Grilled Sweet Potatoes with Cilantro Cream and Quick Chimichurri

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Chipotle chili, powder
  • 1 cup Coriander, fresh
  • 2 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1/2 cup Parsley, fresh
  • 2 tbsp Red onion
  • 3 Sweet potatoes, large

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Red pepper
  • 3 Salt and black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 2 tbsp Olive oil
  • 2 tbsp White wine vinegar

• Dairy

  • 1/2 cup Sour cream

Found on cookingandbeer.com

Ingredients

• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 cloves of garlic
• 2 tablespoons chopped red onion
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• salt and black pepper (to taste)
• 1/4 teaspoon crushed red pepper
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• salt and black pepper (to taste)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chipotle chili powder
• 3 large sweet potatoes, cut into 1/4 inch slices lengthwise
• salt and black pepper
• 2 tablespoons olive oil

Directions

• Preheat your grill to medium heat.
• While your grill is heating up, prepare your chimichurri and cilantro cream. In the bowl of your food processor, combine the parsley, cilantro, garlic, and red onion. Pulse 2-3 times just to break up the ingredients. Add the olive oil, white wine vinegar, and a dash of salt and black pepper. Pulse until the ingredients just come together. Pour the chimichurri into a bowl and stir in the crushed red pepper. Season to taste and set aside.
• Next, prepare your cilantro cream. In a medium bowl, fold together the cilantro, sour cream, mayonnaise, salt and black pepper to taste, garlic powder, and chipotle chili powder until fully combined. Season to taste with additional salt and black pepper and set aside.
• Add the sweet potatoes, a generous amount of salt and black pepper and the olive oil to a large bowl. Toss to coat. Place the sweet potatoes directly on the grill and cook for about 4-5 minutes on each side or until cooked through with the perfect scorch or grill marks. Transfer the slices to a platter. Dollop with quick chimichurri and cilantro cream.
• Serve the potatoes immediately with additional chimichurri and cilantro cream on the side. Enjoy!