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Charred Sweet Potatoes

Prep Time:20 Minutes
Cook Time:40 Minutes

Nutritional Information

These sweet potatoes are tossed with cheese, pickled onions and toasted nuts!


  • 1 1/2 lbs. sweet potatoes, peeled and sliced 1/2
  • olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste
  • For the Sauce:
  • 1/3 cup red wine vinegar
  • 2 shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • For the Nuts:
  • 1/2 cup pistachios
  • 1 1/2 teaspoons smoked paprika
  • For Garnish:
  • 1/4 cup parmesan cheese
  • 1 tablespoon roughly chopped mint
  • 1 teaspoon minced chives
  • 1 teaspoon roughly chopped parsley
  • 1 lemon, juiced and zested


  • 1. Preheat Egg to 400º using direct heat and a cast iron grate. Grill the potatoes until char marks form. Remove from the grill and season with salt and pepper. Preheat the Egg to 350º using indirect heat. Toss the pistachios with a little oil and add the paprika and salt on a baking sheet; roast until golden, about 5 minutes. Let pistachios cool and roughly chop; set aside. Combine vinegar, shallots, and garlic in a bowl; let sit 20 minutes. Combine the herbs and lemon zest together. Set aside. Line a baking sheet with parchment or foil. Chop the potatoes into 1” cubes. Roast the potatoes at 350º until fork tender. Remove from the Egg, toss with the vinegar and herb mixtures and garnish with the pistachios.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828