Grilled Sweet Potatoes & Chimichurri

Beat BBQ burnout and mix in a veggie


  • 2 large sweet potatoes
  • Olive oil, salt, pepper
  • 1 bunch cilantro leaves
  • 1 jalapeño, chopped & no seeds
  • 1 clove of garlic, minced
  • 1 lime, juiced
  • 1/3 cup olive oil


  • Slice potatoes  into ½ inch rounds. Drizzle with olive oil, salt, & pepper. Toss to coat.
  • Preheat grill & prepare chimichurri:
  • Mince cilantro, garlic, and jalapeno. Mix with lime juice, olive oil, salt and pepper for taste. Set aside until ready to serve. 
  • Place potato slices on the grill and cook until tender and lightly charred. 
  • Serve potatoes with chimichurri (poured on top or as a dip) and enjoy!

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The Food Group

We’re a nonprofit working at the intersection of equity and access to fresh, sustainable foods. From farming to distribution, we provide fresh food across MN and WI.

The Food Group is a 501(c)3 non-profit organization. EIN 41-1246504 Contributions are tax-deductible to the full amount provided by the law.

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