Yam Salad
Prep time
Cook time
Total time
Flavorful yam salad with a hint of cumin and balsamic vinegar.
Recipe type: Side Dish
Serves: 6
  • 3 large yams (or sweet potatoes if you insist on calling them that)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 1½ teaspoons cumin
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, finely minced
  • ½ cup sliced almonds
  • ½ cup raisins
  • 1 small apple
  1. Peel the yams (or sweet potatoes. Grrr) then cut them into ½ inch cubes.
  2. Toss with olive oil, salt, cinnamon, and cumin.
  3. Put the chopped yams onto a baking sheet with edges and cook at 425 degrees F for about 30 minutes, or until soft. Stir occasionally so that they cook evenly.
  4. In a small bowl, combine the balsamic vinegar, honey, garlic clove, almonds, and raisins.
  5. Grate the apple using a cheese grater and add to the vinegar/almond/raisin mix. Stir.
  6. Remove the cooked yams/sweet potatoes from the oven and dump the vinegar/almond/raisin/apple mix on top of them. Stir one more time, then serve hot.
Note: I did serve this at room temperature. It isn’t quite as good, but still good.
Recipe by I Am Gluten Free at http://www.imglutenfree.com/yam-salad/