Appetizers, Dinner, Lunch, Recipes, Sides · April 19, 2021

Grilled Sweet Potato Steaks with chimichurri and Tajin crema

Name: Grilled Sweet Potato Steaks with Chimichurri and Tajin Crema
Prep time: 10 min
Ingredients: 4 large sweet potatoes, cut into rounds diagonally; 3 Tbsp. olive oil; Salt and pepper to taste; 1.5 cup cilantro, chopped; 1 cup parsley, chopped; 2.5 Tbsp. olive oil; 2 Tbsp. + 1 tsp of vinegar; 2 Tbsp. chopped red onion; 2 cloves fresh garlic; 1 Tbsp. lime juice; 1 tsp. garlic powder; 1/4 tsp. crushed red pepper; 1 tsp. salt; 1 tsp. pepper; 1/2 cup sour cream; 1/4 cup mayo; 1 Tbsp. Tajin; 2 tsp. lime juice; 1/2 tsp. garlic powder

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A few years ago – about a year and a half after I started my mom blog – I was in a cooking competition for a wine company. We were supposed to make side dishes that would pair well with their wines and the public would vote. Well, I didn’t win, but these Grilled Sweet Potato Steaks were one of our favorite recipes to come out of the six-week, virtual competition.

(Side note: Someone who made steak won, which was frustrating because a whole steak is not a side dish. But moving on…:) )

A grilling season staple

Kevin asks for this recipe each year as grill season approaches, reminds me about how delicious they are and then asks when I’ll be making them.

And I will tell you honestly, the Grilled Sweet Potato Steaks were actually a back-up recipe – something that I made in a rush after my original recipe did not work out. However, it was a happy development because both of us were so blown away by the flavor that we made them three more times that first month.

It was a round where we had to “grill” a side dish and I was determined not to do something boring. And while a little, ol’ sweet potato may sound like no big deal, the char from the grill, the chimichurri and the Tajin crema sauce really takes it to the next level of deliciousness.

While we generally make this during the spring and summer so we can grill it, you can make it year-round. When we make it inside we like to use this cast iron grill {HERE}. However, you could also roast them on a baking sheet too.

Grilled Sweet Potato Steak toppings

So, I mentioned that I didn’t want to make a boring recipe and for me that meant adding in some delicious sauces to enhance the Grilled Sweet Potatoes.

I added in a Chimichurri Sauce that is something we also add to other veggies and smear on some delicious Carne Asada every now and then. Chimichurri is one of those sauces that can add flavor AND enhance the flavor of whatever you add it to. We make it easily in our food processor, which we love and you can find {HERE}, and it stores well. In fact, we make it a day in advance to give the flavors a chance to mingle.

I also added in a little spice in the way of a Tajin Crema and it’s so creamy and delicious! I could literally put it on everything an maybe never need another condiment.

What is Crema?

Well, you’ll usually find it called Mexican Crema and it’s a creamy and slightly tangy condiment. In fact, you may have actually eaten it if you like to order fish tacos at authentic Mexican restaurants. It’s similar to sour cream but often a bit thicker. Traditional, Mexican Crema is made from heavy cream, buttermilk, lime juice and salt.

However, this is NOT a traditional crema. I skipped the heavy cream and buttermilk and went straight for sour cream. For me it conserves time (Traditional, Mexican Crema sits covered for hours to help it thicken.), and I still get a delicious flavor I love that works well on the Grilled Sweet Potato Steaks and tacos. I also add Tajin to which is a brand name product that’s like a miracle seasoning in a bottle. It includes ground chili peppers, sea salt and dehydrated lime.

Tips for making Grilled Sweet Potatoes

I suggest making the Chimichurri either the day before or a few hours before. I always think it tastes better on the second day when the flavors have all had a chance to mingle.
You can make the Tajin Crema fresh or also 24 hours before. If you store it in an airtight container in the refrigerator you can use it for about 72 hours after you make it.
For the Grilled Sweet Potatoes, they won’t keep well. I would plan to eat them all. 🙂
You want to keep the grill on medium for this entire recipe. It will help to cook the sweet potatoes well without burning them.

I really can’t stress enough how much we love this recipe, friends, and I hope you love it too.

Thank you for visiting today! You can find the full, printable recipe below and we hope to see you again here at Sugar Maple Farmhouse! If you’re looking for more vegetable focused recipes, check out our Italian Roasted Cauliflower Steaks!