Red Chile Rubbed Sweet Potatoes with 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 and freshly ground black pepper
• 1/2 cup canola oil
• 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

1. Blend the vinegar, water, onion, cilantro, honey, salt and pepper, to taste, in a blender until smooth.
2. With the motor running, slowly add the oil and blend until emulsified.
3. Whisk together the chili powder, cinnamon, cumin, sugar, salt and pepper, to taste, in a small bowl.
4. Heat the grill over medium-high heat.
5. Brush the potato slices with oil on both sides and season with the spice rub on one side.
6. 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.
7. 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.
8. Remove to a platter and immediately drizzle with green onion vinaigrette, green onions and chopped cilantro.

rice vinegar, water, freshly chopped, cilantro, honey, salt, canola oil, ancho chili powder, ground cinnamon, ground cumin, light brown sugar, kosher salt, fresh ground black pepper, sweet potatoes, canola oil, cilantro, wooden skewers

Taken from www.foodnetwork.com/recipes/red-chile-rubbed-sweet-potatoes-with-green-onion-vinaigrette-recipe.html (may not work)