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Put the sweet potatoes in a steamer basket over 1 inch of simmering water and cover tightly. Steam for about 30 minutes, or until they can be easily pierced with a paring knife. Remove from the basket. When cool enough to handle, slice them in half lengthwise.
For the chimichurri, in a small bowl, combine the shallot, parsley, cilantro, vinegar, 4 tablespoons of the oil, the salt, black pepper, and red pepper flakes. Stir to combine.
Heat the grill to medium-high.
Drizzle the sweet potatoes with the remaining 1 tablespoon oil and rub to coat. Sprinkle with a little salt and pepper.
Place the sweet potatoes cut side down on the grill. Grill for 5 to 10 minutes, until grill marks form. Flip over and grill 2 minutes more.
Transfer the sweet potatoes to a serving plate and drizzle with the chimichurri.