Sweet Potato, Red Garnet, and Yam Salad

Name: Sweet Potato, Red Garnet, and Yam Salad
Yield: makes 6 to 8 servings
Ingredients: 3 pounds sweet potatoes, yams, and red garnets, peeled and cut into 1-inch pieces, rinsed and dried; 1 tablespoon canola, vegetable, or olive oil; 1 1/2 teaspoons kosher salt; 1 tablespoon butter, softened; 1 tablespoon minced fresh ginger; 3 tablespoons frozen orange juice concentrate, thawed; 4 slices thick-cut bacon, cut into 1-inch pieces; 1 garlic clove, minced; 1/4 cup freshly squeezed lemon juice; 1 teaspoon freshly grated orange zest; 1/4 cup minced fresh shallots; 2 tablespoons chopped fresh chives

December 9, 2011

Sweet potatoes are pale yellow, yams are deeper orange, and red garnets have a reddish hue. If you have trouble finding all three, just buy three pounds’ worth of what you can find. This colorful salad is perfect with roast pork, or on the Thanksgiving menu as a refreshing change from the traditional sweet potato dishes.

Recipe information

Yield
makes 6 to 8 servings

Ingredients

3 pounds sweet potatoes, yams, and red garnets, peeled and cut into 1-inch pieces, rinsed and dried

1 tablespoon canola, vegetable, or olive oil

1 1/2 teaspoons kosher salt

1 tablespoon butter, softened

1 tablespoon minced fresh ginger

3 tablespoons frozen orange juice concentrate, thawed

4 slices thick-cut bacon, cut into 1-inch pieces

1 garlic clove, minced

1/4 cup freshly squeezed lemon juice

1 teaspoon freshly grated orange zest

1/4 cup minced fresh shallots

2 tablespoons chopped fresh chives

Preparation

Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a baking sheet with foil and coat with nonstick spray.
Step 2
In a large bowl, toss the sweet potatoes, yams, and garnets with the canola oil. Sprinkle with the salt. Spread them in an even layer in the roasting pan.
Step 3
Roast (on any rack) for 10 minutes. Add the butter, ginger, and orange juice. Toss to coat the potatoes evenly. Return to the oven and roast for 10 more minutes or until fork-tender.
Step 4
While the potatoes finish roasting, cook the bacon in a large skillet until crisp. In a bowl, whisk together the garlic, lemon juice, orange zest, and shallots. Whisk in 2 tablespoons of bacon drippings and, while the potatoes are still warm, toss them in the dressing.
Step 5
Put the potatoes in a serving bowl and top with the bacon and chives.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes