Pear Yam Salad
This recipe is sure to become a fall favorite. The mildly sweet and spicy dressing, combined with toasted pecans, complements the yams and pears perfectly.
2 pounds sweet potatoes (yams), peeled and cubed
3 fresh pears
2 tablespoons lemon juice
1/4 cup toasted pecans
1 cup chopped celery
1/3 cup raisins
1/3 cup light mayonnaise
1 tablespoon honey
1/2 teaspoon ground ginger
Salt to taste
- In a saucepan, cook the yams for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain; set aside to cool.
- Core the pears and cut into chunks. Toss the pears with the lemon juice and mix with the cooled yams in a large bowl. Add the pecans, celery and raisins, mixing gently.
- In a small bowl, mix together the mayonnaise, honey, ginger and salt. Pour the dressing over the yam-pear mixture, mixing gently to coat the salad. Serve immediately or refrigerate.
Makes 8 servings.
Recipe provided of Louisiana Sweet Potato Commission.