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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Potato salad but with yams! A slightly altered recipe from Southern Living Magazine July 2005. The original recipe used sweet potatoes, but I much prefer yams. The choice is up to you. Can be served warm or chilled. Try Beauregard yams! MMmm!! Ingredients:
2 lbs yams, peeled and cut into 1-inch chunks |
3/4 teaspoon salt, divided |
2 celery ribs, with leaves minced |
1 jalapeno pepper, finely chopped (substiitute a milder chili if desired) |
1/2 cup diced red onions or 1/2 cup yellow onion |
1/3 cup diced green bell pepper |
3 tablespoons brown sugar |
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley |
5 tablespoons white wine vinegar |
1 tablespoon canola oil |
1/3 teaspoon chili powder (original recipe specified tabasco) |
1 teaspoon prepared dry mustard |
3 slices pepper bacon, cooked, drained and crumbled or 3 slices tempeh bacon |
fresh flat-leaf italian parsley |
Directions:
1. Preheat oven to 400 degrees.
2. Arrange the cut up yams (or sweet potatoes if using) on a baking pan in single layer. Drizzle with a little bit of oil or cooking oil spray. Sprinkle with half of the salt and bake for about 25 minutes or until fork tender.
3. While the yams are baking, stir together in a large serving bowl the remaining salt, celery, 2 tablespoons fresh parsley, 3/4 of the crumbled bacon and all other ingredients.
4. Next, add the cooked yams into the salad bowl and toss together gently to coat.
5. Sprinkle the remaining bacon crumbles on top of salad and garnish with fresh parsley. Serve immediately or chill.
6. Adjust seasonings before serving.
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