Preheat the oven to 350 degrees.
Peel sweet potatoes, toss with 2 tablespoons olive oil.
Coat an 11-by-13-inch baking pan with a layer of oil. Add sweets and distribute to a single layer. Roast at for 30 to 40 minutes until the sweets are soft, but no mushy. An alternative is to roast whole on a grill: wash, poke holes in sweets, oil and wrap in aluminum foil – dull side in about 45 minutes) then peel and dice.
Oil the ears of corn and roast either under the broiler, turning after 2 minutes or on the grill. Allow to cool and cut kernels from cob. If using corn kernels, oil and place under broiler.
Slice sausage into bite-sized chunks and saute with the red onion in a bit of oil until the sausages are warmed and browned.
Add the potatoes, corn, and red pepper. Stir to mix.
Add the cream, cheese, chili powder and cinnamon. Stir well and cook until hot. Serve.
3 ears of corn or 3 cups corn kernels
1 red pepper, roasted, peeled and sliced in ¼-inch strips
4 Tbsp. olive oil, divided
1 lb. of Cajun sausages
½ cup diced red onion
½ cup heavy cream
¾ cup Gruyere
2 Tbsp. prepared chili powder (such as Spice Islands, McCormick, or Fiesta)
¼ tsp. cinnamon
This article appears in Oct 1-31, 2008.