Grilled Sweet Potatoes

Ingredients

• 3 Tbsp. vegetable oil, divided, plus more for grill
• 3 large sweet potatoes (about 2 lb. total), scrubbed, sliced into ¼"-thick rounds
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 1 tsp. freshly ground pepper, divided
• 1 bunch scallions, trimmed
• 1 garlic clove, finely chopped
• ½ cup crème fraîche
• ½ cup mayonnaise
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. prepared horseradish
• ¼ cup coarsely chopped parsley, plus leaves for serving
• Flaky sea salt

Steps

1. Set up a grill for low heat and oil the grate with vegetable oil. In a medium bowl, toss 3 large sweet potatoes (about 2 lb. total), scrubbed and sliced into ¼"-thick rounds, with 2 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper to coat. Put 1 bunch trimmed scallions on a rimmed baking sheet, drizzle with the remaining 1 Tbsp. vegetable oil and turn to coat.
2. Place the sweet potatoes and scallions on opposite sides of the grill. Grill the sweet potatoes for 10–12 minutes per side, until tender with charred spots, then move to a platter. Grill the scallions for about 5 minutes, turning halfway through, until the tops are charred and the white parts tender.
3. Move the scallions into a food processor and pulse to chop finely without puréeing. Add 1 finely chopped garlic clove, ½ cup crème fraîche, ½ cup mayonnaise, 2 Tbsp. fresh lemon juice, 1 Tbsp. prepared horseradish, ¼ cup coarsely chopped parsley, the remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground pepper. Pulse to combine thoroughly.
4. Drizzle the sauce over the sweet potatoes, top with parsley leaves and sprinkle with flaky sea salt.