GRILLED SWEET POTATO WEDGES WITH CHERRY SALSA

(Serves 4)

Ingredients:

For the sweet potatoes:

3 small-medium sweet potatoes, scrubbed and cut into wedges

1 ½ tbs grapeseed or olive oil

zest and juice of 1 lime

1 tsp ground cumin

½ tsp ground chipotle powder (or to taste)

pinch of chili flakes

salt and pepper

For the cherry salsa:

heaped cup of de-stemmed sweet, black cherries, pitted

3 green onions, thinly sliced

1 inch of ginger, peeled and grated on a rasp zester

zest and juice of 1 lime

black pepper

to serve:

a handful of pecans, roughly chopped

salt to taste

Method:

Steam the sweet potatoes:

Place a large pot with about 5cm 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 airtight 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.

Grill the sweet potatoes:

Heat 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.

Notes:

You have to microwave, par-boil or par-steam the sweet potatoes for about 6 minutes before grilling for optimum results.

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