Name: Grilled Sweet Potato Salad with Spicy Vinaigrette
Ingredients: 2 1/2 lb Medium-size sweet potatoes; peeled; 1/4 c Olive oil; 1 ts Ground cumin; Salt and freshly ground black pepper; 4 Ears corn; husked; 1 Red bell pepper; seeded and chopped; 2 Scallions; chopped; 1 c Fresh cilantro leaves; chopped; 1/2 c Seasoned rice wine vinegar; available in most supermarkets or specialty food shops; 1 tb Canned chipotle chile with adobo sauce; 1 tb Minced shallot; 1 Minced garlic clove; 1 tb Fresh lemon juice

As Jesus was willing to go to the cross to do the will of the Father (Philippians 2:8), so we must be willing to follow Jesus to the cross, daily dying to any desires that conflict with His so that we may daily live for Him. While we may truly speak of glory inaugurated by the resurrection and ascension of Jesus, identifying with following Him in this world involves suffering. Indeed, there will be no end to cross-bearing this side of Heaven.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

2 1/2	lb	Medium-size sweet potatoes; peeled
1/4	c	Olive oil
1	ts	Ground cumin
		Salt and freshly ground black pepper
4		Ears corn; husked
1		Red bell pepper; seeded and chopped
2		Scallions; chopped
1	c	Fresh cilantro leaves; chopped
1/2	c	Seasoned rice wine vinegar; available in most supermarkets or specialty food shops
1	tb	Canned chipotle chile with adobo sauce
1	tb	Minced shallot
1		Minced garlic clove
1	tb	Fresh lemon juice

INSTRUCTIONS

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
Recipe by: Cooking Live Show #CL8917 Posted to MC-Recipe Digest V1 #691 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

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