Roasted yam salad with mint - Everything Anna
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.
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 medium yams (about 4 cups) peeled and cubed
  • 2 tablespoons 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.

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