photos by Ashleigh Amoroso

Have I said that I *might* be somewhat dependent on sweet potatoes? Yes? Indeed, luckily it's a propensity I'm not the scarcest piece embarrassed about, since sweet potatoes are packed with vitamins A, C, and B6, in addition to fiber and potassium, and they are a standout amongst the most delightful nourishments on the whole planet. My affection for them gets somewhat insane, I'll concede… any other individual? If it's not too much trouble say it's not simply me.

photos by Ashleigh Amoroso

I initially found the ponder of crushed flame broiled sweet potatoes when I was attempting to build up a sweet potato formula for our Thanksgiving supper that wouldn't require significant kitchen land just before the feast. You realize that time to take care of business when everybody's battling about a stove burner or broiler rack, and pureed potatoes, broccoli goulash, and stuffing are being jarred as one?

photos by Ashleigh Amoroso

I got my sweet potatoes out of that franticness quick by parboiling them hours before the feast, gently crushing them to make heaps of bolts for my divine garlic margarine to sink into, and after that singing them on the open air flame broil for max measures of flavor. Those were sprinkled with maple and a dash of cumin and ended up being delicious to the point that they were a staple at our home for whatever is left of winter.

photos by Ashleigh Amoroso

What's more, don't assume that since we're heading into spring, I'm relinquishing my valuable sweet potato formula! Rather I'm bringing it solidly into the hotter months by nixing the maple and rather finishing with a herb-pressed chimichurri and sprinkle of pumpkin seeds for the ideal backup to barbecued steak or salmon. Oooh, or what about as the centerpiece to a Southwestern-enlivened grain bowl with dark beans, rice, and avocado? Divine.

Keep reading for the recipe, and let me know if you give this one a try! xo

photos by Ashleigh Amoroso



- 4 small sweet potatoes (or 2 medium/large)

- 2 tablespoons melted butter

- 2 tablespoons olive oil

- 4 cloves garlic, minced

- olive oil spray

- kosher salt and freshly ground black pepper

- 2 tablespoons pumpkin seeds, toasted

- 1/4 cup chimichurri sauce (see below)

- 1 tablespoon chopped cilantro


1.Put a large pot of salted water on the stove and bring to a boil. Halve each sweet potato lengthwise (or if large, cut each lengthwise into 4 pieces.) Transfer to pot and simmer for about 20 minutes until just barely fork tender all the way through, but not mushy. You want them to retain their shape on the grill. Drain, being careful not to crush the potatoes, and dry well.

2.Preheat grill (or indoor grill pan) to high heat. You want it to get super hot for a nice char on the potatoes. Place sweet potatoes on foil-lined baking sheet or platter, then use a fork to lightly flatten each piece (careful not to break them or mash the skin, which is holding it all together.

3.Mix together the butter, oil and garlic. Pour the mixture evenly over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

4.Grill on each side until lightly charred and crispy. Remove to serving dish and drizzle with chimicurri, then sprinkle with salt, pumpkin seeds, and chopped cilantro. Eat!



-1 bunch fresh cilantro, leaves and stems

-1/2 bunch fresh flat-leaf parsley, leaves and stems

-2 tablespoons fresh oregano, leaves only

-1 teaspoon paprika

-1 shallot, peeled and halved

-1 garlic clove, peeled

-2 tablespoons red wine vinegar

-1/3 cup extra-virgin olive oil

-kosher salt and freshly ground black pepper


1.Combine everything in a blender. I like to blend just until smooth but where you can still see pretty flecks of herbs. Pour over sweet potatoes, steak, chicken, fish, salad, or pretty much anything else you can think of - it’s so good!

Popular posts from this blog

Turkey Kefta with Sweet Onion and Raisin Sauce