*  Exported from  MasterCook  *
 
             Grilled Sweet Potato Salad With Spicy Vinaigrette
 
 Recipe By     : Cooking Live Show #CL8917
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        medium-size sweet potatoes -- peeled
      1/4  cup           olive oil
    1      teaspoon      ground cumin
                         salt and freshly ground black pepper
    4      ears          corn -- husked
    1                    red bell pepper -- seeded and chopped
    2                    scallions -- chopped
    1      cup           fresh cilantro leaves -- chopped
      1/2  cup           seasoned rice wine vinegar -- available in
      most
                         -- supermarkets or
                         specialty food shops
    1      tablespoon    canned chipotle chile with adobo sauce
    1      tablespoon    minced shallot
    1                    minced garlic clove
    1      tablespoon    fresh lemon juice
 
 In a large pot cover potatoes with salted cold water by 1 inch and
 simmer, covered, until just tender, about 15 to 30 minutes, depending
 on size of potatoes. In a colander drain potatoes and cool to warm.
 Cut the potatoes crosswise into 1/2-inch-thick slices.
 
 Prepare grill. In a small bowl whisk together the oil, cumin, salt and
 pepper. Brush both sides of the potato slices with the oil mixture.
 Brush the ears of corn with the remaining oil mixture.
 
 Grill the potato slices for 1 minute per side and transfer to a large
 bowl. If necessary, the grilled potato slices can be halved or
 quartered into bite-size pieces at this point. Grill the corn for 3 to
 4 minutes rotating once a minute and transfer to a plate. When the
 corn is cool enough to handle, remove the kernels with a sharp knife.
 Add the corn to the potato slices. Add the red bell pepper, scallions
 and 1/4 cup cilantro leaves. Do not stir to combine.
 
 In a food processor or blender combine the seasoned rice wine vinegar,
 chipotle chile, shallot, garlic, lemon juice and remaining cilantro
 leaves and puree until smooth. Season to taste with salt and pepper.
 
 Pour half of the dressing over the vegetables and gently toss to
 combine. Add the remaining dressing and carefully stir again. Cover
 and let stand for at least 30 minutes to allow flavors to combine.
 
 Yield: 6 servings
 
 
 
 
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