1 cup queso fresco fresh crumbled ( Mexican cheese)
0.5 cup roasted pumpkin seeds shelled
2.5 pounds sweet potatoes
0.5 cup cranberries dried sweetened
Equipment
grill
dutch oven
Directions
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 (medium-high) heat.
Peel sweet potatoes, and cut into 1/2-inch-thick rounds. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 5 to 6 minutes or until crisp-tender.
Drain. Coat potatoes with cooking spray.
Grill potatoes, covered with grill lid, 8 to 10 minutes or until tender, turning occasionally. Gently toss warm potatoes with poblano and Cilantro Vinaigrette. Arrange mche on a serving platter, and sprinkle with queso fresco and cranberries. Top with sweet potato mixture, and sprinkle with pumpkin seeds.
