Grilled Sweet Potato Wedges with Chimichurri Sauce and Chipotle-Cilantro Aioli

I love to grill potatoes and sweet potatoes in the summer and start them out the same way by microwaving them in a bowl with some olive oil, salt and pepper.  I cook them most of the way through, and then grill them.  It’s a great side dish.  What makes these sweet potatoes really good are the two sauces that you drizzle over the potatoes before you serve them.  There are a lot of versions of chimichurri sauce, but for me, it’s a combination of whatever fresh herbs I have in my outdoor pots – parsley, basil, thyme, rosemary, oregano, or cilantro.  I combine them in a mini food processor with some garlic, red wine vinegar, capers, a dash of honey and some olive oil and process it until it is loose enough to drizzle.  I made a chipotle aioli with some frozen chipotle I had from a leftover can that I freeze in a little container, and added some mayonnaise and fresh cilantro to make the sauce.  They have some really good pre-made sriracha mayonnaise or chipolte mayonnaise that you could also use to make it easy to put together.  The sweet potatoes are delicious grilled on their own without the sauces, but it really makes a great side dish with the combination of the two sauces.  You could also roast the sweet potatoes if you don’t want to grill them on the bbq. Click here for recipe….