Tuesday, August 27, 2013

Warm Yam Salad with Chipotle Drizzle

Myself and Matt were craving yam fries the other night. I was also craving that delicious chipotle dip that comes along with them at many greasy spoons. I know that dip is totally unhealthy so I came up with my own version. This is what we pulled together and it tasted like heaven!

Baked Yams:
1 Yam per person (we used 3 smaller yams)
Drizzle of olive oil
Sea salt & pepper to taste

1) Heat oven to 420 degrees F.
2) While oven is heating, wash yam and cut into thin strips. Place in large container with lid and drizzle olive oil on top with the salt and pepper. Shake around to coat.
3) Grease large baking sheet and pour yams on. Try to be sure they are not stacked ontop of eachother as they won't crisp that way.
4) Bake for 20 minutes, flipping once. Broil for a few minutes if they aren't crisp to your liking.

Sauce & salad:
1/2 cup greek yogurt (I used fat free)
1/4 tsp liquid smoke
1/4 chili powder
Juice of 1 lime
Dash of garlic powder
Dash of mustard powder
Dash of dried oregano leaves
A few drops of hot sauce of your choice
1 Roma tomato, diced
3 Green onions, chopped

1) Mix up first 8 ingredients and add a little water if needed to thin into runny consistency.
2) Top warm yams with tomato and green onion.
3) Drizzle sauce over and enjoy!

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