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

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 sweet potatoes and place in microwave. Cook on high 3 minutes. Turn and cook on high for 8 more minutes, if large cook longer. -- OR -- Bake in oven 40 minutes. -- OR -- Grill:  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.