Posted by Deb on May 28, 2006, 19:15:03, in reply to "Re: Raw Yams?" 2 large (orange-fleshed) sweet potatoes/yams (about 1.5 lbs.) Peel and cube the sweet potatoes. Place in an oven safe casserole. Sprinkle with good olive oil, course sea salt and fresh ground pepper. Roast at 450 F for 15 minutes. Toss and roast another 15 minutes. Depending upon the size of your cubes you may need to do this for another one or two 15 minute roasting sessions. The cubes should be fairly crisp outside but tender inside. Don't eat all of them while testing for doneness! Add to other vegetables in bowl. DRESSING: Mix dressing ingredients and mix into salad. Garnish with green onion, chives, chive blossoms or good ol' parsley or chopped basil. BTW the sweet potatoes can also be steamed, boiled or microwaved but the texture will be different. I like this best roasted. This grew out of an original recipe by Bryanna Clark Grogan
You might like to try this salad. This BTW could also be good with boiled yellow spuds but it is wonderful with sweet potatoes/yams.
1/2 to 3/4 c. chopped toasted pecans
1/2 c thinly-sliced seeded red bell pepper
1/2 c well-drained crushed canned pineapple (canned in juice) though sometimes green stuffed olives sound better to me then fruit
1/4 c. sliced celery or fennel
@ 4 sliced green onions or new sweet onions, chopped
2 T vegan mayonnaise (Vegannaise is good, so is home made)
2 T EEOV (as Rachael Ray would say... extra-virgin olive oil)
2 T fresh lemon juice or to taste
1 T Dijon mustard (or your favorite mustard, I like a home crafted lavender mustard... no surprise there I guess)
1/2 tsp salt, or to taste
lots of freshly-ground black pepper
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