Grilled Sweet Potatoes with Fresh Cherry Salsa

By cindygwest

Ingredients

• 2 medium sweet potatoes, cut into 3/4-in.-thick wedges (about 18 oz.)
• 1 tablespoon canola oil
• 2 teaspoons ground cumin
• 5/8 teaspoon kosher salt, divided
• Cooking spray
• 2 cups fresh sweet cherries, pitted and coarsely chopped (about 13 oz.)
• 3/4 cup fresh corn kernels
• 1/4 cup thinly sliced green onions 1/4 cup thinly sliced white onion
• 2 1/2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1/2 jalapeño, thinly sliced

Details

Servings 6

Preparation

Step 1

Step 1
Preheat grill to medium-high (about 450°F).

Step 2
Fill a large saucepan with water to a depth of 1 inch; bring to a boil. Insert steamer basket. Add sweet potato wedges; cover, and steam 10 minutes. Combine potatoes, oil, cumin, and 1/4 teaspoon salt in a bowl; toss.


Step 3
Coat grill grate with cooking spray. Add potatoes to grill; cook 2 minutes on each side or until tender. Place potatoes on a platter.

Step 4
Combine remaining 3/8 teaspoon salt, cherries, and remaining ingredients in a bowl; spoon over potatoes.