Roasted yam salad with mint

Salads & Sides & Soups
Written By ANNA Test Kitchen

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.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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