1. Bring to boil a pot of water. 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 tbsp olive oil.

2. Meanwhile,heat the grill to medium-highheat. Spray corn with oil and place corn on hot grill. Grill, turning, until tender and lightly charred, about 10 miniutes. Grill sweet potatoes for 8-12 minutes until lightly charred and tender.

3. Cut corn off cob. Combine corn, sweet potatoes, pecans and chives in a serving bowl.

4. Whisk together remaining olive oil, sherry vinegar, maple syrup, smoked paprika and salt. Add vinaigrette to sweet potatoes and corn mixture and gently toss to distribute evenly. Let sit at room temperature for 30
Minutes before serving.