Yam and Sweet Potato Salad

This recipe is a nice substitute for the traditional potato salad. Instead of raisins, try another dried fruit such as dried cranberries or currants. For a mild spicy and smoky taste, finely chop a chipotle pepper and mix it into the salad as well.
Dish Type: Lifestyle: dairy free, gluten free, vegan, vegetarian


1 medium yam, peeled and cut into 1/2" cubes

1 medium sweet potato, peeled and cut into 1/2" cubes

3 Tbsp. olive oil

2 Tbsp. orange juice

1 Tbsp. lemon juice

1 tsp. ground cumin

1/4 tsp. cayenne pepper

Salt and freshly ground black pepper to taste

1/2 cup raisins

1/2 cup walnut pieces

3 green onions, thinly sliced


Place the yam and sweet potato in a medium pot, cover with cold water, and gently boil until just tender, not soft, about 5 minutes. Drain well, cool in ice-cold water, and then drain well again. Place the oil, citrus juices, cumin, cayenne, salt and pepper in a salad bowl and whisk to combine. Add the yam and sweet potato, raisins, walnuts and green onions and toss to combine. Cover and refrigerate until ready to serve (can be made a day in advance). Warm the salad 15 minutes at room temperature and toss gently before serving.