Sweet Potatoes and Corn

I recently made this as a side dish to Nigella's Buttermilk Roast Chicken (recipe to come). The flavor combinations were outstanding! I will definitely make this again and again. Note: The recipe says to boil the potatoes, but I rubbed them witholive oil and roasted them in a 400 degree oven for about 30 minutes or until tender. I feel that roasting vegetables brings out the flavors better than boiling or steaming.

Source: Everyday with Rachael Ray

Ingredients:
1.5 pounds sweet potatoes, peeled and cubed
4 ears corn, kernals cut from the cob ( I used loose frozen corn, thawed)
1/4 c vegetable oil
2.5 tbsp lime juice
2 tsp finelty chopped shallots
2 tsp chili powder
1 tsp salt
1/8 tsp pepper
3 tbsp chopped fresh basil

Directions:
1. In a pot of boiling, salted water, cook the sweet potaoes until tender, 5 minutes. Add the corn and cook for 1 minute; drain.
2 In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper. Add the sweet potatoes, corn and basil; toss to coat.