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Grilled Sweet Potatoes with Cherry Salsa

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
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Ingredients

SWEET POTATOES:

  • 2 medium sweet potatoes, scrubbed and cut into wedges or rounds
  • 1 ½ tablespoons olive oil
  • zest and juice of 1 lime
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chipotle powder, or to taste
  • pinch chili flakes, or to taste
  • sea salt and ground black pepper, to taste

CHERRY SALSA:

  • 1 cup (heaped) cup sweet cherries
  • 2 green onions, sliced
  • 1-inch piece fresh ginger ginger, peeled and grated on a rasp zester
  • zest and juice of 1 lime
  • black pepper, to taste

TO SERVE:

  • handful pecans, chopped

QUINOA SALAD VARIATION:

  • ½ cup quinoa, rinsed
  • 2 tablespoons olive oil
  • juice of 1 lime
  • 2 green onions, sliced
  • handful pecans, chopped
  • sea salt and ground black pepper, to taste

Instructions

  • 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.
  • Cover the cooked sweet potatoes with the grapeseed oil, lime zest, lime juice, ground cumin, chipotle, chili flakes, salt and pepper. Set aside.
  • 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.
  • 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.
  • To serve: Place wedges face up on a plate, season with salt if you like and cover with the cherry salsa.

For the quinoa salad variation:

  • Cook the quinoa in 1 cup of water over medium heat. Bring the quinoa to a boil and simmer for 15 minutes or until all of the water us absorbed. Remove from the heat and place into a large bowl. To the quinoa, add chopped sweet potatoes, the cherry salsa, 2 tbsp extra virgin olive oil, the juice of 1 lime, the sliced green onions, chopped pecans, salt and pepper.

Recipe Notes

  • You do have to steam the sweet potatoes first! This ensures that they soften up enough on the grill.
A fun and unusual grilled side, grilled sweet potatoes with fresh cherry salsa are bursting with flavour. Sweet and tart flavours work nicely