Grilled Sweet Potato with Peach Cilantro Salsa


Grilled Sweet Potato with Peach Cilantro Salsa

Recipe: Grilled Sweet Potato with Peach Cilantro Salsa


  • 2 cups fresh or frozen peaches, diced
  • 1/2 cup chopped sweet or mild onion
  • 3 tablespoons tequila or rum
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 serrano chile peppers, seeded and finely minced (2 tablespoons)
  • 2 teaspoons grated lime peel
  • 1/4 teaspoon ground cumin (optional)
  • 4 medium sweet potatoes


  1. In a small bowl, combine peaches, onion, tequila or rum, lime juice, cilantro, peppers, lime and cumin; mix well. Refrigerate several hours or overnight to allow flavors to blend.
  2. Wash sweet potatoes and place in microwave. Cook on high 3 minutes.
  3. Rub outside of skins with butter or vegetable oil. Grill over medium hot coals until fork tender, about 8-10 minutes, turning frequently so skins won’t burn.
  4. Make an incision into middle of potato, generously spoon Peach Cilantro Salsa into center.


Number of servings (yield): 4

Nutrition per serving (1 potato, 1/2 cup salsa): 179 calories; 3 g protein; 35 g carbohydrates; 5 g dietary fiber; <1 g total fat

© 2017 North Carolina Sweet Potato Commission | Site created by: PadillaCRT