Grilled Sweet Potatoes and Cherry Salsa
The First

(sweet potatoes)

Grilled Sweet Potatoes and Cherry Salsa
Grilled Sweet Potatoes and Cherry Salsa

Yield: 4 servings
Prep Time:
Cook Time:

Ingredients for Sweet Potatoes

3 small-medium sweet potatoes, scrubbed and wedged
1.5 Tbsp grapeseed or olive oil
zest and juice on 1 lime
1 tsp ground cumin
½ tsp chipotle powder (to taste)
pinch of chili flakes
salt and pepper

Cherry Salsa
Cherry Salsa

Ingredients for Cherry Salsa

1 C + sweet black cherries, destemmed & pitter
3 green onions, thinly sliced
1 inch of ginger, peeled and grated on a rasp zester
Zest and juice of 1 lime
black pepper

  1. Steam potato wedges: Place a large pot with about 2 inches of water on medium heat. Bring to a simmer and place cut sweet potatoes onto a steamer basket. Lower steamer basket into the pot, put a lid on top and steam the sweet potatoes for 5-7 minutes or until just tender. Remove wedges with a pair of tongs, placing into a large tupperware container.
  2. Marinate potato wedges: Cover the cooked sweet potatoes with the grapeseed oil, lime zest, lime juice, ground cumin, chipotle, chili flakes, salt and pepper. Set aside.
  3. potatoes in steaming basket Make the cherry salsa: chop the pitted cherries roughly and place in a medium bowl. Add the sliced green onions, grated ginger, lime zest, lime juice and black pepper. Stir to combine and set aside.
  4. Grill Potatoes: Heat a your grill or grill pan to medium-high. Place marinated wedges, cut side down (as opposed to peel-side down) on the grill. Flip wedges after about 2-3 minutes. Cook other side for another 2 minutes and remove sweet potatoes from the grill.
  5. To serve: Place wedges face up on a plate, season with salt if you like and cover with the cherry salsa.