Maple Roasted Yam Salad with Cranberries and Pecans
Cook time
Total time
Serves: 4-5
  • 1 large white yam, cut into cubes
  • 1 large yellow yam, cut into cubes
  • 2 tablespoons unsalted butter, melted (or a neutral-flavored oil of your choice to make it vegan)
  • ½ cup pure maple syrup
  • 2 teaspoons honey
  • 1 tablespoon apple cider vinegar
  • juice of half a lemon
  • ⅓ cup pecans, chopped
  • ⅓ cup dried cranberries
  1. Preheat your oven to 375 degrees F. Peel your yams and cut them into little cubes (about the size of cheese cubes that you get on toothpicks as appetizers). Toss them with the 2 tablespoons of melted butter or a neutral-flavored oil of your choice to make this recipe vegan. Bake for 15 minutes on a greased and/or lined baking sheet, until the yams are tender.
  2. While the yams bake, whisk together the maple syrup, honey, vinegar, and lemon juice. Taste and adjust the ingredients to your taste. Take the yams out of the oven after 15 minutes and pour the syrup mixture over them, and toss around to make sure everything is coated.
  3. Turn the oven up to 415 degrees F, place the oven rack directly under the broiler (the highest rack in your oven), and bake for 8-10 minutes (keep an eye on them, they may need a bit longer if your oven isn't as hot), until the yams are a bit crisped up and the syrup mixture is caramelized.
  4. While the yams finish up, place your chopped pecans in a small, dry frying pan and toast over medium heat for five minutes. When the yams are done, toss them with the pecans and cranberries. Serve immediately. Serves 4-5 as a side. This dish is also very good as a cold salad for a quick and easy holiday side that you can make the night before!
Recipe by The Crepes of Wrath at