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Grilled Sweetpotato with Peach Cilantro Salsa

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  • 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 sweetpotatoes


  • 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.
  • Wash sweetpotatoes and place in microwave. Cook on high 3 minutes.
  • 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.
  • 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