Making Grilled Sweet Potatoes with Chimichurri is a simple process if you follow these clear steps:

1. Prepare the Sweet Potatoes: Start by washing the sweet potatoes thoroughly. Peel and slice them into ½-inch thick rounds for even cooking.
2. Make the Chimichurri: In a medium bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, pepper, and lemon juice. Stir until well mixed and set aside.
3. Marinate (Optional): If you want extra flavor, marinate the sweet potato slices in a third of the chimichurri for about 15 minutes. This adds depth to the flavor profile.
4. Preheat the Grill: Heat your grill to medium-high, about 400°F (200°C). Ensure it’s clean and oiled to prevent sticking.
5. Grill the Sweet Potatoes: Place the sweet potato rounds directly on the grill. Cook for about 5-7 minutes per side or until they have nice grill marks and are tender when pierced with a fork.
6. Remove from Grill: Once they are cooked, remove the sweet potatoes from the grill and let them rest for a minute.
7. Drizzle with Chimichurri: Transfer the grilled sweet potatoes to a serving platter and drizzle generously with the prepared chimichurri sauce.
8. Garnish: Optionally, sprinkle extra parsley or red pepper flakes for color and added flavor.
9. Serve Warm: Enjoy your grilled sweet potatoes immediately while they’re still warm.

These steps will guide you through creating this incredible dish effortlessly!