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Grilled Sweet Potatoes with Fresh Cherry Salsa

Photo: Jennifer Causey
Active time 20 mins
Total time 20 mins

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.)
  • 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

Nutrition Information

  • calories 149
  • fat 2.9 g
  • satfat 0.3 g
  • monofat 1.6 g
  • polyfat 0.8 g
  • protein 3 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 252 mg
  • calcium 42 mg
  • sugars 12 g
  • Est. Added Sugars 0 g

How to Make It

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

  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.

  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.

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