Apple Yam Salad Recipes

Steps:

• Preheat oven to 400˚F (200˚C).
• In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
• Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
• Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
• Slice the chicken breast.
• Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
• Enjoy!

Steps:

• Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
• Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
• Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

Steps:

• Preheat oven to 350°F Wash, peel and cube the sweet potatoes (1 1/2" cubes).
• Combine potatoes and onion in a 13x9" baking dish.
• Combine sugar, orange juice, oil, lemon juice, salt and black pepper in a small bowl. Then pour this over the potato mixture - tossing well to coat.
• Cover baking dish and bake at 350F for 30 minutes (stir occasionally).
• Wash and cube the Granny Smith apples (1" cubes). Stir in the apple cubes to the casserole and then bake covered an additional 15 minutes or until apple is tender.
• Uncover dish and bake an additional 5 minutes.

Steps:

• Mix the sweet potatoes, apples, currants and pecans in a large bowl.
• Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
• Whisk together, then add the oil in a thin stream, whisking constantly.
• Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

Steps:

• In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
• In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
• Drizzle dressing over salad and season with salt and pepper.

Steps:

• In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place sweet potatoes in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 16 to 17 minutes or until tender. Plunge potatoes into ice water until cold; drain.
• Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
• In large bowl, sprinkle apples with sugar and lime juice; toss gently to coat. Stir in sweet potatoes, raisins, salt and 3 tablespoons of the walnuts.
• In small bowl, stir together yogurt and mayonnaise. Pour over sweet potato mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon walnuts. Cover; refrigerate at least 2 hours or up to 12 hours.

Steps:

• In a large bowl, gently mix all ingredients.
• Cover and chill.