We all love the classic smashed potato salad, but have you tried it with yams? Yams bring a delightful sweetness and nuttiness, paired with a unique lemony tang, making this salad a delicious alternative to the traditional potato version. Trust us—this is a must-try recipe! 😍
The beauty of this smashed yam salad is its versatility; you can swap and change ingredients based on what you have in your fridge.
Ingredients:
- 500g yams
- 1/2 cup natural yoghurt
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- Juice of 1 lemon
- 1/2 cucumber, diced
- 1/2 red onion, peeled & diced
- A handful of Italian parsley, chopped
- A handful of dill, chopped
- 50g feta cheese, crumbled (optional)
- Salt and pepper (S & P) to taste
- Olive oil for drizzling
Method:
- Preheat Your Oven: Begin by preheating your oven to 180°C (fan 160°C).
- Prepare the Yams: Place your chopped yams on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast the yams in the oven for about 15 minutes until they become soft.
- Smash the Yams: Once the yams are soft, remove them from the oven and carefully smash them. You can use a piece of baking paper and a glass or get creative with whatever you have on hand. Return the smashed yams to the oven for an additional 5 to 10 minutes until they are crispy but not burnt. Let them cool slightly.
- Make the Salad Dressing: While the yams are cooling, mix the natural yoghurt, mayonnaise, Dijon mustard, lemon juice, diced cucumber, diced red onion, parsley, dill, and salt and pepper in a large bowl.
- Combine and Serve: Add the cooled smashed yams to the bowl and mix thoroughly until all the ingredients are well-coated. Plate your salad, top with crumbled feta cheese (if using), and serve immediately.
