Sweet Potato, Red Garnet, and Yam Salad Recipe

Name: Sweet Potato, Red Garnet, and Yam Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds sweet potatoes, yams, and red garnets, peeled and cut into 1-inch pieces, rinsed and dried; 1 tablespoon canola, vegetable, or olive oil; 1 1/2 teaspoons kosher salt; 1 tablespoon butter, softened; 1 tablespoon minced fresh ginger; 3 tablespoons frozen orange juice concentrate, thawed; 4 slices thick-cut bacon, cut into 1-inch pieces; 1 garlic clove, minced; 1/4 cup freshly squeezed lemon juice; 1 teaspoon freshly grated orange zest; 1/4 cup minced fresh shallots; 2 tablespoons chopped fresh chives

Servings: persons

3 pounds sweet potatoes, yams, and red garnets, peeled and cut into 1-inch pieces, rinsed and dried
1 tablespoon canola, vegetable, or olive oil
1 1/2 teaspoons kosher salt
1 tablespoon butter, softened
1 tablespoon minced fresh ginger
3 tablespoons frozen orange juice concentrate, thawed
4 slices thick-cut bacon, cut into 1-inch pieces
1 garlic clove, minced
1/4 cup freshly squeezed lemon juice
1 teaspoon freshly grated orange zest
1/4 cup minced fresh shallots
2 tablespoons chopped fresh chives

1
Position the oven racks so that they are evenly spaced.
2
Preheat the oven to convection roast at 450F.
3
Cover a baking sheet with foil and coat with nonstick spray.
4
In a large bowl, toss the sweet potatoes, yams, and garnets with the canola oil.
5
Sprinkle with the salt.
6
Spread them in an even layer in the roasting pan.
7
Roast (on any rack) for 10 minutes.
8
Add the butter, ginger, and orange juice.
9
Toss to coat the potatoes evenly.
10
Return to the oven and roast for 10 more minutes or until fork-tender.
11
While the potatoes finish roasting, cook the bacon in a large skillet until crisp.
12
In a bowl, whisk together the garlic, lemon juice, orange zest, and shallots.
13
Whisk in 2 tablespoons of bacon drippings and, while the potatoes are still warm, toss them in the dressing.
14
Put the potatoes in a serving bowl and top with the bacon and chives.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds sweet potatoes, yams, and red garnets, peeled and cut into 1-inch pieces, rinsed and dried, 1 tablespoon canola, vegetable, or olive oil, 1 1/2 teaspoons kosher salt, 1 tablespoon butter, softened, and more.

Yes, Sweet Potato, Red Garnet, and Yam Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Potato, Red Garnet, and Yam Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions