Okay, I just need to let you know before we get started: This could very well be a sweet potato salad instead of a yam salad.
My sisters and I have been arguing about yams vs. sweet potatoes for a long time now. I looked it up on the internet but there were varying definitions, so I’m still not completely certain which is which.
It’s a sad world when you don’t know the difference between a yam and a sweet potato.
I’m of the opinion that yams are orange and sweet potatoes are whitish yellow. But then again there are several misguided citizens (ahem) who believe just the opposite.
So I’m calling this a yam salad. If you have a bone to pick with me, then pick away. You’ll just have to get in line behind my sisters.
- 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
- Peel the yams (or sweet potatoes. Grrr) then cut them into ½ inch cubes.
- Toss with olive oil, salt, cinnamon, and cumin.
- 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.
- In a small bowl, combine the balsamic vinegar, honey, garlic clove, almonds, and raisins.
- Grate the apple using a cheese grater and add to the vinegar/almond/raisin mix. Stir.
- 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.