3 sweet potatoes, large
1 tablespoon vegetable oil
1 cup Barbecue Spice, recipe follows
12 ounces poblano peppers
8 ounces yellow onions
2 ounces butter, melted
salt, to taste
3/4 cup Mopping Sauce, recipe follows
4 ounces Mexican queso blanco (cheese), grated
Servings: 8
1. Rub the whole sweet potatoes with vegetable oil. Generously coat the sweet potatoes with Barbecue Spice.
2. Bake the sweet potatoes at 350°F (180°C) for approximately 40 minutes or until they are nearly done but still undercooked and firm in the middle. Remove from the oven and cool.
3. Char and peel the poblano chiles. Remove and discard the stems and seeds. Cut into 1/4-inch (6-millimeter) slices. Peel the onions and cut them into 1/4-inch (6-millimeter) slices. Separate the slices into rings. Combine the chile strips and the onion rings and sauté in 1 tablespoon (15 milliliters) of melted butter. Season to taste with salt.
4. Peel the sweet potatoes and cut them into long wedges. Liberally brush the wedges with the Mopping Sauce and season generously with the Barbecue Spice. Grill the wedges, being careful not to burn them. They should be evenly caramelized and fork tender when done. Season them with salt and brush them with the remaining melted butter.
5. Arrange the sweet potato wedges on a plate with a portion of the chiles and onions. Sprinkle with cheese and serve immediately.
1 tablespoon vegetable oil
1 cup Barbecue Spice, recipe follows
12 ounces poblano peppers
8 ounces yellow onions
2 ounces butter, melted
salt, to taste
3/4 cup Mopping Sauce, recipe follows
4 ounces Mexican queso blanco (cheese), grated
Servings: 8
1. Rub the whole sweet potatoes with vegetable oil. Generously coat the sweet potatoes with Barbecue Spice.
2. Bake the sweet potatoes at 350°F (180°C) for approximately 40 minutes or until they are nearly done but still undercooked and firm in the middle. Remove from the oven and cool.
3. Char and peel the poblano chiles. Remove and discard the stems and seeds. Cut into 1/4-inch (6-millimeter) slices. Peel the onions and cut them into 1/4-inch (6-millimeter) slices. Separate the slices into rings. Combine the chile strips and the onion rings and sauté in 1 tablespoon (15 milliliters) of melted butter. Season to taste with salt.
4. Peel the sweet potatoes and cut them into long wedges. Liberally brush the wedges with the Mopping Sauce and season generously with the Barbecue Spice. Grill the wedges, being careful not to burn them. They should be evenly caramelized and fork tender when done. Season them with salt and brush them with the remaining melted butter.
5. Arrange the sweet potato wedges on a plate with a portion of the chiles and onions. Sprinkle with cheese and serve immediately.
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