From Danielle Walker.
2 pounds sweet potatoes
2 medium poblano peppers, seeded and sliced
3 tablespoons extra virgin olive oil or melted ghee
1 tablespoon lime juice
2 teaspoons sea salt, divided
1/2 teaspoon cracked pepper
1/4 cup fresh chopped cilantro
1/4 cup crumbled goat cheese
Preheat a grill or grill pan to medium-high heat.
Bring a pot of water with 1 teaspoon sea salt to a boil.
Scrub the potatoes really well and slice them into 1/2-inch discs.
Boil the potatoes for 2 to 3 minutes, until slightly tender but not cooked through. Drain and return to the pot.
Add the peppers, olive oil, lime juice, remaining salt, and pepper and toss to coat.
Grill the potatoes and peppers in a grill basket on medium-high heat for 3 to 5 minutes on each side, until tender.
Remove from the grill and toss with cilantro and goat cheese.