Grilled Sweet Potatoes with Fresh Cherry Salsa

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  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


  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.

Picture of Recipe

Grilled Sweet Potatoes with Fresh Cherry Salsa - Picture of Recipe
Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Side Dish
Type of Food: Potato Dish,Vegetarian,Vegan
Ethnicity/Origin: Southwestern
Key Ingredient: Sweet Potatoes
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop,Grill
Themes/Holidays: Picnic,Fourth of July,Juneteenth

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