Here's another yummy way to prepare sweet potatoes. It requires a bit of prep total time-wise. You could roast the sweet potatoes the day before and stick them in the fridge to make the salad the next day. Whatever makes it easier on you!!
2 Large sweet potatoes (white)
2 Large yams (orange)
1 tablespoon olive oil
1 cup homemade mayo
2 celery stalks, cut lengthwise in 3 pieces and chopped small
1/4 red onion, minced
4 eggs, hard-boiled
2 tablespoons chopped cilantro (optional)
1-2 tsp curry powder
1/2 tsp cumin
1/2 tsp each of ground ginger, turmeric, coriander
sea salt and pepper to taste
Preheat the oven to 350 degrees. Peel the yam/sweet potatoes and cut into 1-inch cubes. Toss them with the olive oil in a large bowl to coat. Also rub a little oil onto a rimmed baking sheet. Pour the yams/sweet potatoes onto a large baking sheet, making sure they are not crowded. (If they are crowded on the pan, split into two and alternate heights in the oven every 7-10 minutes).
Roast yams for 10-12 minutes. (while they are roasting, hard-boil the eggs and then transfer to the fridge to cool down). Turn with a spatula, then increase the oven temperature to 425 and continue cooking another 10-12 minutes or until soft in the center. Do not dispare when the yams/sweet potatoes get brown on a few sides. This is normal. When soft on the inside and a bit crispy on the outside (20-25 minutes total) remove from oven and let cool for 10 minutes. Then transfer to fridge to speed up the cooling process.
When the yams/sweet potatoes are fully cooled, toss them into a large mixing bowl along with the mayo, celery, onion, cilantro and spices. Chop up the hard-boiled eggs into pieces and add into the mixing bowl. Toss to coat all of the yam/sweet potatoes fairly evenly.
**I recommend adding half the mayo at first and then toss to start off with. You can always add more mayo into the mix if it looks dry. My idea of large yams could be different then yours, so better safe than sorry :). Enjoy!!
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