Roasted Yam and Edamame Salad

As a child I thought yams were gross, because the only ones I had been exposed to were the super sticky canned sweet ones at thanksgiving that were topped with jumbo marshmallows and baked.  I always dreaded my Mom telling me to take a little of everything and having to eat some of those!  Good thing I have since had the privlidge of roasting my own fresh yams, my mind has completely changed!  I could simply roast a large yam, cut it open, squeeze a lime over it and sprinkle it with sea salt to enjoy alone.  I love yams that much, and if you get a good one it is the perfect amount of sweet!  In the deli I work in we make yam fries, and there are always a few missing from the cooling tray since they are so good that someone always swipes a few.  Roasted yams are a healthy comfort food, and I love them in salads as well!  So I decided to combine them with edamame in a winter salad with an orange dressing last night for a light dinner.  You know, the type that leaves you feeling comforted but not all heavy.  It was beautiful with the green edamame and orange garnet yams, and even better it was delicious!  Here is the recipe if you wish to enjoy it...

Roasted Yam and Edamame Salad

Serves 4-6

2 large garnet yams, cut into small cubes

peanut oil

1 12 oz bag frozen organic shelled edamame, thawed
2 small shallots,thinly sliced
1/2 cup toasted pecans
1/2 cup dried cranberries

Dressing:
2 Tbsp orange juice
1 Tbsp balsamic vinegar

2 Tbsp peanut oil

1 clove garlic, minced
1 tsp dijon mustard
2 tsp maple syrup
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary
sea salt
freshly ground pepper

Preheat oven to 475 degrees, line a sheet pan with foil, and spray with non-stick spray.  Toss yams with olive oil and spread out on sheet pan.  Roast for about 20-25 minutes until starting to brown at the edges and are tender and cooked through.  Remove from oven and let cool.  When cooled, combine with edamame, shallots, pecans, and cranberries in a large bowl.  Whisk dressing ingredients together in a small bowl and pour over salad.  Toss well to coat, and serve! 

Thai Peanut and Cilantro Yam Hummus

This week I decided to make my hummus with an Asian flavor.  Although navy beans are not Asian, that is the type of bean I had cooked off this time, so they were my bean of choice.  I had some leftover yams, so they needed to be incorporated as well I decided, if nothing else, to make the hummus a pretty color.  For some reason I can't resist incorporating vegetable purees into my hummus anymore, the vegetable lover that I am!  To give this hummus an Asian inspired flavor, the normal garlic was included...but I also added limes and rice vinegar instead of the usual lemon juice, and peanut butter in place of tahini...which made this really tasty, like the background flavor in peanut sauce you would serve on noodles!  I added some tamari as well, and some sesame oil in place of the usual olive.  Cilantro had to be included as well, since fresh herbs are a must in the summer months!  A thai chili found its way into this hummus also, because I felt it needed a little kick!  I buzzed it all together in the food processor, and by the time I had finished tasting the final product I think I had gone back for at least ten "tastes" not because it needed anything but because it was so increadibly good!  I would encourage you to try this recipe...but I will warn you, it is very addictive!  This recipe makes a rather large batch, at least 6 cups, but you can cut it in half easily. 

Thai Peanut and Cilantro Yam Hummus

Makes 6 cups

3 cups cooked navy beans (canned is fine)

2 cups cooked yam puree (or sweet potato)

6 small garlic cloves

juice of 6 limes

2 Tbsp rice vinegar

1/2 cup peanut butter

1/4 cup toasted sesame oil

1 Tbsp sea salt

3 Tbsp tamari

1 thai chili, seeded
1/2 cup fresh cilantro, packed
water as needed

In a food processor, combine all ingredients and process until smooth, adding water if necessary to thin out. Serve with chips or veggies for dipping, or as a spread on a sandwich!