Roasted yam salad with mint
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
It can be hard to find a yam recipe that doesn’t mash the tubers up and top them with marshmallows. But in this version, the humble yam is given the California treatment, which transforms it into a brilliantly hued beauty. Mint lifts it up, as do green onions and a dollop of mayo.
Ingredients
2 medium yams (about 4 cups) peeled and cubed
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Coarse salt and freshly ground pepper, to season
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1/4 cup extra-virgin olive oil
1/3 cup chopped green onions
1/4 cup chopped fresh mint
Preparation
Preheat oven to 400°F.
Toss yams with olive oil and honey in a medium bowl. Place on parchment-lined baking sheet. Season with salt and pepper; roast 30 to 40 minutes, or until soft. In a medium bowl, combine lemon juice, mayonnaise, and olive oil; add yams and green onions. Toss well and sprinkle with mint.
