August 25, 2022

Whole Sweet Potatoes with Pasilla Chili Oil and Cotija Cheese

Recipe: Cory Vitiello

“This dish was inspired by visits to Quetzal restaurant in Toronto; one of its dishes involves cooking a sweet potato in charcoal for a black-crusted finish. In my version, you bake the potatoes in foil, finish directly on the grill, then add the toppings.” – Cory Vitiello, Flock Rotisserie + Greens founder.


Pasilla Chili Oil (batch)

  • 3 dried pasilla chilis, split, stemmed and seeded
  • 1 tsp kosher salt
  • 1 lime, zested and juiced
  • 1 clove finely grated garlic
  • ⅓ cup olive oil

Grilled Sweet Potatoes

  • 4 medium-size sweet potatoes, washed and dried
  • 1 tbsp cooking oil
  • Salt and pepper
  • 2 tbsp Pasilla Chili Oil (see above)
  • 1 cup crumbled Cotija cheese
  • 1/2 cup picked and washed cilantro leaves
  • 1/4 cup thinly sliced scallions


Yield: Serves 4

Make Chili Oil

1. Lightly toast pasilla chilis in dry pan, until fragrant.

2. Transfer to spice grinder, coffee grinder or blender, and grind until as fine as possible. Combine with remaining ingredients.

3. Store refrigerated in airtight container for up to 1 month.

Make Sweet Potatoes

1. Preheat grill to medium-high heat.

2. Toss sweet potatoes in oil, salt and pepper, and wrap each in aluminum foil (but not too tightly) leaving room for steam to circulate. Place wrapped potatoes directly onto grill and cook for approximately 60 minutes, or until fully softened, turning over, halfway.

3. Remove foil and place potatoes directly on grill, allowing to char all around for about 4 minutes.

4. Cut slit lengthwise down potatoes and squeeze ends slightly to open up and expose interior. Season with salt and pepper, and top with crumbled cheese, Passila Chili Oil, cilantro and scallions.

Author: Alice Lawlor

Maya Visnyei


Food styling David Grenier

Prop styling Stacey Smithers