SWEET POTATO - Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette (Bobby

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Red Chile Rubbed Sweet Potatoes with Green Onion Vinaigrette Recipe courtesy Bobby Flay, 2008 INGREDIENTS GREEN ONION VINAIGRETTE:
3 tablespoons	rice vinegar
2 tablespoons	water
3/4 cup	freshly chopped green onion, green parts only, plus more for garnish
3 tablespoons	freshly chopped cilantro leaves
2 teaspoons	honey
	Salt
	freshly ground black pepper
1/2 cup	canola oil
SPICE-RUBBED SWEET POTATOES:
6 tablespoons	ancho chili powder
2 teaspoons	ground cinnamon
2 teaspoons	ground cumin
2 teaspoons	light brown sugar
2 teaspoons	kosher salt
1 teaspoon	fresh ground black pepper
4	sweet potatoes, scrubbed, par-cooked and slice into 1-inch thick slices, skin left on
	Canola oil

Freshly chopped cilantro leaves, for garnish
Special equipment: 6-inch wooden skewers, soaked in water for 30 minutes
DIRECTIONS

For the vinaigrette:
Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth. With the motor running, slowly add the oil and blend until emulsified.

For the potatoes:
Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.

Heat the grill over medium-high heat.

Brush the potato slices with oil on both sides and season with the spice rub on one side. Skewer 2 slices of the potatoes onto 2 skewers (so the potatoes lay flat) and place on the grill, rub side down and cook until golden brown and a crust has formed, 2 to 3 minutes. Turn the skewers over and continue grilling until the second side is golden brown and the potatoes are just cooked through, 2 to 3 minutes longer. Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.

© Recipe courtesy Bobby Flay, 2008

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