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Grilled Japanese Sweet Potatoes with Dill Pickle Salsa Verde

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
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Ingredients

Dill Pickle Salsa Verde

  • 1 small shallot, finely minced
  • ⅓ cup finely diced dill pickles
  • 2 teaspoons lemon zest
  • 1 clove garlic, finely minced or grated with a Microplane
  • 1 tablespoon capers, drained and minced
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon vegan Worcestershire sauce
  • pinch chili flakes or ground chilies
  • sea salt and ground black pepper, to taste
  • 1 cup flat leaf parsley, finely chopped
  • ½ cup fresh dill, finely chopped
  • ⅓ cup olive oil

Grilled Japanese Sweet Potatoes & Assembly

  • 3 medium Japanese sweet potatoes (about 1 kilogram)
  • sea salt and ground black pepper, to taste
  • 2 tablespoons olive oil
  • vegan sour cream
  • chopped fresh dill, for garnish

Instructions

  • Make the salsa verde. In a medium bowl, combine the minced shallot, dill pickles, lemon zest, minced garlic, capers, sherry vinegar, Dijon mustard, Worcestershire sauce, chili, salt, pepper, parsley, dill, and olive oil. Give everything a thorough stir to combine. Set aside.
  • Slice the sweet potatoes into ½ inch thick rounds. Fill a medium saucepan with water and bring it to a boil over high heat. Once boiling, season the water with salt and drop in the sweet potato slices. Boil for 10 minutes or until they’re just starting to give when pricked with a paring knife. Drain.
  • Blot the boiled sweet potato slices dry with a towel and arrange on a baking sheet. Drizzle with olive oil and season well with salt and pepper on all sides.
  • Preheat the grill to medium high.
  • Place the sweet potato slices on the grill and leave them for 6-8 minutes. You want nice char marks on the bottom. Flip them over and cook for another 6-8 minutes or until tender.
  • Place the grilled sweet potatoes on a platter and spoon some vegan sour cream and dill pickle salsa verde on top. Garnish with fresh dill and serve!

Equipment

  • Grill

Recipe Notes

  • You truly just need a mix of green leafy herbs that include dill here. For my taste, parsley is the big tent pole herb in salsa verde, but cilantro and basil are also nice if you have those hanging around.
Starchy and sweet grilled Japanese sweet potatoes mingle beautifully with tangy, peppery, pickle-studded salsa verde. A unique, absolutely flavor-blasted BBQ side.