake without sacrificing flavor or satisfaction. The beauty of this recipe is that it’s naturally nutrient-dense while remaining relatively light.
Sweet potatoes are nutritional powerhouses packed with vitamin A, fiber, and potassium. One serving provides roughly 35 grams of carbohydrates, most of which come from complex carbs and fiber rather than simple sugars. This means your blood sugar stays stable, and you feel satisfied longer.
The fat content comes primarily from the olive oil in both the grilling preparation and the chimichurri sauce. At approximately 7 grams of fat per serving, this is healthy monounsaturated fat that supports heart health. The protein content sits around 3 grams, which is respectable for a vegetable-based dish.
Fiber is where this dish really shines, delivering about 5 grams per serving. This supports digestive health and contributes to that satisfying fullness that makes grilled sweet potatoes such a great addition to any meal. Additionally, the herbs in chimichurri bring antioxidants and phytonutrients that support overall wellness.
For those managing specific dietary concerns, this recipe is naturally gluten-free, dairy-free, and vegan. You can easily prepare it for guests with various dietary restrictions without creating separate dishes. The net carbs total approximately 30 grams per serving, making this suitable for many low-carb approaches when portion-controlled appropriately.
Bringing Your Grilled Sweet Potatoes to the Table
Serving grilled sweet potatoes with chimichurri opens up countless possibilities depending on your menu and occasion. For a casual weeknight dinner, I love serving them alongside grilled chicken or fish, adding roasted vegetables and a simple grain like rice or quinoa. The chimichurri ties everything together beautifully, creating a cohesive meal that feels restaurant-quality without the fuss.
At summer barbecues, arrange your grilled sweet potatoes on a large platter and drizzle generously with chimichurri. Add some crumbled feta cheese, toasted nuts, or fresh herbs as garnish. Your guests will be delighted by this sophisticated yet approachable side dish that stands out from the typical barbecue fare. The presentation alone sparks conversation and makes people want to fill their plates.
For vegetarian or vegan entertaining, build a complete meal around grilled sweet potatoes with chimichurri. Combine them with roasted chickpeas, fresh greens, avocado, and your favorite grains. Add a dollop of tahini sauce or dairy-free yogurt for creaminess. This approach creates a satisfying, protein-rich meal that even meat-eaters will find absolutely delicious and completely satisfying.
Keeping Your Grilled Sweet Potatoes Fresh
Store leftover grilled sweet potatoes in an airtight container in your refrigerator for up to four days. Keep the chimichurri in a separate container so the sauce doesn’t make the potatoes soggy. This separation also allows you to use the chimichurri on other dishes throughout the week.
To reheat, place your grilled sweet potatoes on a baking sheet and warm them in a 350-degree oven for about eight minutes until heated through. This method restores some of the texture and prevents them from becoming mushy. Alternatively, you can reheat them on the stovetop in a skillet over medium heat for about five minutes, which helps recreate those lovely caramelized edges.
For longer storage, you can freeze grilled sweet potatoes for up to three months. However, I recommend freezing them without the chimichurri sauce. Place cooled potatoes on a baking sheet in a single layer, freeze until solid, then transfer to freezer bags. Thaw overnight in the refrigerator before reheating. The chimichurri is best made fresh, though you can freeze it separately in ice cube trays for convenient portions.
Your Questions About Grilled Sweet Potatoes Answered
I know you might have some questions about preparing this dish, so I’ve compiled the most common ones I hear from home cooks. These answers come from my experience in professional kitchens and countless home cooking sessions perfecting this recipe.
Yes, you can prepare grilled sweet potatoes several hours in advance. Grill them as directed, then store them in an airtight container at room temperature for up to four hours. You can also refrigerate them for up to four days. Reheat gently in a 350-degree oven for about eight minutes before serving. Make the chimichurri fresh or up to two hours ahead, storing it at room temperature until serving time.
You have several excellent alternatives. Use a grill pan on your stovetop over medium-high heat to achieve similar results. A cast iron skillet also works beautifully for creating those characteristic grill marks. You can also broil the sweet potatoes in your oven for about five minutes per side after parboiling. While the flavor won’t be quite as smoky, these methods still produce delicious results with that caramelized exterior.
After parboiling for five to seven minutes, the sweet potatoes should be fork-tender but still hold their shape. On the grill, they’re done when they have deep golden-brown grill marks and the interior is soft when pierced with a fork. If you’re unsure, cut one slice open to check. The inside should be creamy and pale, not crunchy or hard. Don’t worry about overcooking slightly—sweet potatoes remain delicious even if cooked a bit longer.
While store-bought chimichurri saves time, homemade sauce truly makes this dish special. The fresh herb flavor and bright acidity of homemade chimichurri cannot be replicated by shelf-stable versions. However, if you’re short on time, quality store-bought options work in a pinch. Just taste it first—some commercial versions are quite vinegary or salty, so you might want to adjust with fresh herbs or a touch of olive oil.
Choose medium-sized sweet potatoes that are roughly the same size so they cook evenly. Very large sweet potatoes can be difficult to slice and may not cook through properly. Medium potatoes, about the size of your fist, are ideal for slicing into quarter-inch planks. If you only have large sweet potatoes, you can cut them in half lengthwise first, then slice them into planks for more even cooking.
Absolutely! Grilled sweet potatoes are excellent for meal prep. Prepare a batch on Sunday and store them in individual containers with chimichurri on the side. They keep for four days in the refrigerator and work perfectly in grain bowls, salads, or as a side dish throughout the week. Reheat gently in the oven or enjoy them at room temperature. Just keep the chimichurri separate to prevent the potatoes from becoming soggy.
I genuinely hope you’ll give this recipe a try. There’s something about preparing grilled sweet potatoes with chimichurri that brings joy to the cooking process and creates memorable meals for everyone at your table. The combination of techniques, flavors, and textures makes this dish feel special without requiring advanced culinary skills.
Start with the basic recipe, then experiment with the variations that appeal to you. Make it your own by adjusting the herbs, heat level, or serving style to match your preferences. Once you’ve mastered this dish, you’ll find yourself returning to it again and again, each time discovering something new to love about it.