Grilled Sweet Potatoes with Fresh Cherry Salsa

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Ingredients

1. 2 medium sweet potatoes, cut in 3/4 in thick wedges (about 18 oz)
2. 1 T canola oil
3. 2 t ground cumin
4. 5/8 t kosher salt, divided
5. cooking spray
6. 2 c fresh sweet cherries, pitted and coarsely chopped (about 13 oz)
7. 3/4 c fresh corn kernels
8. 1/4 c thinly sliced green onions
9. 1/4 c thinly slided white onions
10. 2 1/2 T chopped fresh cilantro
11. 1 1/2 T fresh lime juice
12. 1/2 jalepeno, thinly sliced

Instructions

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.
3. Insert steamer basket.
4. Add sweet potato wedges; cover, and steam 10 minutes.
5. Combine potatoes, oil, cumin, and 1/4 t salt in a bowl and toss.
6. Coat grill grate with cooking spray.
7. Add potatoes to grill; cook 2 minutes on each side or until tender.
8. Place potatoes on a platter.
9. Combine remaining 3/8 t salt, cherries, corn, green onions, white onions, cilantro, lime juice, and jalepeno in a bowl.
10. Spoon over potatoes.

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