Go Back
+ servings

Grilled Sweet Potato Steaks with Chimichurri

These grilled sweet potato steaks will become your favorite side dish, appetizer OR even eat them as a main dish. They're that good and that filling. 
5 from 23 votes
Print Pin
Course: Appetizer, Side Dish
Cuisine: American
Keyword: sweet potato recipe, sweet potatoes
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 6
Author: Rachel Quenzer


Sweet Potato Ingredients

  • 4 large sweet potatoes, cut into rounds diagonally
  • 3 Tbsp. of olive oil
  • Salt and pepper to taste

Chimichurri Ingredients

  • 1 cup of cilantro
  • 3/4 cup of parsley
  • 2 Tbsp. + 1 tsp. of vinegar
  • 2 Tbsp. red onion
  • 1.5 tsp. of garlic
  • 1.5- 2 tsp. of lime juice
  • 1 tsp. garlic powder
  • 1/4 tsp. crushed red pepper
  • 1.5 tsp. of salt
  • 1 tsp. of pepper

Tajin Sauce

  • 1/2 cup sour cream
  • 1/4 cup of mayonnaise
  • 1.5 tsp. of Tajin
  • 1 tsp. of lime juice
  • 1/2 tsp. garlic powder


  • Preheat grill to medium heat or about 350 degrees.
  • Wash sweet potatoes well.
  • Slice them in ¼-inch slices diagonally.
  • Coat sweet potatoes in olive oil and toss with salt and pepper to taste.
  • In a food processor, combine your ingredients for the Chimichurri sauce and blend until pureed.
  • Add your sweet potatoes to the grill. Put them directly on the grill slats. Cook each side for about 5 – 6 minutes or until they are soft.
  • While they cook, mix together the ingredients for the Tajin Drizzle in a bowl. Whisk together until well combined.
  • When the sweet potato steaks are done, serve immediately. Drizzled the Chimichurri over them and top each with a dollop of Tajin Drizzle.
  • Reserve additional Chimichurri and Tajin Drizzle for dipping.