##  [Roasted Yams Summer Salad](/index%2ephp/recipe/roasted-yams-summer-salad) 

  Posted by Pia on 4 Sep 2010 

 Image

     ![Close-up of a hand scooping roasted sweet potato and corn hash from a blue bowl.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-02/roasted-yams-summer-salad.jpeg.webp?h=68d52f86&itok=MLDkrwMR) 

 

 



This is a potato salad I love. I am not a potato salad person, but I had a big potato and yams I had to use up. Since it was a very nice and warm summer day I decided to try out a new recipe which I found in Barbara Kingsolver book "Animal, Vegetable, Miracle". Off course, because it is me, I can't let a recipe stand how it is, I had to change it.



Serves:

6

 

Prep time:

12 minutes

 

Cook time:

40 minutes

 

Recipe Category

[Side Dish](/index%2ephp/recipe-category/side-dish)

[Salad](/index%2ephp/recipe-category/salad)

 

 

Cuisine

[Mediterranean](/index%2ephp/cuisine/mediterranean)

[Fusion](/index%2ephp/cuisine/fusion)

 

 

Ingredients

2 pounds of yams

1 big potato

2 tablespoons olive oil

1 red bell pepper

1 corn on cob

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1/4 - 1/2 teaspoon salt

fresh ground pepper

 

 

Instructions

Wash the yams and potatoes and cut into 1 inch cubes. Spread them on the with 2 tablespoons oiled baking sheet. Roast the yams and potato cubes for 30 minutes in 450 F oven.

Cut bell pepper into cubes and add to the yams. Oil the ear of the corn and place onto the yams. Bake for another 10 minutes.

Cut corn kernels of the cob.

Combine all ingredients for the dressing and the roasted veggies in a bowl. Serve still warm or cold.

 

 

  Adapted from: Barbara Kingsolver book "Animal, Vegetable, Miracle"