Grilled Sweet Potatoes with Chimichurri Sauce

Ingredients:

• 700 g sweet potatoes (about 3 medium tubers)
• 1/3 cup olive oil
• 1/3 cup sherry vinegar
• 3 green onions, coarsely chopped
• 2 cloves of garlic
• 1 small bunch cilantro, coarsely chopped (about 1 and 1/4 cups)

Preparation:

1. Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, dump one chimney starter of burnt briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.
2. Peel and cut the sweet potatoes into 2-inch (5-cm) pieces, then place them in a large bowl and set aside. In a blender, combine the olive oil, vinegar, green onions, garlic, cilantro, 1 teaspoon of salt, and black pepper to taste. Blend until smooth. Set aside 1/3 cup of the sauce, then pour the rest over the sweet potatoes and toss to coat.
3. Cut four 22-inch (55 cm) sheets of heavy-duty foil. Stack two sheets of foil, then place half of the sweet potato in the center. Fold the foil over the sweet potato and seal tightly. Repeat with the remaining two sheets of foil and the sweet potato.
4. Place the foil-wrapped sweet potatoes over direct heat and cook for 10 minutes (do not open the foil to prevent steam from escaping). Transfer the foil-wrapped sweet potatoes to indirect heat and continue cooking, turning occasionally with grill tongs, until the sweet potatoes flake easily with a fork, 25 to 30 minutes. Transfer to a platter and serve with the remaining chimichurri sauce.