Make the salsa verde. In a medium bowl, combine the minced shallot, dill pickles, lemon zest, minced garlic, capers, sherry vinegar, Dijon mustard, Worcestershire sauce, chili, salt, pepper, parsley, dill, and olive oil. Give everything a thorough stir to combine. Set aside.

Slice the sweet potatoes into ½ inch thick rounds. Fill a medium saucepan with water and bring it to a boil over high heat. Once boiling, season the water with salt and drop in the sweet potato slices. Boil for 10 minutes or until they’re just starting to give when pricked with a paring knife. Drain.

Blot the boiled sweet potato slices dry with a towel and arrange on a baking sheet. Drizzle with olive oil and season well with salt and pepper on all sides.

Preheat the grill to medium high.

Place the sweet potato slices on the grill and leave them for 6-8 minutes. You want nice char marks on the bottom. Flip them over and cook for another 6-8 minutes or until tender.