Grilled Sweetpotato with Peach Cilantro Salsa
Servings: 4
Calories: 262kcal
Ingredients
- 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
Instructions
- 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.
Notes
Note: Rum used in nutrition label calculation
Nutrition Facts
Grilled Sweetpotato with Peach Cilantro Salsa
Serving Size
1
Amount per Serving
Calories
262
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
126
mg
5
%
Potassium
960
mg
27
%
Carbohydrates
56
g
19
%
Fiber
8
g
33
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
32361
IU
647
%
Vitamin C
16
mg
19
%
Calcium
80
mg
8
%
Iron
2
mg
11
%
Net Carbohydrates
47
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 262kcal | Carbohydrates: 56g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 126mg | Potassium: 960mg | Fiber: 8g | Sugar: 17g | Vitamin A: 32361IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 2mg | Net Carbohydrates: 47g