Serves 6 (serving size: about 4 potato wedges and 1/3 cup salsa)
Fresh cherries have a meaty texture that holds up well in a zingy, spicy salsa, much like small tomatoes. Get ahead by steaming and refrigerating the sweet potato wedges, but make the salsa just before you serve so the flavors stay vibrant. Pair this summery side with a traditional barbecue spread or with a taco bar
2 medium sweet potatoes, cut into 3/4-in.-thick wedges (about 18 oz.)
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.
Coat grill grate with cooking spray. Add potatoes to grill; cook 2 minutes on each side or until tender. Place potatoes on a platter.
Combine remaining 3/8 teaspoon salt, cherries, and remaining ingredients in a bowl; spoon over potatoes.