August 15th, 2012
By Leanne Wright
From the print edition, Summer 2012
Bring a pot of water to a boil. Cut each sweet potato into 4 pieces and boil for 25 minutes or until tender but firm. When potato has cooled enough to touch, peel and cut into bite-sized pieces; toss with 1 tablespoon olive oil.
Meanwhile, heat grill to medium-high heat. Spray corn with oil and place corn on hot grill. Grill, turning, until tender and lightly charred, about 10 minutes. Grill sweet potato for 8–12 minutes until lightly charred and tender.
Cut corn off cob. Combine corn, sweet potato, pecans and chives in a serving bowl.
Whisk together remaining olive oil, sherry vinegar, maple syrup, smoked paprika and salt. Add vinaigrette to sweet potato and corn mixture, and gently toss to distribute evenly. Let sit at room temperature for 30 minutes before serving.
254 calories, 12 g fat, 58 mg calcium, 370 mg sodium, 35 g carbohydrates, 5 g fibre, 3 g protein. Excellent source of vitamin A and manganese; good source of fibre; source of vitamin C, calcium, iron and omega-6.