Chef Heather Carr makes Grilled Sweet Potatoes with Cilantro Zhoug

Chef Heather Carr makes Grilled Sweet Potatoes with Cilantro Zhoug

Grilled Sweet Potatoes | Cilantro Zhoug

Makes 6 servings
Active Prep: 15 mins                      
Non-Active Prep: 1 hr                     
Cook: 20 mins


 Cilantro Zhoug

1 bunch cilantro, roughly chopped
2 jalapenos, from above, seeded and minced
3 cloves garlic, minced
½ tsp Kosher salt
½ tsp cardamom
¼ tsp cumin
Red pepper flakes to taste
4 oz extra-virgin olive oil           

For the Grill

5 sweet potatoes, peeled and cut lengthwise into ½-inch-thick planks
2 oz blended oil, 1/2 high-heat oil and 1/2 olive oil
2 jalapenos
Salt to taste  


  1. To make the Cilantro Zhoug, combine all of the ingredients except for the oil in a small mixing bowl. Whisk in the olive oil and taste to adjust seasonings.
  2. Using the Everyday Briq with the heat spreader in place, preheat the Spark to 500°F in fan control mode (see the Spark user manual on the Getting Started tab for directions).
  3. Soak the sweet potato planks in cold water to draw out the starches while the grill preheats.
  4. When the grill is preheated, remove the potatoes from the water and pat dry to get rid of any excess water. Brush one side of the sweet potato plank with oil and season with salt.
  5. Place the planks on the grill and let them begin to caramelize. Rotate each plank 90 degrees to create cross-hatch marks and repeat until both sides have hatch marks, approximately 12 minutes total.
  6. Add the jalapenos to the grill and char the surface of the chile before removing to cool.
  7. Lower the grill temperature to 300°F to finish cooking the sweet potato planks for approximately 8-10 minutes. The internal temperature should reach 170°F with a firm exterior and soft center.
  8. Cut the potatoes on a bias and serve with the Cilantro Zhoug for additional zestiness.