4 medium sweet potatoes
2 cups diced fresh or thawed frozen peaches
1/2 cup chopped sweet or mild onion
3 tbsp, tequila
2 tbsp. fresh lime juice
2 tbsp, chopped fresh cilantro
2 tbsp, finely minced, seeded serrano or
other small hot chile pepper
2 tsp, grated lime peel
1/4 tsp, ground cumin (optional)

Preheat oven to 400° E Wash sweet potatoes, pat dry and pierce in several places with a fork. Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly. In a medium bowl, combine remaining ingredients; blend well. If possible, make ahead and refrigerate several hours or overnight to allow flavors to blend. Serve as a topper on baked sweet potatoes.

Makes 4 servings.