Roasted yam salad with mint

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Ingredients

2 medium yams (about 4 cups) peeled and cubed

2 tablespoons 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.

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